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Reshteh khoshkar (noodle and dried fruit soup): photo of the dish
Illustrative photo: Mani Parsa — Public domain, Wikimedia Commons
Soups

Reshteh khoshkar (noodle and dried fruit soup)

A Persian soup with fine noodles, chickpeas and dried fruit (prunes, apricots, raisins), with a mild, sweet flavor. It is eaten in winter and during the Nowruz festivities.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Nutrition facts

362 kcal per serving

Protein
8.8 g
Carbohydrates
64.5 g
of which sugars
27.2 g
Fat
6.7 g
of which saturated fat
1.5 g
Fiber
7.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Sauté the sliced onion in the oil over medium heat for 8 minutes, until golden, then add the chopped garlic.
  2. Add the chickpeas, turmeric and cinnamon and stir for 2 minutes.
  3. Pour in the stock, bring to a boil and simmer for 20 minutes over low heat.
  4. Add the prunes, apricots and raisins, then cook for 10 minutes.
  5. Break the noodles into 5 cm pieces, then add them to the soup and cook for 10 to 12 minutes, stirring occasionally.
  6. Season with salt and pepper. Taste and adjust the sweetness according to the fruit.
  7. Serve hot, with fried onions and crumbled dried mint.

Variations and tips

Version without dried fruit. For a saltier version, leave out the dried fruit and add 1 tablespoon of red wine vinegar at the end of cooking.

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Original Ecomely recipe.