Looking for a hearty soup that’s packed with herbs, beans, noodles, and incredible flavor? This Ash Reshteh Recipe is one of Iran’s most beloved comfort foods. Rich, nourishing, and deeply satisfying, Ash Reshteh combines fresh herbs, legumes, and Persian noodles in a thick soup that’s traditionally enjoyed during celebrations, family gatherings, and the Persian New Year.
Known for its unique combination of ingredients and comforting texture, Ash Reshteh is often considered more than just a soup. It’s a complete meal that delivers protein, fiber, and fresh herbal flavors in every spoonful. The signature topping of caramelized onions, mint oil, and kashk (a fermented dairy product) adds layers of flavor that make this dish truly unforgettable.
Whether you’re exploring Persian cuisine for the first time or recreating a family favorite, this traditional Ash Reshteh Recipe is sure to impress.
Recipe Overview
- Recipe Name: Ash Reshteh
- Cuisine: Persian (Iranian)
- Category: Soup
- Prep Time: 20 Minutes
- Cook Time: 1 Hour 40 Minutes
- Total Time: 2 Hours
- Servings: 6–8
- Calories: Approximately 390 kcal per serving
What Is Ash Reshteh?
Ash Reshteh is a traditional Persian thick soup made with herbs, beans, lentils, and special Persian noodles called reshteh. It is commonly served during Nowruz (Persian New Year) and other festive occasions. The soup is known for its rich texture, earthy flavors, and nutritious ingredients. Toppings such as caramelized onions, fried mint, and kashk create its signature appearance and taste.
Why You’ll Love This Recipe
- Rich and hearty meal
- Packed with protein and fiber
- Traditional Persian comfort food
- Loaded with fresh herbs
- Perfect for meal prep
- Naturally vegetarian
- Great for gatherings
- Deeply flavorful and satisfying
Ingredients
These wholesome ingredients create the authentic flavor and texture of traditional Ash Reshteh.
For the Soup
A combination of legumes, herbs, and noodles forms the foundation of this hearty Persian soup.
- 1 cup chickpeas, soaked overnight
- 1 cup kidney beans, soaked overnight
- ½ cup brown lentils
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 8 cups vegetable stock or water
- 1 bunch parsley, chopped
- 1 bunch cilantro, chopped
- 1 bunch spinach, chopped
- ½ bunch dill, chopped
- 4 green onions, sliced
- 7 ounces (200g) Persian reshteh noodles
- 1 teaspoon turmeric
- ½ teaspoon black pepper
- Salt to taste
For the Toppings
These traditional toppings give Ash Reshteh its distinctive flavor and presentation.
- 2 large onions, thinly sliced
- 2 tablespoons dried mint
- 3 tablespoons vegetable oil
- 1 cup kashk (or plain Greek yogurt as a substitute)
Equipment Needed
- Large soup pot or Dutch oven
- Knife
- Cutting board
- Wooden spoon
- Small frying pan
- Measuring cups
Recipe Video Guide
How to Make Ash Reshteh Recipe
Step 1: Cook the Legumes
Drain the soaked chickpeas and kidney beans. Add them to a large pot with the lentils and enough water to cover.
Cook until the beans become tender, about 60–75 minutes. Properly cooked legumes are essential for achieving the soup’s signature hearty texture.
Step 2: Sauté the Onion
Heat the vegetable oil in a large soup pot over medium heat. Add the chopped onion and cook until softened and lightly golden.
Stir in the turmeric and black pepper, allowing the spices to bloom and release their aroma.
Step 3: Build the Soup Base
Add the cooked legumes and vegetable stock to the pot. Stir well and bring the mixture to a gentle simmer. This creates the flavorful base that ties all the ingredients together.
Step 4: Add the Fresh Herbs
Stir in the parsley, cilantro, spinach, dill, and green onions. Simmer for about 20 minutes until the herbs soften and blend into the soup, creating its characteristic green color and fresh flavor.
Step 5: Add the Reshteh Noodles
Break the reshteh noodles into shorter pieces and add them to the pot. Stir frequently while they cook to prevent sticking. The noodles will absorb some of the liquid and help thicken the soup.
Step 6: Prepare the Toppings
While the soup cooks, fry the sliced onions in oil until deeply golden and caramelized. In a separate pan, briefly fry the dried mint in a little oil for a few seconds until fragrant. Be careful not to burn it.
Step 7: Finish and Serve
Season the soup with salt to taste. Ladle Ash Reshteh into bowls and garnish generously with caramelized onions, mint oil, and swirls of kashk. Serve warm and enjoy this comforting Persian classic.
Expert Tips for the Best Ash Reshteh
- Soak the chickpeas and kidney beans overnight for even cooking and better texture.
- Chop the herbs finely so they blend smoothly into the soup.
- Stir frequently after adding the reshteh noodles to prevent clumping.
- Fry the dried mint for only a few seconds, as it can burn quickly.
- Use homemade vegetable stock for the richest flavor.
- Allow the soup to rest for 10 minutes before serving so it thickens naturally.
- Reserve some caramelized onions for garnish to create an authentic presentation.
Delicious Variations
Vegetarian Ash Reshteh
Traditional Ash Reshteh is already vegetarian and packed with plant-based protein.
Vegan Ash Reshteh
Replace the kashk with a dairy-free yogurt alternative or omit it entirely.
Spicy Ash Reshteh
Add a pinch of red pepper flakes for a gentle kick of heat.
Extra Herb Ash Reshteh
Increase the parsley, cilantro, and dill for a fresher herbal flavor.
Lentil-Rich Ash Reshteh
Add extra lentils for an even heartier soup with more protein and fiber.
Serving Suggestions
Ash Reshteh pairs beautifully with:
- Persian flatbread
- Lavash bread
- Fresh herbs
- Lemon wedges
- Persian salad
- Yogurt
- Pickled vegetables
- Fresh mint leaves
Storage Instructions
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze for up to 3 months. Thaw overnight before reheating.
Reheating
Warm gently on the stovetop over medium-low heat, adding a little water if needed.
Meal Prep Tip
Ash Reshteh often tastes even better the next day as the flavors continue to develop.
Common Mistakes to Avoid
Not Soaking the Beans
Skipping the soaking step can result in unevenly cooked legumes.
Overcooking the Noodles
Reshteh noodles continue to soften after cooking, so avoid overcooking them.
Burning the Mint
Dried mint cooks very quickly and can become bitter if left in hot oil too long.
Using Too Few Herbs
Fresh herbs are the heart of Ash Reshteh and should not be reduced significantly.
Underseasoning
Taste and adjust the salt before serving, especially if using unsalted stock.
Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 390 kcal |
| Carbohydrates | 58g |
| Protein | 18g |
| Fat | 10g |
| Saturated Fat | 2g |
| Cholesterol | 4mg |
| Fiber | 14g |
| Sugar | 5g |
| Sodium | 540mg |
Nutrition values are approximate and may vary depending on ingredients used.
Final Thoughts
This Ash Reshteh Recipe is one of the most cherished dishes in Persian cuisine. Filled with fresh herbs, beans, lentils, and noodles, it offers a wonderful combination of flavor, nutrition, and comfort. The traditional toppings of caramelized onions, mint oil, and kashk elevate the soup into something truly special.
Whether served during Nowruz celebrations or enjoyed as a cozy family meal, Ash Reshteh is a hearty dish that brings warmth and tradition to the table. Once you experience its rich flavors and satisfying texture, it’s easy to see why it has remained a Persian favorite for generations.
You may also like: Guinness Pot Pie Recipe.
Frequently Asked Questions
What does Ash Reshteh mean?
“Ash” refers to a thick Persian soup, while “Reshteh” refers to the special noodles used in the recipe.
What is kashk?
Kashk is a fermented dairy product commonly used in Persian cooking. Greek yogurt can be used as a substitute.
Can I make Ash Reshteh vegan?
Yes. Simply replace the kashk with a plant-based yogurt alternative or omit it.
What can I use instead of reshteh noodles?
Thin linguine or spaghetti can be used if Persian reshteh is unavailable.
Can I freeze Ash Reshteh?
Yes. It freezes well for up to 3 months.
Why is my soup too thick?
The noodles absorb liquid as they sit. Add a little water or stock when reheating if necessary.
Recipe Card
Ash Reshteh Recipe
Ingredients
Equipment
Method
- Drain the soaked chickpeas and kidney beans. Add them to a large pot with the lentils and enough water to cover. Cook until the beans become tender, about 60–75 minutes. Properly cooked legumes are essential for achieving the soup’s signature hearty texture.
- Heat the vegetable oil in a large soup pot over medium heat. Add the chopped onion and cook until softened and lightly golden. Stir in the turmeric and black pepper, allowing the spices to bloom and release their aroma.
- Add the cooked legumes and vegetable stock to the pot. Stir well and bring the mixture to a gentle simmer. This creates the flavorful base that ties all the ingredients together.
- Stir in the parsley, cilantro, spinach, dill, and green onions. Simmer for about 20 minutes until the herbs soften and blend into the soup, creating its characteristic green color and fresh flavor.
- Break the reshteh noodles into shorter pieces and add them to the pot. Stir frequently while they cook to prevent sticking. The noodles will absorb some of the liquid and help thicken the soup.
- While the soup cooks, fry the sliced onions in oil until deeply golden and caramelized. In a separate pan, briefly fry the dried mint in a little oil for a few seconds until fragrant. Be careful not to burn it.
- Season the soup with salt to taste. Ladle Ash Reshteh into bowls and garnish generously with caramelized onions, mint oil, and swirls of kashk. Serve warm and enjoy this comforting Persian classic.
Video
Notes
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- Soak the chickpeas and kidney beans overnight for even cooking and better texture.
- Chop the herbs finely so they blend smoothly into the soup.
- Stir frequently after adding the reshteh noodles to prevent clumping.
- Fry the dried mint for only a few seconds, as it can burn quickly.
- Use homemade vegetable stock for the richest flavor.
- Allow the soup to rest for 10 minutes before serving so it thickens naturally.
- Reserve some caramelized onions for garnish to create an authentic presentation.
