Persian · soup
Ash Reshteh (Noodle and Bean Soup)
Ash Reshteh (Noodle and Bean Soup) reads richness 4.5, herbaceous 3.8 and allium 3.8 on Palate's 0–10 flavor X-ray — a Persian soup, about 1 hr 35 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.5 / 10
- Sweet & Fruity — 2.1 / 10
- Sour & Bright — 1.1 / 10
- Bitter & Earthy — 3.7 / 10
- Rich & Fat — 5.2 / 10
- Aromatic & Spice — 4.3 / 10
The measured notes (of 18)
Richness 4.5 · Herbaceous 3.8 · Allium 3.8 · Umami 3.4 · Earthy 3.4 · Nutty 2.7 · Bitterness 2.1 · Sweetness 2.0 · Floral 1.4 · Citrus 0.9 · Warm Spice 0.8 · Salinity 0.6 · Sourness 0.6
What's in it (13)
- 4 oz Persian noodles (reshteh)
- 1/2 cup chickpeas
- 1/2 cup kidney beans
- 1/4 cup lentils
- 2 cups spinach
- 1/2 cup parsley
- 1 tbsp fenugreek
- 1 onion
- 1 tsp turmeric
- 1 tbsp dried mint
- 1/2 cup kashk (whey)
- 1/2 cup fried onions
- 2 tbsp oil
Time & effort: about 1 hr 35 min (20 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 159.8 kcal, 7.4 g protein, 3.2 g fat, 26.3 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Simmer pre-soaked beans in water with turmeric until nearly tender.
- Add cooked noodles, fresh spinach, and herbs, and continue to simmer until thick.
- Top each bowl with fried crispy onions, a drizzle of kashk, and fried dried mint in oil.
Dishes with a similar flavor shape
- Rfissa — Moroccan
- Krupnik (Barley Soup) — Polish
- Braised Cannellini Beans W/Garlic, Marjoram and Oregano — Spanish
- Paella Valenciana — Spanish
- Pommes De Terre Au Four — French
Keep reading: what richness, herbaceous, allium mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.