📝 About This Recipe
Reshta is a soul-warming Afghan treasure, featuring delicate, hand-cut wheat noodles that carry the heritage of the ancient Silk Road. These silky strands are traditionally served in a fragrant, golden chicken or legume broth, enriched with the earthy aroma of turmeric and dried mint. It is a labor of love that transforms humble flour and water into a comforting masterpiece of Afghan hospitality.
🥗 Ingredients
For the Handmade Reshta Noodles
- 3 cups All-purpose flour (plus extra for dusting)
- 1 large Egg (at room temperature)
- 1 teaspoon Salt
- 3/4 cup Warm water (added gradually)
For the Savory Broth (Shorwa)
- 1 lb Chicken thighs (boneless, skinless, cut into small cubes)
- 1 large Yellow onion (finely diced)
- 3 pieces Garlic cloves (minced)
- 1/2 cup Yellow split peas (soaked for 2 hours)
- 1 teaspoon Turmeric powder
- 1/2 teaspoon Ground black pepper
- 6 cups Chicken broth (low sodium)
- 3 tablespoons Vegetable oil
For Garnish and Finishing
- 1 tablespoon Dried mint (rubbed between palms)
- 1/4 cup Fresh cilantro (chopped)
- 1/2 cup Chaka or Greek yogurt (for dolloping)
- 1 piece Lemon wedges (for serving)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour and salt. Create a well in the center and add the egg.
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2
Gradually add the warm water while mixing with your hand until a stiff, shaggy dough forms. You may not need all the water.
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3
Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth, elastic, and very firm. Cover with a damp cloth and let rest for 30 minutes.
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4
While the dough rests, heat oil in a large pot over medium heat. Sauté the onions until translucent and golden, about 6-8 minutes.
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5
Add the chicken cubes and garlic to the pot. Cook until the chicken is browned on all sides. Stir in the turmeric and black pepper.
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6
Drain the soaked split peas and add them to the pot. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 25-30 minutes until the peas are tender.
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7
Return to the dough. Divide it into four equal balls. Roll each ball out on a heavily floured surface until it is paper-thin (about 1/16th of an inch).
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8
Dust the top of the thin dough sheet generously with flour, then loosely roll it up like a rug.
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9
Using a very sharp knife, slice the roll into thin ribbons (about 1/8th inch wide). Unfurl the ribbons and toss them with a little more flour to prevent sticking.
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10
Increase the heat of the broth to medium-high. Gently shake the excess flour off the noodles and drop them into the simmering broth.
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11
Stir gently to ensure the noodles don't clump. Cook for 4-6 minutes; the noodles are done when they are tender but still have a slight 'al dente' bite.
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12
Taste the broth and adjust the salt if necessary. The starch from the noodles will naturally thicken the soup slightly.
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13
Ladle the Reshta into deep bowls, ensuring everyone gets a generous portion of chicken, peas, and noodles.
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14
Top each bowl with a dollop of yogurt, a sprinkle of dried mint, and fresh cilantro. Serve immediately with a lemon wedge.
💡 Chef's Tips
The secret to great Reshta is a very stiff dough; if it's too soft, the noodles will turn mushy in the broth. Always use plenty of flour when rolling and cutting to ensure the strands stay separate. If you don't have time to make noodles by hand, high-quality linguine or fettuccine broken in half can work in a pinch. Do not overcook the noodles; they continue to soften in the hot broth as you serve them. Rub the dried mint between your palms right before garnishing to release the essential oils and maximize aroma.
🍽️ Serving Suggestions
Serve with a side of warm Afghan naan for dipping into the savory broth. Pair with a fresh Salata (Afghan salad of diced cucumbers, tomatoes, and onions). A glass of Doogh (savory yogurt drink with mint) balances the warm spices perfectly. Offer a side of Torshi (pickled vegetables) to provide a crunchy, acidic contrast to the silky noodles. Finish the meal with a cup of cardamom-infused green tea.