Introduction

Ash Reshteh is one of the most beloved traditional Persian soups, known for its rich flavors, hearty ingredients, and nourishing qualities. This thick and creamy dish is a staple in Persian households, often enjoyed during special occasions, family gatherings, and even as a comfort meal during colder months. Its unique blend of legumes, fresh herbs, and reshteh (Persian noodles) creates a deeply satisfying dish that’s packed with both protein and fiber. The final touch of kashk (a fermented dairy product similar to whey) gives the soup its signature tangy taste and creamy texture.

With origins dating back centuries, Ash Reshteh holds a special place in Persian culture. The word “Ash” refers to thick soups in Persian cuisine, while “Reshteh” translates to noodles. It is traditionally associated with Nowruz (Persian New Year) and other festive celebrations, symbolizing good fortune and prosperity. The noodles are often believed to represent the “threads of life,” making this dish not only a culinary delight but also a symbolic meal.

One of the most remarkable aspects of Ash Reshteh is its versatility. It can be easily adapted to various dietary preferences, making it a favorite among vegetarians and those seeking wholesome, nutritious meals. The combination of fresh spinach, parsley, cilantro, dill, and mint provides a burst of vibrant flavors while also offering an abundance of essential vitamins and minerals. Meanwhile, chickpeas, lentils, and beans make this dish a powerhouse of plant-based protein.

Ash Reshteh is best served with a drizzle of mint oil, caramelized onions, and extra kashk for added depth of flavor. Whether you’re trying it for the first time or making it a regular part of your meal rotation, this Persian classic is sure to become a comforting favorite in your kitchen.

Quick Recipe Info

ServingsReady inCaloriesGood for
8-10 servings2 hours320 kcalLunch, Dinner

Ingredients

Base Soup

  • 1/4 cup dried chickpeas
  • 1/4 cup dried white beans (navy or cannellini)
  • 1 cup dried green or brown lentils
  • 1/2 teaspoon ground turmeric
  • 2 quarts chicken or beef stock (or water for vegetarian version)
  • 8 ounces reshteh (Persian soup noodles)
  • 1 1/2 cups liquid kashk (Persian sun-dried yogurt or whey), plus 1/2 cup for serving

Fresh Greens & Herbs

  • 2 pounds spinach
  • 1 pound cilantro (about 3 large bunches)
  • 1 pound Italian parsley (about 3 large bunches)
  • 2 large bunches dill
  • 1 large bunch chives
  • About 20 large fresh mint leaves

Aromatics

  • 6 tablespoons plus 1/3 cup extra-virgin olive oil
  • 2 large yellow onions (1 finely chopped, 1 thinly sliced)
  • 2 garlic cloves, minced

Garnishes

  • 1 tablespoon dried mint
  • Salt & black pepper to taste

Step-by-Step Instructions

Step 1: Prep the Beans & Herbs

  1. The night before, soak chickpeas and white beans in 2 cups of water with a pinch of salt. Refrigerate overnight.
  2. Wash all greens and herbs thoroughly. Dry them well using a salad spinner. Roughly chop into small pieces and store them in the refrigerator if preparing ahead.

Step 2: Sauté the Aromatics

  1. In a large Dutch oven (10-quart), heat 4 tablespoons of oil over medium heat.
  2. Add the chopped onion and a pinch of salt. Sauté for 16-18 minutes until golden brown.
  3. Stir in the minced garlic and cook for another minute.

Step 3: Cook the Base Soup

  1. Drain the soaked chickpeas and beans.
  2. Add them to the pot along with lentils, turmeric, and black pepper.
  3. Stir well, allowing the legumes to coat with the aromatic oil.
  4. Add chopped spinach and herbs along with stock or water.
  5. Partially cover the pot and bring the soup to a boil. Reduce to a simmer and cook for 1 hour, stirring occasionally.
  6. If the soup thickens too much, add 1-2 cups of water to maintain a thick but pourable consistency.

Step 4: Add Kashk & Noodles

  1. In a small bowl, whisk 1 1/2 cups of kashk with a ladle of hot soup.
  2. Pour the mixture into the soup, stirring well. This will create a creamy consistency.
  3. Break the noodles in half and stir them in gently. Simmer for another 30 minutes until the noodles soften and the beans are fully cooked.

Step 5: Prepare the Garnishes

  1. In a frying pan, heat 2 tablespoons of oil over medium-high heat.
  2. Add the sliced onions and a pinch of salt. Sauté for 16-18 minutes until golden brown. Transfer to a plate lined with paper towels.
  3. In the same pan, heat 1/3 cup olive oil over low heat. Add dried mint and stir. Remove from heat and let it steep for 5 minutes.
  4. Thin the remaining 1/2 cup of kashk with water until it reaches the consistency of yogurt.

Step 6: Final Touches & Serving

  1. The soup should be as thick as chili. If too thick, add water 1/2 cup at a time.
  2. Taste and adjust seasoning with salt and pepper.
  3. Ladle the soup into bowls and drizzle with kashk, mint oil, and crispy onions.

Tips for Success

  • Prevent Sticky Noodles: Stir frequently after adding noodles to prevent clumping.
  • Enhance Flavor: Use homemade stock instead of water for deeper flavor.
  • Smooth Kashk Integration: Always mix kashk with hot soup before adding to prevent curdling.
  • Adjust Thickness: Add water as needed to achieve the desired consistency.

Variations

  • Vegetarian Option: Use vegetable stock instead of chicken or beef stock.
  • Gluten-Free Alternative: Swap Persian reshteh for gluten-free pasta like rice noodles.
  • Extra Protein: Add shredded chicken for a heartier meal.
  • Spicier Version: Stir in red pepper flakes or cayenne for added heat.

Serving Suggestions

Ash Reshteh pairs well with:

  • Persian Lavash Bread – Complements the soup’s thick consistency.
  • Pickled Vegetables (Torshi) – Adds a tangy contrast.
  • Cucumber Yogurt Dip (Mast-o-Khiar) – Balances the richness with a cooling effect.

Storage & Reheating

  • Refrigeration: Store in an airtight container for up to 4 days.
  • Freezing: Freeze for up to 2 months in a sealed container.
  • Reheating: Warm on the stovetop over low heat, adding water as needed to adjust consistency.

Nutrition Information (Per Serving)

  • Calories: 320 kcal
  • Total Fat: 18g
  • Saturated Fat: 2.5g
  • Carbohydrates: 34g
  • Fiber: 8g
  • Protein: 12g

Cost Estimation

  • Chickpeas & Beans: $2.00
  • Fresh Greens & Herbs: $6.00
  • Kashk: $3.00
  • Stock & Spices: $4.50
  • Noodles: $2.00
  • Olive Oil & Aromatics: $3.50
  • Total Cost: $21.00 ($2.10 per serving)

See Also

Did You Try This Recipe?

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