Ash-e Sholeh Zard (Persian Thick Herb and Lentil Soup)

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45 minTotal time
MediumDifficulty
350kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Vegetable broth Use the same amount of water; season to taste.
  • Fresh spinach Use an equal amount of chopped Swiss chard.
  • Kashk Use plain yogurt for a similarly tangy finishing drizzle.

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein16 g
Carbohydrates57 g
Fat7 g

Fiber 13 g · Sugar 5 g · Sodium 700 mg

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Ash-e Sholeh Zard is a comforting Persian soup rich with herbs, lentils, and aromatic spices, perfect for a nourishing and flavorful meal.

Soup Persian

Steps

  1. Rinse the lentils and rice thoroughly under cold water.
  2. In a pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté until translucent.
  3. Add turmeric, black pepper, and salt. Stir for 1 minute.
  4. Add lentils, rice, and water or vegetable broth. Bring to a boil.
  5. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
  6. Add all the chopped herbs and dried mint if using. Simmer for another 10 minutes until the soup thickens and the lentils and rice are cooked.
  7. Adjust seasoning as needed.
  8. Serve hot, garnished with a drizzle of kashk or yogurt if desired.

Tips for Ash-e Sholeh Zard (Persian Thick Herb and Lentil Soup)

  • The finished soup should be thick and spoonable, with tender lentils and rice; it will thicken further as it stands.
  • Keep the simmer gentle and stir the bottom of the pot occasionally so the rice does not catch as the soup thickens.
  • For a fresher herb aroma, reserve a small pinch of chopped herbs to scatter over each bowl just before serving.

Drink pairing

A crisp, dry rosé
Its refreshing acidity complements the earthy lentils and aromatic herbs without overwhelming the soup.

0% option: Sparkling water with lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and keep for 3–4 days. Reheat until steaming hot, adding a little water or broth if the soup has thickened.

Frequently asked questions

How can I tell when the soup is done?
The lentils and rice should be tender, and the broth should look thick and cohesive rather than watery.

Can I make this soup ahead?
Yes. Make it up to 3–4 days ahead and refrigerate; it will thicken as it rests, so loosen it with a little water or broth when reheating.

What can I serve alongside it?
Serve with flatbread and a simple cucumber or tomato salad for a fresh contrast to the hearty, herb-rich soup.
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