Print

Authentic Ash Reshteh: Hearty Persian Noodle and Herb Soup

Close-up of a rich, green Persian noodle soup topped with chickpeas, fried onions, and fresh herbs.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the ultimate comfort food with this authentic Ash Reshteh recipe. This hearty Persian noodle soup combines fresh herbs, multiple legumes, and traditional noodles for a deeply satisfying meal perfect for any day.

Ingredients

Scale
  • 1 cup dried chickpeas, soaked overnight
  • 1 cup dried kidney beans, soaked overnight
  • 1 cup dried lentils, soaked overnight
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon turmeric powder
  • 1 teaspoon dried mint
  • 1/2 cup dried parsley
  • 1/2 cup dried cilantro
  • 1/2 cup dried dill
  • 1/2 cup dried chives or green onion tops
  • 8 cups vegetable broth (or chicken broth for non-vegetarian)
  • 8 ounces reshteh noodles (or substitute with thin egg noodles or spaghetti broken into small pieces)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1/2 cup kashk (Persian whey, optional topping)
  • 1/4 cup fried onions (for topping)
  • 1/4 cup fried dried mint (for topping)

Instructions

  1. Drain and rinse the soaked chickpeas, beans, and lentils. Place them in a large pot with enough fresh water to cover them by two inches. Bring to a boil, then reduce heat and simmer until partially tender, about 45 minutes. Skim off any foam.
  2. While the legumes cook, heat the olive oil in a separate large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 7 minutes.
  3. Add the minced garlic and turmeric powder to the skillet. Cook for 1 minute until fragrant.
  4. Add the dried herbs (parsley, cilantro, dill, and dried mint) to the skillet mixture. Stir well and cook for 2 minutes to toast the dried herbs slightly.
  5. Add the herb and onion mixture to the pot with the simmering legumes. Add the vegetable broth, salt, and pepper. Bring the soup back to a simmer.
  6. Add the rinsed lentils to the pot. Continue to simmer for another 30 minutes, or until all legumes are fully tender. Stir occasionally to prevent sticking.
  7. Add the reshteh noodles to the pot. Cook according to package directions, usually 8 to 10 minutes, until the noodles are soft. If the soup becomes too thick, add a little hot water.
  8. Taste and adjust salt and pepper as needed. If you are using kashk, stir in half of it now for creaminess, reserving the rest for topping.
  9. Serve the Ash Reshteh hot. Drizzle each bowl with the remaining kashk (if using), and garnish generously with fried onions and fried dried mint.

Notes

  • For a vegan Persian soup, skip the kashk topping or substitute it with a cashew cream or vegan sour cream alternative.
  • If you cannot find reshteh noodles, use thin spaghetti or linguine, breaking the strands into 1-inch pieces before adding them to the soup.
  • This soup is traditionally eaten during Nowruz (Persian New Year), but it makes a nourishing soup dinner any time of year.

Nutrition

Find it online: https://delishsymphony.com/persian-noodle-soup-ash-reshteh-recipe/