If you're craving a dish that warms your soul and delights your senses, look no further than this Ash Reshteh (Persian Noodle and Herb Soup) Recipe. This traditional Persian soup is a vibrant medley of fresh herbs, tender legumes, and noodles simmered in a fragrant broth, offering a satisfying blend of flavors and textures that capture the heart of Persian home cooking. Whether you’re new to Persian cuisine or a seasoned fan, this recipe brings comfort and a touch of elegance to your table in every spoonful.
Ingredients You'll Need
The beauty of this Ash Reshteh lies in its simple yet essential ingredients. Each item brings its own magic to the dish—from the earthy legumes that add heartiness, to the bright fresh herbs that infuse the soup with color and freshness, every component works together beautifully.
- 1 large onion: Adds natural sweetness and depth when sautéed to golden perfection.
- 4 large garlic cloves: Brings robust aroma and warming undertones to the soup base.
- 1 ½ tablespoons dried mint: Offers a subtle herby fragrance that is signature to Persian cooking.
- 1 teaspoon turmeric powder: Gives a warm, earthy color and an inviting aroma.
- ½ cup dried chickpeas (soaked overnight) or 1 cup canned: Provides creamy texture and protein richness.
- ½ cup dried kidney beans (soaked overnight) or 1 cup canned: Adds a hearty bite and complements the chickpeas.
- 1 cup dried green lentils: Softens perfectly to thicken the soup while boosting fiber content.
- 1 bunch fresh parsley (~2oz / 60g): Imparts vibrant green color and fresh herbal flavor.
- 1 bunch fresh cilantro/coriander (~2oz / 60g): Brightens the dish with its citrusy, slightly peppery notes.
- 12oz fresh spinach: Adds earthiness and a silky texture when wilted into the broth.
- 4 green onions/scallions: Contribute mild oniony sweetness and crunch.
- 4oz reshteh noodles (or udon/linguine): The noodle star of the dish, soaking up flavors and tying everything together.
- ½ cup liquid kashk mixture (or ¾ cup sour cream/thick Greek yogurt): Delivers that iconic creamy tang that makes this soup irresistible.
- 4 cups vegetable broth (low sodium preferred): Forms the savory base that carries all flavors beautifully.
- 2 tablespoons extra virgin olive oil: Adds richness and helps toast the aromatics perfectly.
- ½ lemon: Just a squeeze for brightness that livens the entire soup.
- Salt and black pepper to taste: Essential seasoning that balances and enhances every bite.
- Fried crispy onions, fried dried mint, extra dollop of kashk/sour cream/yogurt (optional): To crown the final dish with crunch, aroma, and creamy indulgence.
How to Make Ash Reshteh (Persian Noodle and Herb Soup) Recipe
Step 1: Build Your Flavor Base
Start by gently sautéing diced onion in one tablespoon of olive oil over low heat until it turns a beautiful golden brown—this slow caramelization unlocks sweet and rich flavors. Then, add the diced garlic, turmeric, dried mint, and the second tablespoon of olive oil. Let these fragrant delights mingle for 3-5 minutes until your kitchen fills with the irresistible aroma that signals the essence of Persian cuisine.
Step 2: Bring in the Broth and Beans
Pour in your vegetable broth along with 4 cups of water, and season well with salt and pepper. As the liquid comes to a boil over medium heat, add the soaked dried chickpeas and kidney beans. This is where the heartiness begins—the beans will simmer slowly for 30 minutes under a lid, softening and enriching the soup base.
Step 3: Add Lentils and Continue Simmering
After the beans have had their time to soak in the flavors, reduce the heat to low and add the dried lentils. Cover and let everything simmer for another 15 minutes. This step allows the lentils to soften and help thicken the soup, building towards that perfect texture.
Step 4: Prepare and Add Fresh Herbs
While the broth bubbles away, prep your fresh herbs. Remove any unwanted coarse stems and finely chop the parsley, cilantro, green onions, and spinach leaves. Toss all these vibrant greens into the soup and let them simmer for 30 to 40 minutes until tender and wilted. If you skipped soaking and opted for canned chickpeas and kidney beans, add them now so they can warm through with the herbs.
Step 5: Cook the Noodles
Break the reshteh noodles into three pieces and add them to your simmering soup. Cook according to package instructions until the noodles are fully tender—not just al dente—so they perfectly meld into the broth. If your soup thickens too much here, feel free to add 1-2 cups of water to achieve the ideal consistency. Taste as you go, ensuring that legumes are tender and seasoning is spot on.
Step 6: Finish with Kashk and Lemon
Lastly, stir in the kashk, sour cream, or Greek yogurt until the broth becomes creamy and luscious. A generous squeeze of lemon juice lifts the flavors, adding a gentle brightness that balances the richness beautifully. Allow the soup to cook for a few more minutes, then it’s ready to serve.
How to Serve Ash Reshteh (Persian Noodle and Herb Soup) Recipe
Garnishes
The topping truly takes Ash Reshteh to another level. Fried crispy onions add irresistible crunch, while extra fried dried mint oil brings a punch of herbal aroma. A dollop of kashk, sour cream, or thick yogurt on top adds creaminess and tang that make every bite feel like a comforting hug.
Side Dishes
Serve this soup alongside warm, crusty bread to soak up every drop of the flavorful broth. You can also pair it with a light cucumber and tomato salad dressed with lemon and olive oil to complement the herb-forward richness in a refreshing way.
Creative Ways to Present
For a festive touch, serve Ash Reshteh in deep bowls with a swirl of yogurt and a sprinkle of crispy onions and mint. You can also scatter toasted walnuts or a dash of sumac on top for an unexpected pop of texture and flavor that guests will adore.
Make Ahead and Storage
Storing Leftovers
This soup keeps very well in the refrigerator for up to 3-4 days. Store it in an airtight container to preserve its freshness. As the noodles soak in more liquid over time, the soup thickens—just stir in a little water or broth when reheating to loosen the texture.
Freezing
Ash Reshteh freezes nicely, making it a convenient make-ahead meal. Transfer cooled soup into freezer-safe containers, leaving some space for expansion. Keep in mind that fresh noodles may soften after freezing, but the flavors remain delicious once reheated.
Reheating
Rewarm gently on the stove over low to medium heat, stirring occasionally to prevent sticking. If the soup has thickened too much, add a splash of water or broth to restore the perfect consistency. Avoid boiling vigorously to keep the texture smooth and the flavors balanced.
FAQs
Can I use other types of noodles instead of reshteh?
Absolutely! If you can’t find reshteh noodles, udon or linguine work well as substitutes. Just be sure to break them into smaller pieces and cook until fully tender for the best texture in your Ash Reshteh.
What is kashk and can I substitute it?
Kashk is a fermented dairy product with tangy, creamy characteristics, central to Persian cooking. If unavailable, thick Greek yogurt or sour cream make excellent alternatives that replicate its luscious texture and brightness.
Is Ash Reshteh vegetarian or vegan?
This recipe is vegetarian when made with vegetable broth and dairy substitutes. To make it vegan, use plant-based yogurt or simply omit the kashk, replacing it with a vegan sour cream or a splash of lemon juice for acidity.
How long does it take to prepare and cook this soup?
The entire process takes about 1 hour and 45 minutes, including soaking the beans overnight if using dried ones. Active cooking time is manageable and well worth the effort for the rewarding flavors.
Can I prepare Ash Reshteh in advance for a gathering?
Definitely! In fact, the soup often tastes even better the next day after flavors meld. Prepare it ahead, store properly, and gently reheat before serving to delight your guests with this authentic Persian classic.
Final Thoughts
Trust me, once you’ve experienced the comforting, herby goodness of this Ash Reshteh (Persian Noodle and Herb Soup) Recipe, it’s going to become a beloved staple in your meal rotation. The blend of fresh herbs, tender legumes, and creamy richness creates a bowl that feels like a warm hug from an old friend. So roll up your sleeves, gather your ingredients, and dive into the joyful process of making this classic Persian delight—you won’t regret it!
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Ash Reshteh (Persian Noodle and Herb Soup) Recipe
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Ash Reshteh is a hearty and traditional Persian noodle and herb soup featuring a flavorful blend of herbs, legumes, reshteh noodles, and a tangy kashk topping. This comforting dish combines the earthiness of chickpeas, kidney beans, and lentils with fresh parsley, cilantro, spinach, and a fragrant broth seasoned with turmeric and dried mint. Finished with creamy kashk and garnished with crispy fried onions and fried mint, it is a vibrant and nourishing soup perfect for any occasion.
Ingredients
Vegetables and Herbs
- 1 large onion, diced
- 4 large garlic cloves, diced
- 1 bunch (~2 oz / 60 g) fresh parsley
- 1 bunch (~2 oz / 60 g) fresh cilantro/coriander
- 12 oz / 340 g fresh spinach
- 4 green onions/scallions
Legumes and Noodles
- 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
- 4 oz / 120 g reshteh noodles (or dried udon noodles / linguine)
Spices and Flavorings
- 1 ½ tablespoons dried mint
- 1 teaspoon turmeric powder
- ½ lemon (for juice)
- Salt and black pepper to taste
Liquids and Oils
- 4 cups vegetable broth (preferably low sodium)
- 4 cups water
- 2 tablespoons extra virgin olive oil
- ½ cup liquid kashk mixture (or ¾ cup sour cream or thick Greek yogurt)
For Garnish (Optional)
- Fried crispy onions
- Fried dried mint
- Extra dollop of kashk, sour cream, or thick yogurt
Instructions
- Sauté Onions and Spices: 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 second tablespoon of olive oil. Continue to sauté for 3-5 minutes until fragrant and aromatic.
- Add Broth and Legumes: Pour in the vegetable broth and 4 cups of water. Season with salt and black pepper. Bring the mixture to a boil over medium heat. If using dried chickpeas and kidney beans soaked overnight, add them now. Cover with a lid and let simmer slowly for 30 minutes.
- Add Lentils: After 30 minutes, reduce heat to low and add the dried lentils. Cover and simmer for an additional 15 minutes.
- Prepare Fresh Herbs: While the broth simmers, finely chop the parsley, cilantro, green onions, and spinach, removing any coarse stems. Roughly chop the leaves to prepare for the soup.
- Add Fresh Herbs and Spinach: Stir the chopped herbs and spinach into the pot. Cover and simmer for 30-40 minutes until the greens are softened and fully cooked. If using canned chickpeas and kidney beans instead of dried, add them at this stage.
- Cook Noodles: Break the reshteh noodles into three even pieces and add them to the simmering broth. Cook according to the package instructions, ensuring the noodles are tender and fully cooked (not al dente). If the broth becomes too thick, add 1-2 cups of water as needed. Taste and adjust seasoning if necessary.
- Add Kashk and Lemon: Stir in the liquid kashk (or sour cream/Greek yogurt) until the broth becomes creamy. Squeeze the juice of half a lemon into the soup and cook for a few more minutes allowing flavors to meld.
- Serve and Garnish: Ladle the Ash Reshteh into bowls and garnish with optional fried crispy onions, fried dried mint, and extra dollop of kashk or creamy topping. Serve warm and enjoy this comforting Persian noodle soup.
Notes
- If using canned chickpeas and kidney beans, rinse and drain before adding them to the soup.
- Liquid kashk is a fermented whey product that adds a tangy creaminess; if unavailable, substitute with sour cream or thick Greek yogurt.
- Adjust the thickness of the soup broth by adding additional water if it becomes too dense during cooking.
- Rethink the use of dried mint by frying it briefly in oil before adding to enhance its flavor and aroma.
- Cooking times may vary slightly depending on the noodle brand and bean variety; ensure beans are cooked through and tender before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Persian
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