Persian New Year's Noodle Soup Recipe on Food52 (2024)

I’ve been making this soup every January for the past 8 years as my family eats vegan in January. It’s hearty, delicious, and a family favorite.

Persian New Year or not, I make this soup and fill it with leafy greens. Everyone in my household loves it, where ever it came from!

You obviously have no idea what you have copied and sadly the person who came up with this recipie had no clue either. There are so many things wrong with this recipie that's supposed to be ash reshte (Persian noodle soup) but for your information Persians don't eat ash reshte for the new year. The traditional Persian new year food is herbed basmati rice and fish... please correct your title to start. You can change it to beans and vegetable noodle soup because what you have here is wrong!!

I made this soup this past weekend using other beans I had in my pantry than those listed. This soup is ahhhhmazing! It,s a keeper and I have shared this link with many.

Apologies for the confusion--this recipe used Luisa's recipe as an inspiration, but it adapted the proportion of alliums, the legumes, and some of the spices, and it offers a dairy-free suggestion in place of yogurt in order to create a vegan version. I also added extra dill and doubled the parsley because I'm half-Greek and can't help it--we often stuff our soup with those herbs at home.

I'm just seeing this soup for the first time. It sounds wonderful and I'm planning to make it with someof the alterations suggested in the older comments.
However I'm really disturbed that a plagiarized recipe is alloved to remain on Food 52, if this is really the case. Recipe writers should ALWAYS acknowledge the source or inspiration of their recipes. Not to do so is considered - in the culinary community - as outright theft.

i make the recipe from an Persian restaurant here in Chicago favored by Iranian folks . i had to play with it to get right . The traditional Iranian way to serve is topped with caramelized onions and yogurt . No poblanos , and good heavens no cashew cream .

This soup is fantastic.., I have made it on numerous occasions. It's out of the cookbook Lucid Food, by LOuisa Shafia.

I assume this recipe popped up because Food52 requested anything with the words 'New Year' from its database? But if it was plagiarized from a known source (as commenters suggest), then why is still posted? I often find, when reading the site, that Food52 would benefit from a clear food-journalism style guide of its own.

I have a Persian husband and can't stop laughing--this shows how little you know of Ash, this soup, and it's culture. This is a traditional dish for Persian New Year, i.e. "Norooz," which is at the end of March--not our new year, aka now; which is what makes it so funny. Also, as another commenter mentioned, Persians NEVER use poblano peppers and the thought of it in Ash (this soup) makes me queasy. And sorry vegans, I can't imagine it without yogurt, which is what makes it sing--but go for it with a non-dairy yogurt substitute rather than cashew cream, for a more authentic experience.

Iraniens never use poblanos, ever.. And New Years for Iranians is in March. But yes, Ash e reshteh is the traditional soup to eat.

this is far more similar to louisa shafia's ash-e-reshteh than to ottolenghi's (http://www.epicurious.com/recipes/food/views/persian-new-years-soup-with-beans-noodles-and-herbs-em-ash-e-reshteh-em-363446 vs. http://www.ottolenghi.co.uk/legume-noodle-soup-shop)

Gena is constantly ripping off various cookbook authors/chef's recipes. Not sure why so few of us catch this plagerizing pattern.

This was chef Yotam Ottolenghi's soup, at least give him the credit.

Made this today for New Year. My kids gobbled it up and wanted seconds. Delicious.

Beautiful soup! Delicious