Iranian Soup Recipes: A Guide to Ash Reshteh

Ash reshteh is a hearty Iranian soup made with herbs, legumes, and ribbon-shaped noodles, usually finished with tangy kashk and crisp fried onions. It is filling enough to serve as a main course, and its thick, savory broth makes a generous bowl feel especially satisfying. Families and regions vary the herb mix and toppings, so this version offers a practical, well-balanced approach rather than claiming to be the only way to make it.

Ingredients

3 tablespoons (45 ml) neutral oil or olive oil, divided
3 large yellow onions (about 450 g), thinly sliced
4 garlic cloves (about 20 g), finely chopped
1 teaspoon (2 g) ground turmeric
¾ cup (150 g) dried yellow split peas, rinsed and picked over
¾ cup (145 g) brown or green lentils, rinsed and picked over
10 cups (2.4 L) water or low-sodium vegetable broth, plus up to 2 cups (480 ml) hot water as needed
1 can (15 ounces / 425 g) chickpeas, drained and rinsed (about 240 g drained)
1 can (15 ounces / 425 g) red kidney beans, drained and rinsed (about 240 g drained)
3 cups (90 g) finely chopped flat-leaf parsley
2 cups (60 g) finely chopped cilantro
1½ cups (45 g) finely chopped fresh dill
8 ounces (225 g) baby spinach, roughly chopped
5 ounces (140 g) reshteh noodles, or broken linguine or fettuccine
1 teaspoon (6 g) fine salt to start, plus more to taste
½ teaspoon (1 g) freshly ground black pepper
½ cup (120 ml) kashk, divided, plus extra for serving
2 teaspoons (2 g) dried mint
2 tablespoons (30 ml) hot water, for the mint garnish

Instructions

Prepare the ingredients. Rinse the split peas and lentils separately, drain the canned beans, and chop the herbs and spinach. Slice the onions thinly and chop the garlic. Keep the kashk and dried mint aside for finishing. Having everything ready before cooking makes it easier to stir this thick soup as it cooks.
Brown the onions. Heat 2 tablespoons (30 ml) of the oil in a large, heavy-bottomed pot over medium heat. Add the sliced onions and cook for 12 to 15 minutes, stirring often, until deeply golden and tender. Lift about one-third of the onions onto a plate to use as a garnish. Add the garlic and turmeric to the pot and stir for 30 seconds, just until fragrant; do not let the garlic burn.
Simmer the split peas and lentils. Add the rinsed split peas, lentils, and 10 cups (2.4 L) water or broth. Bring the pot to a boil, then lower the heat to maintain a steady, gentle simmer. Partially cover and cook for 40 to 45 minutes, stirring every 8 to 10 minutes and scraping the bottom of the pot. The legumes should be tender but still hold some shape. If the soup gets very thick before they soften, add hot water in ½-cup (120 ml) increments.
Add the beans and greens. Stir in the chickpeas, kidney beans, parsley, cilantro, dill, spinach, salt, and pepper. Simmer uncovered for 15 minutes, stirring frequently. The herbs will soften and darken, and the greens will become part of the broth. Keep the heat gentle: a hard boil can catch the legumes on the bottom and make the soup splatter.
Cook the noodles. Break reshteh or substitute pasta into manageable lengths if needed, then stir it into the pot. Simmer for 8 to 10 minutes, or until the noodles are tender but not mushy. Stir regularly, especially during the last few minutes, because the starch released by the noodles makes the soup thick. Add some of the reserved hot water if it becomes thicker than you like.
Finish the soup and make the mint oil. Stir in ¼ cup (60 ml) kashk and simmer gently for 5 minutes; avoid a vigorous boil. Taste and adjust the salt, remembering that kashk can be salty. In a small pan, warm the remaining 1 tablespoon (15 ml) oil over low heat, add the dried mint, and stir for about 20 seconds. Take it off the heat and mix in the 2 tablespoons (30 ml) hot water. Do not fry the mint until it turns dark, which can make it bitter.
Serve. Ladle the ash into bowls and finish with the reserved golden onions, a little mint mixture, and a drizzle or spoonful of the remaining kashk. Offer extra hot water at the table for anyone who prefers a looser bowl.

Tips

Keep the pot from catching. This soup gets dense as the legumes and noodles release starch. Use a heavy pot, keep it at a gentle simmer, and scrape the bottom regularly with a wooden spoon. Add hot water gradually rather than waiting until the soup is too thick to stir.
Check split peas as they cook. Different packages and ages of dried peas can take different amounts of time to soften. If they are still chalky after 45 minutes, give them more time before adding the herbs and noodles; those ingredients are best added only after the legumes are nearly tender.
Balance the salt at the end. Broth, canned beans, and kashk may all bring salt. Starting with a modest amount and tasting after the kashk is stirred in helps avoid an overly salty soup. If using salted broth, begin with less salt than listed.
Use the right substitute for kashk. Kashk is a traditional fermented whey product with a distinctive tang and savory depth. If it is unavailable, use plain Greek yogurt thinned with a little water for a fresh, creamy topping; it will taste milder and less savory. Keep yogurt out of the simmering pot and dollop it on each bowl instead.

Serving Suggestions

Ash reshteh is substantial, so serve it as a main dish in wide bowls. Put the toppings on the table separately: the fried onions add sweetness and crunch, the mint oil brings a fragrant, slightly earthy note, and kashk contributes a salty tang. Diners can adjust the balance to their taste. A small plate of fresh herbs, radishes, or scallions makes a crisp contrast to the soft noodles and legumes.

Warm flatbread is useful for scooping up the thick broth, though the soup is filling without it. If you are serving a larger meal, pair modest bowls with a simple salad dressed with lemon and oil rather than another rich dish. Keep the soup warm over very low heat while people serve themselves, stirring occasionally and adding a splash of hot water if it tightens. Set out a spoon for the toppings so the kashk and mint oil can be portioned neatly.

Variations

Herb proportions vary between cooks. Parsley, cilantro, dill, and spinach create a balanced green base here, but chopped leeks, scallions, or chives can stand in for some of the spinach or herbs. Leeks bring a gentle onion flavor, while extra dill makes the soup more aromatic. Keep the overall amount of greens similar so the liquid-to-ingredient balance stays manageable. If using sturdy greens, chop them finely so they soften evenly.

Reshteh is the traditional noodle for this soup and is sold in some Persian or Middle Eastern grocery stores. Broken linguine or fettuccine is a convenient substitute; it gives a similar broad, ribbon-like bite, though the flavor and texture will not be exactly the same. Add pasta near the end as directed, and check the package timing because some substitutes cook faster than reshteh. For a gluten-free bowl, leave out the noodles and add a little extra cooked lentil or bean, or use a sturdy gluten-free pasta and monitor it closely.

For a vegan version, use water or vegetable broth and omit the kashk, replacing it at the table with unsweetened plant-based yogurt or a small squeeze of lemon. The result will lose kashk’s particular fermented savoriness, so season carefully and offer extra herbs and fried onions. You can also vary the legumes: cooked navy beans can replace the kidney beans, while canned beans make the timing reliable. Avoid adding extra dried legumes without adjusting the liquid and simmer time.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, airtight containers. Ash reshteh keeps for 3 to 4 days in the refrigerator. It thickens considerably as the noodles absorb broth, so store any extra kashk, fried onions, and mint topping separately when possible; this keeps the toppings fresher and lets each serving be finished just before eating.

Reheat only the portion you plan to serve in a saucepan over medium-low heat, stirring often and adding water or broth a little at a time until the soup loosens. Heat leftovers to 165°F (74°C), checking with a food thermometer; this is the USDA FSIS safe reheating temperature. Avoid repeatedly cooling and reheating the whole pot. You can freeze the soup for about 2 to 3 months, although the noodles may become softer after thawing. For better texture, freeze a portion before adding noodles and cook fresh noodles when reheating.

Frequently Asked Questions

What does ash reshteh mean?
Ash refers to a family of thick Iranian soups, while reshteh refers to the noodles used in this version. The name describes the character of the dish: a substantial soup built around herbs, legumes, and noodles rather than a thin broth.

Can I make ash reshteh without kashk?
Yes. The soup will still be flavorful from the herbs, onions, legumes, and mint, but it will lack kashk’s distinctive tangy, savory taste. Serve plain Greek yogurt or a plant-based yogurt at the table as a milder substitute, or use a little lemon for brightness. Add either to individual bowls rather than boiling it in the pot.

Why is my soup too thick?
The legumes, greens, and noodles all absorb liquid, especially as the soup stands. Stir in hot water or broth a little at a time until it reaches the consistency you want. It should be hearty, but still loose enough to ladle. Check the seasoning again after thinning, since extra liquid can dilute the salt.

Can I cook the soup ahead of time?
Yes. You can make it a day ahead and refrigerate it, but expect it to thicken overnight. Reheat gently with added water or broth, and keep the fried onions, mint oil, and kashk for finishing separate. If you want the noodles to retain more bite, cook them separately and add them to bowls just before serving.

Do I need to soak the split peas or lentils?
No soaking is needed for this recipe. Rinse and pick through them, then simmer until tender. The split peas can take longer than the lentils, so check their texture before adding the herbs. If your split peas are unusually old or remain firm, continue cooking them with extra water rather than shortening that stage.

What can I use instead of reshteh noodles?
Broken linguine or fettuccine works well because its broad shape suits the thick soup. Add it near the end and use the package directions as a guide, checking frequently so it does not turn mushy. Other pasta shapes can be used, but small shapes may disappear into the legumes and change the texture of each spoonful.

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