A delicious, bright green soup that feels good all year round. Don’t shirk away from extra effort to zest the lemon – that’s what contributes to the soup it’s liveliness.
This is a Persian recipe (‘Ash-e Reshteh’) that I modified – very similar to the ash I sampled at an Afghan restaurant. ‘Ash-e’ means soup in Farsi but as you can see by the photograph above that mine is a drier version (albeit there is a fair amount of soup at the bottom to spoon over the noodles if you prefer). Persian noodles (Reshteh) are available in Middle Eastern food shops although I have used flat egg noodles from the grocery store (kosher section) with equal success. I sometimes substitute whole milk yogurt for sour cream if it is not on hand. This dish tastes better made a day ahead.