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 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!

Table Of Contents:

• Soup for every season!
• What is Ash Reshteh?
• Ingredients and substitutions
• Instructions
• Frequently asked questions
• Notes and tips
• More Persian Recipes
• Step-by-Step Recipe

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

1. 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.
2. 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.
3. 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.
4. Taste the soup and add more salt if needed.
5. 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.
6. Serve ash reshteh in a large bowl and top with kashk, mint oil, fried onion and garlic.

Frequently asked questions

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

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Step-by-Step Recipe