Gluten-Free Persian Ash Reshteh
By the Gluten Free Recipes team ·
This hearty gluten-free Ash Reshteh is a comforting Persian noodle soup, rich with tender vegetables and savory protein. Its complex flavors and satisfying texture make it a perfect meal for any occasion.
At a glance: This medium soups and stews recipe yields 4 servings in about 1h 10m (10 min prep, 60 min cook). It uses 9 ingredients — including certified gluten-free chicken or vegetable stock, cooked protein, diced vegetables — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Persian Ash Reshteh: When preparing this soups and stews recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Persian Ash Reshteh: This recipe is naturally gluten-free by utilizing certified gluten-free stock and a cornstarch slurry for thickening, avoiding any gluten-containing grains. Always check labels for hidden gluten.
Ingredients
- 6 cups certified gluten-free chicken or vegetable stock
- 1 cup cooked protein (shredded chicken, ground beef, cooked lentils, or drained beans)
- 2 cups diced vegetables (such as onion, carrots, celery, and potatoes)
- 2 cloves garlic, minced
- 1 can diced tomatoes (optional, about 14.5 oz)
- 2 tbsp olive oil
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- 1 tsp salt, or to taste
- 0.5 tsp black pepper, or to taste
Instructions
- 1
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the minced garlic and diced onion, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes. Be careful not to burn the garlic.
- 2
If you are using cooked meat or poultry, add it to the pot now and stir to combine with the aromatics. If using lentils or beans, you can add them later with the stock. Cook for about 5 minutes, allowing any flavors to meld.
- 3
Add the diced vegetables (carrots, celery, potatoes) to the pot and stir them into the mixture. Cook for another 2-3 minutes, stirring occasionally, until the vegetables begin to soften slightly and release their aromas.
- 4
Pour in the certified gluten-free stock and add the optional diced tomatoes, if using. Bring the liquid to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for at least 40-50 minutes, or until the vegetables are tender and the flavors have deepened. Stir in the cooked lentils or beans at this stage if you are using them.
- 5
In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Gradually stir this slurry into the simmering soup. Continue to simmer for another 5-10 minutes, stirring frequently, until the soup has thickened to your desired consistency. Season generously with salt and black pepper to taste.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
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