Vegetarian
What else can I make with these ingredients?
This recipe may contain allergens
Yayla Çorbası
Easy 35 min~130 kcal 4/10
🥣
Ash Reshteh
Beans, lentils, noodles, spinach, herbs, mint oil, and kashk cook into a thick Persian soup.
Hard⏱️ 10 hr 10 min📖 1 min readServes 6~410 kcal🇮🇷 Iranian🌍 Full translation
35 min prep 95 min cook 480 min rest
- #One-Pot
- Vegetarian
- #Winter
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 10 h 10 min- Prep35 min
- Resting/Marinating8 h
- Cooking1 h 35 min
Ingredients
6 servings
Quick:
- 0.5 su bardağı(~100 ml) chickpeas
- 0.5 su bardağı(~100 ml) dried white beans
- 0.8 su bardağı(~160 ml) green lentils
- 180 gr noodles
- 400 gr Ispanak
- 1 demet parsley
- 0.5 demet cilantro
- 0.5 demet dill
- 6 dal scallions
- 2 adet onion
- 1 tatlı kaşığı(~10 ml) turmeric
- 2 yemek kaşığı(~30 ml) dried mint
- 0.8 su bardağı(~160 ml) Kashk or strained yogurt
- 4 yemek kaşığı(~60 ml) neutral oil
- 1.5 tatlı kaşığı(~15 ml) salt
- 0.5 çay kaşığı(~2.5 ml) black pepper
What else can I make with these ingredients?
Instructions
- 1
Soak the chickpeas and dried white beans in water for 8 hours.
8 hr480:00 - 2
Drain the soaked legumes and boil them in fresh water for 45 minutes.
45 min45:00 - 3
Add the green lentils, turmeric, salt, and black pepper and cook for 20 minutes.
20 min20:00 - 4
Finely chop the spinach, parsley, cilantro, dill, and scallions.
- 5
Add the greens to the soup and boil for 12 minutes.
12 min12:00 - 6
Break the noodles into the pot and cook for 10 minutes.
10 min10:00 - 7
Fry the onions in oil for 8 minutes, adding the dried mint for the last 30 seconds.
8 min08:30 - 8
Serve the soup with kashk or strained yogurt and the mint onions.
💡 Tip: Adding the noodles near the end prevents the soup from turning too thick and mushy.
🍽️ Serving suggestion: Serve hot with fried onions, mint oil, and kashk drizzled on top.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
- Iron
- Vitamin C
- Folate
- Fiber
Nutrition (per serving)
~410
kcal calories
18
g protein
62
g carbs
10
g fat
Protein 18%Carbs 60%Fat 22%
GI 27 · Low GIGL 17 · Medium GL
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
This recipe may contain allergens
- Gluten
- Milk
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
Community Adaptations (0)
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FAQ
How many servings does Ash Reshteh make?
This recipe serves 6.How long does Ash Reshteh take?
Prep 35 minutes, cooking 95 minutes, including 480 minutes of passive resting; 610 minutes in total.Is Ash Reshteh difficult?
This recipe is rated hard.How many calories does Ash Reshteh have?
Approximately 410 kcal per serving. Protein: 18g, carbs: 62g, fat: 10g.Which allergens does Ash Reshteh contain?
This recipe contains Gluten, Milk. Check it against your dietary needs.Which cuisine does Ash Reshteh belong to?
This recipe belongs to Iranian cuisine.How many ingredients does Ash Reshteh need?
This recipe needs 16 ingredients.
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