Print

Authentic Ash Reshteh (Persian Noodle Soup)

Top-down view of a vibrant Persian noodle soup topped with fried onions, herbs, and a swirl of yogurt.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a hearty, comforting bowl of Ash Reshteh, the traditional Persian noodle soup packed with fresh herbs, legumes, and savory spices. This one-pot meal is perfect for a nourishing dinner.

Ingredients

Scale
  • 1 cup dried chickpeas, soaked overnight
  • 1 cup dried red or brown lentils, soaked overnight
  • 1 cup dried kidney beans, soaked overnight
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon turmeric powder
  • 1 teaspoon dried mint
  • 1 teaspoon dried savory (or marjoram)
  • 1/2 cup chopped fresh parsley
  • 1 cup chopped fresh cilantro
  • 1 cup chopped fresh dill
  • 1 cup chopped fresh spinach or other leafy greens
  • 8 ounces reshteh noodles (or thin egg noodles if reshteh is unavailable)
  • 6 cups vegetable or chicken broth
  • Salt and black pepper to taste
  • For topping: Kashk (Persian whey), fried onions (piyaz dagh), and fried mint (nana dagh)

Instructions

  1. Drain and rinse the soaked chickpeas, lentils, and beans. Place them in a large pot with the broth. Bring to a boil, then reduce heat and simmer until partially tender, about 1 to 1.5 hours. Skim off any foam that rises.
  2. While the legumes cook, sauté the chopped onion in a separate pan with a little oil until soft. Add the minced garlic, turmeric, dried mint, and savory. Cook for 1 minute until fragrant.
  3. Add the sautéed onion mixture to the pot with the simmering legumes. Stir well.
  4. Add the chopped fresh parsley, cilantro, dill, and spinach/greens to the pot. Continue to simmer.
  5. Add the reshteh noodles to the soup. Cook according to package directions, usually about 10 to 15 minutes, stirring occasionally to prevent sticking. The soup will thicken considerably.
  6. Season the soup generously with salt and pepper. Taste and adjust seasonings as needed. Simmer for another 10 minutes to allow flavors to meld.
  7. Serve the Ash Reshteh hot. Top each bowl with a swirl of kashk, a sprinkle of fried onions, and a drizzle of fried mint.

Notes

  • For a vegetarian or vegan version, use vegetable broth and omit the kashk topping, or use a vegan kashk substitute.
  • Soaking the legumes overnight reduces cooking time significantly. If you skip soaking, increase the initial simmering time.
  • You can prepare the fried onions (piyaz dagh) and fried mint (nana dagh) ahead of time for quick assembly.

Nutrition

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