Asch-e-sadeh – Persische Reis-Kräutersuppe

Persian rice and herb soup Ash-e-sadeh

With today's recipe tip for the delicious Persian rice and herb soup Asch-e-sadeh, we're defying the winter a bit: Although the soup is full of wintry, warming ingredients, the fresh herb additions give it a summery touch. The suggested basic recipe can also be varied - fresh spinach, yogurt, tomatoes or even prunes also go wonderfully with this Persian specialty . In Persia, Ash-e-Sadeh is often served with small minced meat dumplings as a soup addition.


(for 4 people)

  • 60 g lentils, yellow
  • 1.2 liters of water
  • 60 g Oriental Sensation Smoked smoked rice
  • 2 cubes of vegetable broth
  • 120 g leek, sliced
  • 120g celery
  • ½ bunch of fresh parsley
  • ½ bunch of fresh coriander
  • ½ bunch of fresh peppermint


  1. Bring the yellow lentils to the boil in cold water and let them simmer for about 20 minutes.
  2. Add the rice , the diced vegetables, the sliced ​​leek and the diced celery and let it cook for another 15 minutes.
  3. Fry the diced onion in a little butter, mix in the fresh peppermint and fry briefly.
  4. Add the onion mixture to the soup. Puree finely with a hand blender, season to taste and mix in finely chopped parsley and coriander. Serve in preheated soup bowls. Bon appetit!

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