If you are looking to warm your soul with a hearty, flavorful bowl of goodness, the Ash Reshteh (Persian Noodle and Herb Soup) Recipe is the perfect dish to try. This traditional Persian soup combines tender legumes, fresh herbs, and chewy noodles in a fragrant, turmeric-spiced broth enriched with the tangy creaminess of kashk or yogurt. Each spoonful delivers layers of comforting textures and bright, herbaceous flavors that feel like a warm hug from Persian culinary heritage. Whether on a chilly evening or as a special meal to share with friends, this Ash Reshteh recipe will quickly become your go-to for nourishing, satisfying warmth.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is key to making this soul-satisfying soup shine. Each one plays its role: legumes provide hearty texture and protein, fresh herbs bring vibrant color and bright, fresh notes, and the noodles add delightful chewiness that makes every bite memorable.
- 1 large onion – diced to create a flavorful aromatic base.
- 4 large garlic cloves – finely diced for a punch of fragrant sharpness.
- 1 ½ tablespoons dried mint – adds an earthy, cooling note crucial to the soup’s signature taste.
- 1 teaspoon turmeric powder – gives beautiful golden color and warm spice.
- ½ cup dried chickpeas (soaked overnight) – or canned ones for a creamy, tender texture and nutty flavor.
- ½ cup dried kidney beans (soaked overnight) – or canned for meaty bites and vibrant color contrast.
- 1 cup dried green lentils – lend slight earthiness and thickening power to the broth.
- 1 bunch fresh parsley (~2oz/60g) – finely chopped for herbaceous brightness.
- 1 bunch fresh cilantro/coriander (~2oz/60g) – balances flavors with fresh citrusy notes.
- 12oz fresh spinach – adds vibrant green color and tender texture.
- 4 green onions/scallions – chopped to boost savory depth.
- 4oz reshteh noodles (or dried udon/linguine) – to bring comforting chewiness and soak up the delicious broth.
- ½ cup liquid kashk mixture – or ¾ cup sour cream or thick Greek yogurt for creamy tang and richness.
- 4 cups vegetable broth – ideally low sodium for a flavor-packed but balanced base.
- 2 tablespoons extra virgin olive oil – to sauté ingredients and add lusciousness.
- ½ lemon – for a bright squeeze that lifts the entire soup.
- Salt and black pepper – to taste and bring all the flavors together.
- Fried crispy onions, fried dried mint, extra dollop kashk/sour cream/yogurt – optional garnishes to elevate presentation and add texture.
How to Make Ash Reshteh (Persian Noodle and Herb Soup) Recipe
Step 1: Sauté Aromatics and Build the Broth
Begin by warming 1 tablespoon of olive oil over low heat in a large pot and sautéing the diced onion until it turns a beautiful golden brown. This slow caramelization unlocks sweet, mellow onion flavor that forms the backbone of your broth. Add diced garlic, turmeric, dried mint, and the remaining oil, sautéing gently for several minutes until the kitchen fills with those enchanting herbal and spiced aromas. Once fragrant, pour in the vegetable broth and additional water, seasoning with salt and pepper. This is where the magic begins.
Step 2: Simmer Chickpeas and Kidney Beans
If you’ve soaked your chickpeas and kidney beans overnight, add them now, allowing the soup to gently bubble for 30 minutes with the lid on. This slow simmer softens the legumes perfectly, creating a rich, hearty foundation. If you are using canned legumes, you can save adding them for later steps.
Step 3: Add Lentils and Continue Cooking
Reduce the heat to low and add your dried green lentils, allowing them to simmer alongside the chickpeas and kidney beans for another 15 minutes. This step enhances the texture and thickens the broth, giving it that luscious stew-like consistency that invites you back for spoonful after spoonful.
Step 4: Prepare and Add Fresh Herbs
While the broth simmers, finely chop the parsley, cilantro, green onions, and spinach leaves—discarding any coarse stems. Adding the fresh herbs and greens now infuses the soup with freshness and vibrant color. Let them cook gently in the broth for 30 to 40 minutes until tender and wilted.
Step 5: Cook the Noodles and Finish the Soup
Break the noodles into manageable pieces and stir them into the simmering soup. Cook them according to package instructions, but ensure they come fully tender rather than al dente for that classic comforting texture. If your soup thickens too much during cooking, simply add a cup or two of water to maintain the perfect consistency. Once noodles soften, stir in your creamy kashk mixture, sour cream, or Greek yogurt for that luscious finish. A generous squeeze of lemon juice adds the perfect tang, balancing richness with bright acidity.
How to Serve Ash Reshteh (Persian Noodle and Herb Soup) Recipe
Garnishes
The true joy of serving Ash Reshteh comes with the garnishes. A scattering of crispy fried onions adds delightful crunch, while a drizzle of fried dried mint oil provides an herbaceous fragrance that elevates every bite. Top with an extra dollop of kashk, sour cream, or thick yogurt for a creamy flourish that makes the soup feel truly luxurious and inviting.
Side Dishes
This delicious, nutrient-packed soup is fantastic on its own, but it also pairs beautifully with warm, crusty bread to soak up every last drop. A simple Persian rice pilaf or fresh herb salad can complement it nicely for a fuller meal when sharing with family or friends.
Creative Ways to Present
For a festive touch, serve Ash Reshteh in individual bowls garnished with fresh herbs and a swirl of yogurt on top. You can also pour it into mini terracotta pots or rustic mugs for cozy gatherings. Adding a lemon wedge on the side invites guests to adjust the brightness to their liking, personalizing each bowl of this soulful soup.
Make Ahead and Storage
Storing Leftovers
Leftover Ash Reshteh keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld, making it even more delicious the next day—just give it a good stir before reheating.
Freezing
This soup freezes well for up to 2 months. When freezing, it’s best to leave out the noodles and add them fresh when you reheat the soup to prevent them from becoming mushy. Simply freeze the broth, legumes, and herbs together in a freezer-safe container.
Reheating
Gently reheat Ash Reshteh over low heat on the stove, adding some water or broth as needed to loosen the texture. If noodles were omitted during freezing, add fresh noodles now and cook until tender. Finish with a fresh squeeze of lemon and any desired garnishes before serving.
FAQs
What is Kashk and can I substitute it?
Kashk is a fermented dairy product commonly used in Persian cooking, lending a tangy, creamy depth to dishes like Ash Reshteh. If you can’t find kashk, thick Greek yogurt or sour cream work beautifully as substitutes, adding creaminess and a similar tang.
Can I make Ash Reshteh vegetarian or vegan?
Absolutely! This recipe is naturally vegetarian, and for a vegan version, simply omit the kashk or replace it with a plant-based thick yogurt or cashew cream to maintain the rich, creamy texture.
Why soak dried legumes overnight?
Soaking dried chickpeas and kidney beans overnight softens them, reducing cooking time and improving digestibility. If you’re short on time, canned beans are a convenient option and can be added later in the cooking process.
What are reshteh noodles?
Reshteh are Persian flat noodles traditionally used in Ash Reshteh. If you cannot find them, dried udon noodles or linguine are good substitutes that replicate the chewy, satisfying texture.
Can I prepare Ash Reshteh in advance for a party?
Yes! Ash Reshteh is a fantastic make-ahead dish. Prepare it a day in advance and refrigerate. Reheat gently before serving and finish with fresh garnishes for a crowd-pleasing centerpiece that’s full of heart and flavor.
Final Thoughts
Trust me, once you make this Ash Reshteh (Persian Noodle and Herb Soup) Recipe, it will earn a cherished spot in your kitchen rotation. It’s wholesome, deeply flavorful, and surprisingly simple to prepare, offering the perfect bowl of comfort that feels like a warm embrace every time. Don’t hesitate to dive in and share this beautiful taste of Persian tradition with everyone you love.
Print
Ash Reshteh (Persian Noodle and Herb Soup) Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Persian
- Diet: Vegetarian
Description
Ash Reshteh is a traditional Persian noodle and herb soup that combines legumes, fresh herbs, turmeric, and reshteh noodles in a flavorful vegetable broth. This comforting, creamy soup is enriched with kashk or sour cream and topped with crispy fried onions and dried mint for a deliciously authentic experience perfect for a wholesome and hearty meal.
Ingredients
Legumes and Beans
- ½ cup dried chickpeas, soaked overnight (or 1 cup canned chickpeas)
- ½ cup dried kidney beans, soaked overnight (or 1 cup canned kidney beans)
- 1 cup dried green lentils
Vegetables and Herbs
- 1 large onion, diced
- 4 large garlic cloves, diced
- 1 bunch (~2oz / 60g) fresh parsley
- 1 bunch (~2oz / 60g) fresh cilantro/coriander
- 12oz / 340g fresh spinach
- 4 green onions/scallions
Spices and Seasonings
- 1 ½ tablespoons dried mint
- 1 teaspoon turmeric powder
- Salt and black pepper to taste
Noodles and Broth
- 4oz / 120g reshteh noodles (or dried udon noodles/linguine)
- 4 cups vegetable broth (preferably low sodium)
- 4 cups water
Dairy and Oils
- ½ cup liquid kashk mixture (or ¾ cup sour cream or thick Greek yogurt)
- 2 tablespoons extra virgin olive oil
- ½ lemon (for juice)
Garnishes (optional)
- Fried crispy onions
- Fried dried mint
- Extra dollop of kashk, sour cream, or thick yogurt
Instructions
- Sauté Aromatics: In a large pot, heat 1 tablespoon of olive oil over low heat and sauté the diced onion until lightly golden brown. Add the diced garlic, turmeric powder, dried mint, and the remaining tablespoon of olive oil. Continue to sauté for 3-5 minutes until fragrant and aromatic.
- Add Broth and Beans: Pour in the vegetable broth and 4 cups of water. Season with salt and black pepper to taste. Bring the mixture to a boil over medium heat. If using dried chickpeas and kidney beans, add them now. Cover with a lid and let simmer gently for 30 minutes.
- Cook Lentils: After 30 minutes, reduce the heat to low and add the dried green lentils to the pot. Cover with the lid and simmer for another 15 minutes.
- Prepare Fresh Herbs: While the broth simmers, finely chop the parsley, cilantro, green onions, and spinach, discarding any coarse stems. Roughly chop the leaves separately but keep them ready to add.
- Add Fresh Herbs and Spinach: Stir the chopped fresh herbs and spinach into the pot. Cover and simmer for 30-40 minutes until the greens are wilted and cooked through. If you are using canned chickpeas and kidney beans, add those in at this time.
- Cook Noodles: Break the reshteh noodles into three even pieces and add them to the soup. Cook them fully according to the package instructions so they are tender, not al dente. If the soup becomes too thick, add 1-2 cups of water as needed. Taste and adjust seasoning as necessary.
- Add Kashk and Lemon: Stir in the liquid kashk mixture, sour cream, or thick Greek yogurt until the broth turns creamy. Squeeze in the juice of half a lemon and cook for a few more minutes to blend flavors.
- Serve and Garnish: Ladle the Ash Reshteh into bowls and garnish with crispy fried onions, fried dried mint oil, and an extra dollop of kashk, sour cream, or thick yogurt for a rich finishing touch. Enjoy this comforting and hearty Persian soup!
Notes
- If using canned beans instead of dried, add them during the herb simmering step to prevent overcooking.
- Liquid kashk is a fermented whey commonly used in Persian cooking; sour cream or Greek yogurt can be used as substitutes.
- Adjust the thickness of the soup by adding water or broth as needed during cooking.
- Breaking the noodles into smaller pieces helps them cook evenly and fit well in the pot.
- Frying dried mint separately intensifies its flavor and adds a delightful aroma when garnished on the soup.
