Paleo Recipe Middle Eastern Recipes - Aash-e Reshte 

Middle Eastern Recipes are often not paleo recipes! Aash-e Reshte is no exception.

A little while ago my son and I went to see a play called the Iranian Feast. I thought it was going to about Persian cooking, and as my son loves to cook I thought it would be an enjoyable evening for us both.

The play was excellent, and though cooking was an integral part it was also an exploration of the politics of life in Iran. It was very moving.

This Persian inspired Middle Eastern Paleo recipe is perfect family comfort food, colourful and flavourful it is sure to delight everyone!

The audience was offered a bowl of the steaming hot, fragrant soup that had been created as a thread throughout the play, but unfortunately my son and I had to decline as it contained pasta (not to mention all the beans!). It smelt so delicious we were rather sad to miss out.

Happily, the programme included a recipe for the soup, which I have altered for those following a gluten free and paleo diet. Enjoy!

Middle Eastern Recipes - Aash-e Reshte - Nutritional Info

This noodle soup is packed with goodness as well as flavour!

Chicken thighs are a great source of niacin and an excellent source of selenium, as well as being a great protein provider.

Spinach packs a massive nutritional punch offering Niacin, Zinc, Vitamins A, C, E, B6 and K, along with thaimin, riboflavin, iron, magnesium, phosphorus, potassium copper and manganese!   

Carrots provide a good source of thiamin, niacin, folate, maganese, potassium as well as vitamins A, C and K.

Sweet potato noodles won't be considered paleo by many as obviously you don't find sweet potato noodle plants! They are the best gluten free noodle we have found, and are substantially cheaper than kelp noodles which is a major consideration for a family on a budget.

Paleo Recipe for Aash-e Reshte - Ingredients serves 6 - 8

  • 600g chicken thighs
  • 2 leeks
  • 1 onion
  • 3 large or 6 small carrots
  • 4 cloves garlic
  • 1 dsp coconut oil
  • 1 tbsp turmeric
  • 1 tbsp dried dill
  • 1 tbsp dried parsley
  • 1 tbsp dried mint
  • 1 tbsp dried or 2 tbsp fresh coriander (cilantro) leaf
  • 1 tsp ground coriander seed
  • 2 pints of chicken stock
  • 250g spinach (we used 6 cubes of frozen spinach)
  • Juice of a lemon
  • salt and pepper
  • 200g sweet potato noodles (also known as glass or cellophane noodles)
  • 1 tbsp olive oil

Paleo Recipe Instructions

  1. Chop and slice the onions, carrots and leeks.
  2. Heat the coconut oil in a large pan, then gently fry the onions, leeks and carrots for 10 mins.
  3. Stir through the garlic and all of the dried herbs and spices. Let cook for approximately 30 seconds before adding the chicken stock.
  4. Simmer for 30 or so minutes stirring occasionally.
  5. Add the sweet potato noodles, spinach, lemon juice and olive oil to the pan.
  6. Cook for a further 15 minutes.
  7. Season and serve!  

Traditionally this dish is served with a dollop of yogurt and mint so if you eat dairy, why not give that a go?

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If you enjoyed this paleo recipe middle eastern recipes aash e reshte why not try out our polynesian pork recipe for a different international flavour?