Persian Noodle Soup Recipe
By Jake Cohen
Photo: Michelle Sun/Tasting Table
January 1 has come and gone, but March 21 marks a New Year of a different sort: Nowruz, the Persian New Year. And one dish you can find at every celebration is a noodle and bean soup called ash-e-reshteh. Packed with herbs, beans, lentils and noodles, this is the perfect cold-weather dish to keep you warm well into spring.
What takes this soup to the next level are the toppings. The rich and hearty soup gets finished with yogurt, bright mint oil, fried onions and saffron water, which is simply a pinch of crushed saffron steeped in two tablespoons of boiling water. Cover and let sit for five minutes, then you're ready to roll.
Pro tip: If you're reheating leftovers, you might have to add some water or stock to return this soup to its brothy glory, since the beans and noodles will absorb liquid as they cool.
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