Ash Reshteh (Persian Noodle Soup)

Ash reshteh is a popular Iranian soup that’s simple, easy and very flavorful. This vegetarian Persian soup is made with herbs, legumes and caramelized onion, perfect for any day of the year.

Persian food offers so many delicious dishes that you can try. Some of our favorites are Persian eggplant soup, one pot tomato rice and, of course, kotlet (Persian meat patties). This delicious Persian herb noodle soup called ash reshteh is an easy Persian soup that everyone loves. 

I’m a “soup for all seasons” type of a person. What about you?

Growing up, soup was a staple at our home and we would make different types of soup every week. If we wanted something quick, a soup like turmeric red lentil soup would be perfect and if we wanted to go for a hearty soup, we would cook our beloved Persian lentil soup or Turkish Yogurt Soup. And, if one of us was sick, the comfort chicken soup would be the way to go.

But no matter what day of the year it was, if my maman made ash reshteh, we would all be giddy because this is everyone’s favorite soup! A combination of herbs, legumes, and Persian soup noodles called reshteh, topped with yogurt whey (kashk) and mint oil would make the perfect lunch for our family.

What is Ash Reshteh?

Ash reshteh, also known as ashe reshteh, is a delicious Iranian thick soup made of onion, chickpeas, pinto beans, lentils, herbs and noodles that is served with kashk (yogurt whey) and piles of fried onion and a drizzle of mint oil. You can find it in restaurants in the US and, in Iran, it’s sold at shops that sell different types of ash. How cool is that? We have shops that only sell soup and they’re among my favorites, especially the ones that have creamy, delicious ash reshteh. Like ghormeh sabzi (Persian herb stew) and Khoresh Karafs (Persian celery stew), ash reshteh is also made mainly with herbs such as spinach, parsley and cilantro. 

Ash reshteh is also commonly cooked on the thirteenth day of the new year called Sizdeh Be Dar. It’s best when it’s shared with many others. Don’t ask me why, it just feels right when ash reshteh is eaten with more than five people. Trust me, some foods are better when served to a large crowd. This Persian noodle soup is usually served in a large bowl and everyone will take as much as they want.

So many stories have been told among us when we had this soup; so many memories where made when we slurped the noodles. Now it’s time to share this ash reshteh recipe with you.

This is a quick and super easy ash reshteh recipe!

This ash reshteh recipe, which you see here, is a quicker and much easier version of what is supposed to be a four to five hour long cooking process. First of all, I make this Iranian noodle soup using dried ash herb mix which you can find in Persian or Middle Eastern/Mediterranean shops or you can buy online (affiliate link).

Traditionally, this dish is made with chickpeas and pinto beans that are soaked in water overnight and then cooked with ash but I use canned beans and chickpeas to reduce the preparation and cooking time. Check the recipe notes to see how to make ash reshteh with fresh herbs and/or dried beans.

Next to the onions we have Persian soup noodles called reshteh. These are flat flour noodles and can be found either online (affiliate) or in Persian shops. If you don’t have this kind of noodles, it’s totally okay to use linguine or fettuccine.

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I have also used dried kashk. Check out my post on kashke badmjan to read about kashk and how to use it. Basically, you place the dried kashk in a bowl, cover it with hot water, let it sit for ten to fifteen minutes and then stir it. You can also buy liquid kashk from middle eastern stores or online (affiliate link).

How to make ash reshteh with dried herbs?

Start with sauteing chopped onion until golden brown. Then add in the lentils, turmeric, salt and water. Bring it to simmer and cook for about fifteen minutes. Add in the herbs and cook for another thirty minutes. Once the herbs and lentils are cooked, add in pinto beans and chickpeas. Stir well over medium heat and add in the noodles. At this point, let the noodles cook for about ten to fifteen minutes and, voila, the soup is ready! Make sure to check the soup after ten minutes so the noodles don’t get mushy.

You can either simply top the soup with some kashk and call it a day or you can go full Persian, make some mint oil, caramelized onion and garlic, and top ash reshteh with all kind of goodness. However you do it, this Persian herb noodle soup is going to be your new favorite soup recipe!

What about making it with dried beans?

It’s super easy, but more time consuming. First of all, soak dried pinto beans and chickpeas in separated bowls overnight. Once you start making ash reshteh, proceed with the steps but add the beans and chickpeas with lentil after sauteing the onion. Let the legumes cook completely, then add in the herbs, cook for another thirty minutes and once they’re cooked, add in the noodles and cook ten to fifteen minutes longer. Serve with kashk and extra toppings.

Can I make this recipe using fresh herbs?

Why yes you can! The main herbs used in ash reshteh are spinach, parsley and cilantro but if you have other herbs such as leek or green onions (the green part) add them too. You’ll need one cup of each: spinach, parsley and cilantro, all chopped very well and thick stems removes. I always chop the thinner stems as they are full of flavor. Use them in ash reshteh recipe exactly the same way that you do with dried herbs. 

Notes and tips

• I use water for this recipe as the herbs, legumes and yogurt whey have a lot of flavors. I don’t recommend using chicken, beef or vegetable stock for this recipe.
• The amount of water you use for this recipe varies. Start with four to five cups and only add 1/2 cup water at a time if you feel that the soup is too thick. Note that this is a thick soup and the consistency should be as of chili.
• If you don’t have kashk (yogurt whey) use sour cream or Greek yogurt instead.
• For this ash reshteh recipe, brown or green lentils are the recommended to use as red lentils will be too soft and will lose their shape.
• If reshteh ash (Persian noodle) is not available, use linguine pasta instead.

Ash reshteh is a recipe for all the herbs you have left in the fridge and don’t know what to do with. It’s full of nutrients and amazing flavors. It’s a family recipe that will find its way into your heart with just one spoonful of happiness!

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Ash Reshteh (Persian Noodle Soup)

Ash Reshteh is a popular Iranian soup that's simple, easy and very flavorful. This vegetarian Persian soup is made with herbs, legumes and caramelized onion, perfect for any day of the year.

Course Main Course

Cuisine Persian

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 6 servings

Calories 399kcal

Author Shadi HasanzadeNemati

Ingredients

• 2 tbsp Canola Oil See Note #1
• 1 large Sweet Onion Diced
• 1/2 cup Brown Lentils
• 1/2 tsp Turmeric
• 1/2 tsp Salt
• 5 cup water
• 1 1/2 cup Ash Dried Herb Mix See Note #2
• 1 can Chickpeas 15 oz See Note #3
• 1 can Pinto Beans 15 oz See Note #3
• 8 ounce Persian Flat Noodles (Reshteh Ash) See Note #4

Topping:

• 4 tbsp Olive Oil divided
• 1 large Onion thinly sliced
• 4 cloves Garlic minced
• 2 tbsp Dried Mint See Note #5
• 1/2 tsp Turmeric
• 1 cup Liquid Kashk (Yogurt Whey) See Note #6

Instructions

• Heat oil in a large pot over medium heat. Saute onion until golden brown. 
• Add in lentils and turmeric, salt and water, bring to boil and simmer over medium heat for about fifteen minutes, covered. 
• Add in the herbs (fresh or dried) and cover with the lid. Cook for another thirty minutes. 
• Once the lentils and herbs are cooked, add in beans and chickpeas. Stir and cook over medium heat for five to ten minutes. 
• Add in Persian flat noodles (Reshteh Ash) and stir. Cook for ten to fifteen minutes. Serve with kashk (yogurt whey) and toppings. 

Topping:

• Heat 2 tbsp olive oil over medium heat and fry the sliced onion and garlic until brown and caramelized. 
• In another pan, heat the remaining olive oil, saute turmeric and mint for 10 seconds. 
• Top Ash Reshteh with caramelized onion and garlic, mint and kashk (yogurt whey). Serve with more kashk if needed. 

Notes

1. I use water for this recipe as the herbs, legumes and yogurt whey have a lot of flavors. I don't recommend using chicken, beef or vegetable stock for this recipe.
2. The amount of water you use for this recipe varies. Start with four to five cups and only add 1/2 cup water at a time if you feel that the soup is too thick. Note that this is a thick soup and the consistency should be as of chili.
3. If you don't have kashk (yogurt whey), use sour cream or Greek yogurt instead.
4. For this ash reshteh recipe, brown or green lentils are the recommended to use as red lentils will be too soft and will lose their shape.
5. If reshteh ash (Persian noodle) is not available, use linguine pasta instead.
6. You can use olive oil, vegetable oil or ghee for this recipe. 
7. You can find ash dried herb mix at Persian/Middle Eastern shops or online (Affiliate). You can also use one cup chopped fresh spinach, one cup chopped parsley and one cup chopped fresh cilantro. Use them in the recipe just like the dried herbs. 
8. You can use 1/2 cup dried chickpeas and 1/2 cup dried pinto beans. Soak them in water for eight hours and add them to the sauteed onion with the lentils. Add water and proceed with the recipe. 
9. You can find reshte ash online (affiliate). You can also use linguine. 
10. You can find dried mint at Persian/Middle Eastern shops or online (affiliate). 
11. You can find kashk at Persian/Middle Eastern shops or online (affiliate). 

Nutrition

Calories: 399kcal | Carbohydrates: 46g | Protein: 12g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 694mg | Potassium: 372mg | Fiber: 8g | Sugar: 8g | Vitamin A: 499IU | Vitamin C: 7mg | Calcium: 108mg | Iron: 2mg

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