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 and classic Persian herb noodle soup called ash reshteh is an easy Persian soup that everyone loves. This 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!
Jump to:
Soup for every season!
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 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.
This thick soup 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 noodle soup is usually served in a large bowl and everyone will take as much as they want.
Ingredients and substitutions
This ash reshteh recipe is a quicker and much easier version of what is supposed to be a four to five hour long cooking process. Here are the ingredients you need:
- Dried ash herb mix: A combination of several herbs including cilantro and parsley. You can find this herb mix in Persian or Middle Eastern/Mediterranean shops or you can buy online (affiliate link). Instead of the dried herb mix, you can use a combination of parsley, cilantro and spinach.
- Legumes: Ash reshteh calls for lentils, chickpeas and pinto beans. Traditionally the chickpeas and beans are soaked in water overnight and then cooked with the rest of the ingredients. However, I opted for canned chickpeas and beans to save time.
- Reshteh: These are flat flour noodles and can be found either online or in Persian shops. If you don't have this kind of noodles, it's okay to use linguine or fettuccine.
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.
Instructions
- Start with sautéing 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.
- Add in the noodles and let them cook for about ten to fifteen minutes. Make sure to check the soup after ten minutes so the noodles don't get mushy.
- Taste the soup and add more salt if needed.
- To make the topping, fry sliced onions and garlic in a small pan and set aside. Heat more oil in the same pan and saute dried mint for just a minute or two.
- Serve ash reshteh in a large bowl and top with kashk, mint oil, fried onion and garlic.
Frequently asked questions
Yes. First of all, soak dried pinto beans and chickpeas in separated bowls overnight. Once you start cooking the recipe, proceed with the steps but add the beans and chickpeas with lentils after sautéing 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 for another ten to fifteen minutes. Serve with kashk and extra toppings.
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 this recipe exactly the same way that you do with dried herbs.
Yes! What I love the most about ash is that you can make it up to 2 days ahead of time and enjoy it later. To reheat ash, pour it into a pot or sauce pan and add ¼ to ⅓ cup water to thin it out. Heat over medium heat for about 15 to 20 minutes and serve with the toppings.
It's quite difficult to find a proper substitute for kashk. However, I have found that a combination of 1 cup sour cream, 2 tablespoons white vinegar and some salt is an acceptable alternative to this classic Persian ingredient.
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 ½ 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.
- 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.
More Persian Recipes
Did you make this recipe? I'd love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
Step-by-Step Recipe
Ash Reshteh (Persian Noodle Soup)
Ingredients
- 2 tbsp Canola Oil See Note #1
- 1 large Sweet Onion Diced
- ½ cup Brown Lentils
- ½ teaspoon Turmeric
- ½ tsp Salt
- 5 cup water
- 1 ½ 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 tablespoon Olive Oil divided
- 1 large Onion thinly sliced
- 4 cloves Garlic minced
- 2 tablespoon Dried Mint See Note #5
- ½ teaspoon 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 tablespoon 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
- 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 ½ 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.
- You can use olive oil, vegetable oil or ghee for this recipe.
- 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.
- You can use ½ cup dried chickpeas and ½ 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.
- You can find reshte ash online (affiliate). You can also use linguine.
- You can find dried mint at Persian/Middle Eastern shops or online (affiliate).
- You can find kashk at Persian/Middle Eastern shops or online (affiliate).
Julie
I make this on the regular!!!! I do have to make some modifications...mostly just use egg noodles and a dollop of sour cream or plain greek yogurt but it's always a winner.
Lubna
Looks comforting and soul hugging soup....will be trying this soon...thank you for sharing this wonderful recipe.
Teodora Grujic
I love Mediterranean cuisine, so I can't wait to try it. Thanks for sharing!
RIKA
I love Persian food and I know that I am going to love this noodle soup a lot. So comforting!