Ash reshteh is a hearty Persian soup made with fresh herbs, legumes, and thick wheat noodles called reshteh, usually finished with tangy kashk and garnishes of fried onion and mint. This version uses canned chickpeas and kidney beans alongside lentils, so it delivers the soup’s characteristic thick, layered texture without a long bean-soaking step. Recipes vary by region and household; the balance of herbs, noodles, and kashk is often adjusted to taste.
Ingredients
- 3 tablespoons (45 ml) neutral oil or olive oil, for the soup
- 2 large yellow onions, about 400 g total, thinly sliced and divided
- 4 garlic cloves, about 12 g, finely chopped
- 1½ teaspoons (3 g) ground turmeric
- ½ teaspoon (1 g) ground black pepper
- 1 cup (190 g) brown or green lentils, rinsed and picked over
- 10 cups (2.4 L) water or low-sodium vegetable broth
- 1 can chickpeas, 15 ounces (425 g), drained and rinsed
- 1 can kidney beans, 15 ounces (425 g), drained and rinsed
- 5 cups (120 g) chopped fresh parsley, packed lightly
- 3 cups (90 g) chopped fresh cilantro, packed lightly
- 2 cups (60 g) chopped fresh dill, packed lightly
- 4 cups (120 g) chopped fresh spinach
- 1½ cups (100 g) thinly sliced scallions, white and green parts
- 6 ounces (170 g) Persian reshteh noodles, broken into 2- to 3-inch (5- to 8-cm) lengths
- 2 teaspoons (12 g) fine salt, plus more to taste
- 5 tablespoons (75 ml) neutral oil or olive oil total for garnish, divided into 1 tablespoon (15 ml) and 4 tablespoons (60 ml)
- 2 tablespoons (4 g) dried mint
- ½ cup (120 ml) kashk, plus 2 tablespoons (30 ml) warm water to thin it if needed
- ½ cup (120 g) plain yogurt, optional, for serving if kashk is unavailable
Instructions
- Prepare the vegetables and beans, about 35 minutes. Rinse the lentils and drain the canned beans. Wash the herbs and spinach well, then dry them thoroughly so they are easy to chop. Remove tough herb stems, chop the parsley, cilantro, dill, and spinach fairly finely, and slice the scallions. Divide the sliced onions into two equal portions: one will flavor the soup, and the other will become the fried-onion topping. Chop the garlic. Breaking the noodles now, if they are long, makes them easier to stir and eat later.
- Start the onion base, 12 minutes. Heat the 3 tablespoons (45 ml) oil in a large heavy pot over medium heat. Add half of the sliced onions and cook, stirring often, until soft and golden at the edges, about 10 to 12 minutes. Avoid browning them deeply; dark onion can make the broth taste bitter. Stir in the garlic, turmeric, and black pepper and cook for 1 minute, just until fragrant.
- Simmer the lentils, 25 minutes. Add the rinsed lentils and all 10 cups (2.4 L) water or broth. Bring the pot to a boil, then reduce the heat to maintain a steady, gentle simmer. Cook for about 20 minutes, stirring once or twice, until the lentils are beginning to soften but still hold their shape. If a skin of foam appears, skim it off. Keep the pot partially covered to limit splattering while allowing steam to escape.
- Add the greens, 25 minutes. Stir in the parsley, cilantro, dill, spinach, and scallions. The greens will look bulky at first but collapse as they cook. Return the soup to a gentle simmer and cook uncovered for about 25 minutes, stirring regularly and scraping the bottom of the pot. The herbs should turn tender and the broth should become greener and more fragrant. If the soup is bubbling hard, lower the heat; vigorous boiling can break down the lentils and make the bottom catch.
- Add the beans and noodles, 10 minutes. Stir in the chickpeas, kidney beans, broken reshteh, and salt. Simmer gently for about 10 minutes, stirring frequently, until the noodles are tender but not falling apart. Noodle brands vary, so begin checking at 8 minutes and follow the package timing if it differs. The soup thickens quickly once the noodles soften. Add a splash of hot water if it is thicker than you like; it should be substantial but still easy to ladle.
- Make the toppings while the soup finishes. During the herb simmer or noodle cooking, heat 1 tablespoon (15 ml) of the garnish oil in a small skillet. Add the remaining sliced onions and cook over medium-low heat, stirring, until deeply golden and crisp at the edges, about 12 to 15 minutes. Transfer them to a plate. In the same skillet, warm the remaining 4 tablespoons (60 ml) oil over low heat, add the dried mint, and stir for about 20 to 30 seconds, just until fragrant. Take it off the heat immediately; dried mint scorches easily. Warm the kashk gently and thin it with a little warm water if it is too thick to drizzle. Do not boil it.
- Rest and serve, 8 minutes. Taste the soup and adjust the salt. Turn off the heat and let it stand, uncovered, for about 8 minutes so the noodles can settle and the broth can thicken slightly. Ladle into bowls and finish each serving with kashk, fried onion, and a small spoonful of mint oil. Serve the toppings at the table as well, so everyone can add more to taste.
Tips
Chop the herbs consistently. Fine, even pieces distribute through the soup and make each spoonful balanced. Very large pieces of spinach or herb stems can feel stringy, while herbs chopped to a paste may darken and lose their distinct texture. A sharp knife and a dry bunch of herbs make the job easier. If using a food processor, pulse in small batches and stop before the leaves become wet or crushed.
Use the noodle as a guide for thickness. Reshteh releases starch and continues absorbing broth as the soup rests. Keep a kettle of hot water nearby and add it a little at a time if the pot becomes too dense. If the soup seems loose before the noodles go in, do not rush to add flour; the lentils, noodles, and resting time naturally give it body.
Know your kashk substitute. Kashk is a salty, tangy fermented whey product commonly used in Persian cooking. It is sold in some Middle Eastern markets as a liquid or dried product; prepare dried kashk according to its package directions. If you cannot find it, plain thick yogurt gives a cool tang but is milder and creamier, not an exact match. Serve yogurt as a topping rather than boiling it into the soup, since it may separate.
Make the mint oil gently. Dried mint turns bitter if it fries for too long. Keep the oil at low heat, stir briefly, and remove the pan as soon as the mint smells aromatic. For a less rich finish, use a smaller drizzle of the oil and offer the rest on the side.
Serving Suggestions
Serve ash reshteh hot in wide bowls, with the toppings arranged so their colors and textures remain distinct. The tang of kashk, sweet-savory fried onion, and fragrant mint oil balance the mellow beans and earthy herbs. Some diners like a generous swirl of kashk throughout the bowl; others prefer to leave it on top and mix it in as they eat. Put extra kashk, onions, and mint oil on the table because the ideal amount is personal.
Warm flatbread is a useful accompaniment for scooping up the thick broth. A simple plate of radishes, fresh herbs, or sliced cucumber offers a crisp contrast without competing with the soup. Since ash reshteh is filling and contains legumes, noodles, and greens in one bowl, it can be served as a main course. For a larger meal, offer a small salad or a few pickles alongside it. If serving guests who have not tried kashk, provide it separately and explain that it is tangy and more savory than ordinary yogurt.
Variations
Persian households make ash reshteh in different ways, so the proportions of herbs, legumes, and noodles are flexible. This recipe’s canned chickpeas and kidney beans keep the cooking time manageable. If you prefer to cook dried beans, prepare them separately until tender before adding them; do not add dry chickpeas or kidney beans directly at the lentil stage because they need much longer to cook. A cup of cooked white beans can replace either canned bean, though the flavor and color will be a little gentler.
Persian reshteh noodles are the traditional choice: they are wheat noodles with a firm, flat shape. If they are difficult to find, break linguine or fettuccine into short pieces and use the package timing as a guide. The result will still be satisfying, but the noodle shape and texture will differ from reshteh. Add gluten-free noodles only near the end and cook them separately if they tend to release too much starch or become fragile.
The herb mix can also shift with availability. Tareh, a Persian herb similar to a mild garlic chive or leek, is used in some versions; scallions make a practical substitute, with a slightly sharper onion flavor. If fresh dill is unavailable, reduce or omit it rather than replacing it with a large amount of dried dill, which can dominate the soup. For a fully plant-based bowl, check that the noodles contain no egg and leave off the kashk, or use a suitable dairy-free tangy topping. These changes move away from the classic finish but preserve the soup’s herb-and-legume character.
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. The noodles absorb broth as they sit, so the chilled soup will be much thicker than it was in the pot. Stir in a little water or broth when reheating, rather than thinning the whole batch before storage.
Reheat a portion in a saucepan over medium-low heat, stirring often, until steaming hot throughout; for food-safety guidance, leftovers should reach 165°F (74°C). A microwave also works: cover the bowl loosely, heat in short intervals, and stir between intervals so it warms evenly. Add kashk and crisp toppings after reheating, not before storing. For longer storage, freeze the soup for up to 2 months, though the herbs and noodles may soften. For the best texture, freeze the soup before adding noodles, then cook fresh noodles in the thawed soup when serving. Thaw in the refrigerator and reheat promptly.
Frequently Asked Questions
What does ash reshteh mean? Ash is a broad Persian term for a thick soup, and reshteh refers to the noodles used in this version. The name describes the dish’s defining noodle rather than a single fixed recipe. Ash reshteh is associated with Iranian cooking and is often served as a substantial meal or at gatherings; specific ingredients and garnishes vary between cooks.
Can I make ash reshteh ahead? Yes. You can chop the herbs and aromatics a day ahead and refrigerate them separately, or cook the soup base through the herb-and-bean stage, cool it promptly, and refrigerate it. For the closest-to-fresh noodle texture, add and cook the reshteh shortly before serving. If the noodles are already in the soup, expect them to soften and absorb broth overnight; add hot water or broth as you reheat.
Why is my ash reshteh too thick? The lentils, noodles, and herbs all thicken the broth, and the noodles keep absorbing liquid after cooking. Stir in hot water or broth a little at a time until it reaches a spoonable consistency. Taste again after thinning, because the added liquid may make the seasoning seem milder. For a future batch, use slightly less noodle or reserve some broth to add at the end.
Can I use dried herbs instead of fresh? Fresh herbs are important to the soup’s volume, color, and flavor, so dried herbs are not a one-for-one substitute. Dried parsley and dill have a more concentrated, less fresh flavor and will not provide the same texture. If fresh herbs are limited, use the largest amount of fresh parsley and spinach you can find, then add only small amounts of dried herbs to supplement. The finished soup will be different from a version made with the full fresh-herb mixture.
Is ash reshteh vegetarian? It can be. This recipe uses water or vegetable broth and contains no meat, but check the broth and noodle labels if you are cooking for someone who avoids particular animal products. Traditional kashk is dairy, so omit it for a dairy-free serving or offer a plant-based alternative. The fried onion and mint toppings can be made with olive oil or another suitable oil.
What should I do if I cannot find kashk? Serve plain yogurt on the side, preferably thick, unsweetened yogurt. It brings a cool acidity but is less salty and has a softer flavor than kashk, so season the soup carefully and let diners add the yogurt to individual bowls. A squeeze of lemon can add brightness, but it does not reproduce kashk’s fermented, savory character.
Related
- Jeweled Persian Rice Pilaf with Saffron and Fruit
- Persian Rice with Raisins: Saffron, Butter, and Tahdig
- Persian Rice with a Golden Crust: Make Tahdig at Home
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).