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    Home » Persian Recipes

    Ash Reshteh (Persian Noodle Soup)

    Published: Mar 16, 2019 · Modified: Mar 12, 2021 by Shadi HasanzadeNemati · This post may contain affiliate links .

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    • 68
    Jump to Recipe

    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.

    Ash Reshteh topped with kashk and mint is perfect for any day of the year. It's a filling Persian noodle soup that's easy to make.

    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.

    Ash Reshteh also known as Ash e Reshteh or Persian Noodle Soup is served with Kashk and seared dried mint and turmeric.

    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.
    ingredients to make ash reshteh including legumes, herbs, reshteh and kashk.

    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.

    Close up shot of kashk.

    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

    Can I use dried beans and chickpeas in this recipe?

    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.

    How can I make ash reshteh with fresh herbs?

    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. 

    Can I make this ahead of time?

    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.

    What can I use instead of kashk?

    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.

    Close up shot of ash reshteh topped with kashk and mint.

    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.
    a bowl of Persian noodle soup and a spoon.

    More Persian Recipes

    • Easy Persian Barbari Bread
    • Adasi Persian Lentil Soup Recipe
    • Persian Eggplant Soup - Ash-e Bademjan
    • Kuku Sabzi (Persian Herb Frittata)

    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)

    Shadi HasanzadeNemati
    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.
    4.79 from 47 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Main Course
    Cuisine Persian
    Servings 6 servings
    Calories 399 kcal

    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

    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 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.
    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 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. 
    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: 399kcalCarbohydrates: 46gProtein: 12gFat: 19gSaturated Fat: 4gCholesterol: 13mgSodium: 694mgPotassium: 372mgFiber: 8gSugar: 8gVitamin A: 499IUVitamin C: 7mgCalcium: 108mgIron: 2mg
    Did you make this recipe? Let us know how it was by leaving a comment and a 5-star review!
     
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    2561 shares
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    Reader Interactions

    Comments

    1. kushigalu

      September 23, 2021 at 11:41 am

      5 stars
      Love noodle soup and the flavors here sounds amazing. Making this soon for my family. Thanks for sharing

      Reply
    2. Jamie

      September 23, 2021 at 10:51 am

      5 stars
      I love how hearty and satisfying this soup is! It will definitely fill you up and keep you warm this fall. Lovely flavors.

      Reply
    3. Dannii

      September 23, 2021 at 9:49 am

      5 stars
      I am always looking for new ways to use chickpeas and this looks delicious and comforting.

      Reply
    4. Jess

      September 23, 2021 at 9:31 am

      5 stars
      I love making new foods from other cultures for my kids. This is top of my list!

      Reply
    5. Sukaina

      March 28, 2021 at 2:23 am

      5 stars
      Easy and delicious! Thank you

      Reply
    6. Jinann

      November 15, 2020 at 3:23 pm

      5 stars
      I made your recipe for Ash Reshteh this afternoon. It was fabulous! We used to get this soup at a local Persian/Mediterranean restaurant where we used to live, but we moved. Whenever we've been back, we never seem to hit it on a day when they made this soup. We've been craving this! The flavor was the flavor we remembered....and I am so glad I tried it! I made it with canned beans and all fresh herbs. I love that you've provided info for using the dried greens (I have that too) and for using dried beans. This will be a frequent soup at our house now! Thanks again for sharing!

      Reply
      • Shadi HasanzadeNemati

        January 27, 2021 at 11:43 am

        Hi Jinnan! Thank you for your kind review and sharing you experience!

        Reply
    7. Michelle

      September 07, 2020 at 5:12 pm

      5 stars
      I have made this recipe several times and it is fantastic. Especially compared to other Persian dishes, this one is simple and doesn’t require hours to make. The key is having the sabzi ash herbs which gives it that unique Persian flavour. My husband doesn’t really like kashk so for him I top it with Greek yogurt.
      خیلی خوش مزه

      Reply
    8. Lisalia

      April 23, 2020 at 9:57 pm

      5 stars
      Ohh yummy! I love chickpeas. This is the best thing that has happened to chickpeas! What a delicious soup. A new family favorite!

      Reply
    9. wilhelmina

      April 23, 2020 at 5:30 pm

      5 stars
      I love all the wonderful new flavors your blog introduces me to! This soup is no exception, so delicious!

      Reply
    10. Jessica Formicola

      February 24, 2020 at 12:46 pm

      5 stars
      We made this soup for dinner last night and it was incredible! We will definitely be making it again soon!

      Reply
      • Shadi HasanzadeNemati

        February 25, 2020 at 12:08 pm

        Thank you! Glad you liked it!

        Reply
    11. Somiya

      February 21, 2020 at 11:08 am

      5 stars
      Oh my goodness! This looks and sounds so delicious and inviting 👌 adding the ingredients to my grocery shopping.list...cant wait to make it tomorrow.

      Reply
      • Shadi HasanzadeNemati

        February 25, 2020 at 12:29 pm

        Thank you Somiya! Hope you enjoy it!

        Reply
    12. Suzy

      February 21, 2020 at 9:27 am

      5 stars
      really love the lentils, chickpeas and everything else going on in this soup! So good!

      Reply
      • Shadi HasanzadeNemati

        February 25, 2020 at 12:31 pm

        Thank you!

        Reply
    13. Elizabeth

      February 21, 2020 at 8:54 am

      5 stars
      What an incredible delicious, nutritious and hearty soup this is! I love all the different flavours and it's so pretty too!

      Reply
      • Shadi HasanzadeNemati

        February 25, 2020 at 12:40 pm

        Thank you!

        Reply
    14. Kacey Perez

      February 21, 2020 at 8:49 am

      5 stars
      Love the combination of ingredients here. It sounds amazing! I also love making soup for my family during the colder months and new recipes are always fun to try!

      Reply
      • Shadi HasanzadeNemati

        February 25, 2020 at 12:50 pm

        Hope you enjoy this!

        Reply
    15. Erika

      February 21, 2020 at 8:35 am

      5 stars
      I love noodle soups and these flavors sound really good!

      Reply
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