If you have been craving a hearty, comforting bowl of soup that bursts with fresh herbs, tender noodles, and a rich tapestry of flavors, then you are in for a treat with this Ash Reshteh (Persian Noodle and Herb Soup) Recipe. This beloved Persian classic combines simple ingredients like fresh greens, legumes, and aromatic spices to create a dish that warms your soul and satisfies your appetite. Whether you are new to Persian cooking or a seasoned enthusiast, this recipe will feel like a cozy hug on a chilly day, bringing vibrant wellness straight to your table.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward and wholesome ingredients. Each item adds a unique texture or burst of flavor that makes Ash Reshteh so special — from the earthiness of lentils and beans to the bright freshness of herbs and the delightful chewiness of noodles.
- 1 large onion – diced to create a sweet, caramelized base for the soup.
- 4 large garlic cloves – diced for that punch of fragrant, savory depth.
- 1 ½ tablespoons dried mint – adds an unmistakable warm, herbal aroma that is signature to Ash Reshteh.
- 1 teaspoon turmeric powder – brings color and an earthy undertone to the broth.
- ½ cup dried chickpeas (soaked overnight) or 1 cup canned chickpeas – for a creamy, nutty texture that pairs wonderfully with the herbs.
- ½ cup dried kidney beans (soaked overnight) or 1 cup canned kidney beans – adds a bit of heartiness and richness to the soup.
- 1 cup dried green lentils – quick cooking and full of protein, they thicken and enhance the soup’s body.
- 1 bunch fresh parsley (~2oz / 60g) – finely chopped for freshness and a touch of bitterness.
- 1 bunch fresh cilantro/coriander (~2oz / 60g) – brings a bright, citrusy note that enlivens the overall flavor.
- 12oz fresh spinach – adds a gentle earthiness and vibrant green color.
- 4 green onions/scallions – chopped to build layers of onion flavor without overpowering.
- 4oz reshteh noodles (or substitute with dried udon or linguine) – these noodles soak up the broth and add a chewy, satisfying bite.
- ½ cup liquid kashk mixture (or ¾ cup sour cream or thick Greek yogurt) – provides a luscious, tangy creaminess that ties everything together.
- 4 cups vegetable broth (low sodium preferred) – to build a flavorful, savory soup base.
- 2 tablespoons extra virgin olive oil – for sautéing and bringing richness to the dish.
- ½ lemon – freshly squeezed for a bright finishing touch.
- Salt and black pepper – to taste, balancing and enhancing all the flavors.
- Optional garnishes: fried crispy onions, fried dried mint, extra dollop of kashk or sour cream/thick yogurt – for added flavor and textural contrast.
How to Make Ash Reshteh (Persian Noodle and Herb Soup) Recipe
Step 1: Building the Flavor Base
Begin by warming a large pot over low heat and gently sauté the diced onion in 1 tablespoon of olive oil. The goal here is to coax out the natural sweetness, letting the onion turn lightly golden without browning too much. Then add the diced garlic, turmeric powder, dried mint, and your second tablespoon of olive oil. As you sauté these together for 3 to 5 minutes, your kitchen fills with the aromas that make Ash Reshteh so irresistibly inviting.
Step 2: Simmering the Beans
Add the vegetable broth along with 4 cups of water to your pot, seasoning with salt and pepper. Bring everything to a gentle boil over medium heat. If you’re using dried chickpeas and kidney beans, now is the moment to add them and let them simmer on low with the lid on for a solid 30 minutes so they become tender and soak in all those lovely spices.
Step 3: Adding Lentils
After the beans have had a good soak, reduce the heat to low and stir in the dried green lentils. These cook a bit faster, so a 15-minute simmer with the lid on is perfect. During this stage, the soup begins to thicken and deepen as the legumes release their richness into the broth.
Step 4: Fresh Herbs Preparation
While your soup simmers, take the time to prep your fresh herbs. Trim away any coarse stems but keep the tender stems intact. Finely chop the parsley, cilantro, green onions, and spinach leaves — these greens will introduce vibrant freshness and that indispensable herbaceous character that defines Ash Reshteh.
Step 5: Simmering Greens and Beans
Add your chopped fresh herbs and spinach to the pot. If you opted for canned chickpeas and kidney beans, add them now. Let everything simmer on low for 30 to 40 minutes with the lid on. The greens will wilt tenderly, bathing in the broth’s warmth and infusing it with a remarkable earthy vitality.
Step 6: Cooking the Noodles
Break your noodles into three even pieces before gently adding them to the simmering broth. Cook fully according to the package instructions—avoid leaving them al dente because you want the noodles to soak up all that goodness and reach perfect tenderness. If the soup thickens too much during cooking, feel free to add a cup or two of water to maintain your desired consistency. Taste to adjust salt and seasoning as needed.
Step 7: Creamy Finishing Touch
Stir in your kashk mixture, or sour cream/Greek yogurt if using, until the broth becomes luxuriously creamy. Add the juice of half a lemon to brighten the flavors, and let the soup cook for a few more minutes just to meld everything. Now your Ash Reshteh is ready to serve as a soul-soothing bowl of Persian comfort food!
How to Serve Ash Reshteh (Persian Noodle and Herb Soup) Recipe
Garnishes
The magic of Ash Reshteh continues with beautiful garnishes. A sprinkle of crispy fried onions and a drizzle of fried dried mint oil add texture and burst of flavor. Top it off with an extra dollop of kashk, sour cream, or thick yogurt to elevate each spoonful with creamy tanginess that complements the herby broth beautifully.
Side Dishes
This soup stands wonderfully on its own, but you can elevate the meal with some traditional flatbread, such as lavash or sangak, perfect for dipping and scooping. A crisp side salad with fresh cucumbers, tomatoes, and a lemony dressing balances the heartiness of the soup with refreshing brightness.
Creative Ways to Present
For a charming presentation, serve Ash Reshteh in rustic bowls layered with colorful garnishes. Arrange herbs and greens artistically on top and allow guests to add their preferred amount of crispy onions or kashk. You might even turn it into a shared meal by serving it family-style in a large beautiful pot surrounded by small bowls of toppings and fresh lemon wedges.
Make Ahead and Storage
Storing Leftovers
Leftover Ash Reshteh keeps beautifully in the refrigerator for up to 3 days if stored in an airtight container. The flavors actually mingle and deepen overnight, making your next meal just as satisfying, if not more.
Freezing
You can freeze this soup if you want to extend its shelf life even further. Cool it completely, then transfer into freezer-safe bags or containers. It should last around 2 months in the freezer, allowing you quick access to a comforting Persian meal anytime.
Reheating
When reheating, gently warm the soup over medium heat on the stove, stirring occasionally. Add a splash of water or broth to bring it back to the perfect consistency and refresh the flavors with a little extra lemon juice if needed. Avoid overheating to maintain the vibrant texture of the herbs and noodles.
FAQs
Can I use different noodles in the Ash Reshteh (Persian Noodle and Herb Soup) Recipe?
Absolutely! While reshteh noodles are traditional, you can substitute dried udon or linguine noodles. The key is to break them into smaller pieces so they cook evenly and absorb the flavorful broth well.
Is it necessary to soak the dried beans overnight?
Soaking the chickpeas and kidney beans helps reduce cooking time and improves digestibility, but if you’re short on time, canned beans work just fine. Simply add them later so they don’t get overly mushy.
What is kashk, and can I find it easily?
Kashk is a fermented whey product popular in Persian cooking that adds a tangy creaminess to Ash Reshteh. If you cannot find kashk, thick Greek yogurt or sour cream are excellent substitutes that create a similar texture and flavor profile.
Can Ash Reshteh be made vegan?
Yes! Use vegetable broth, omit the kashk or sub with a plant-based yogurt alternative, and everything else is naturally vegan. The legumes and herbs provide a satisfying and nourishing meal without any animal products.
How do I keep the herbs from losing their bright color during cooking?
Chopping the herbs finely and adding them toward the latter part of cooking helps them retain their color and flavor. Slow simmering with the lid on preserves their nutrients while ensuring they become tender but still vibrant.
Final Thoughts
This Ash Reshteh (Persian Noodle and Herb Soup) Recipe is truly a delightful discovery for anyone passionate about hearty, herb-filled soups. It offers a comforting combination of textures and flavors that feels both wholesome and indulgent. I can’t recommend it enough for those moments when you want something that feels like a warm embrace in a bowl. Give it a try, and you might just find a new favorite that you’ll want to make again and again.
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Ash Reshteh (Persian Noodle and Herb Soup) Recipe
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Ash Reshteh is a traditional Persian noodle and herb soup packed with protein-rich legumes, fresh herbs, and flavorful spices. This hearty, comforting dish combines sautéed onions and garlic with turmeric and dried mint, simmered with chickpeas, kidney beans, lentils, and a generous mix of parsley, cilantro, spinach, and green onions. Noodles are added towards the end, and creamy kashk or sour cream enriches the broth. Topped with crispy fried onions and infused mint oil, this vibrant soup offers a nourishing taste of Persian cuisine.
Ingredients
Legumes and Noodles
- ½ cup dried chickpeas, soaked overnight (or 1 cup canned chickpeas)
- ½ cup dried kidney beans, soaked overnight (or 1 cup canned kidney beans)
- 1 cup dried green lentils
- 4oz / 120g reshteh noodles (or dried udon noodles / linguine)
Herbs and Vegetables
- 1 large onion, diced
- 4 large garlic cloves, diced
- 1 bunch (~2oz / 60g) fresh parsley (roughly chopped stems and leaves)
- 1 bunch (~2oz / 60g) fresh cilantro/coriander (roughly chopped stems and leaves)
- 12oz / 340g fresh spinach (roughly chopped)
- 4 green onions/scallions (roughly chopped stems and leaves)
Spices and Seasonings
- 1 ½ tablespoons dried mint
- 1 teaspoon turmeric powder
- Salt and black pepper, to taste
- ½ lemon, juice only
Liquids and Oils
- 4 cups vegetable broth (preferably low sodium)
- 4 cups water (added with broth)
- 2 tablespoons extra virgin olive oil
- ½ cup liquid kashk mixture (or substitute with ¾ cup sour cream or thick Greek yogurt)
Garnishes (optional)
- Fried crispy onions
- Fried dried mint
- Extra dollop of kashk, sour cream, or thick yogurt
Instructions
- Sauté Aromatics: In a large pot, heat 1 tablespoon of olive oil over low heat and sauté the diced onion until lightly golden brown. Add the diced garlic, turmeric powder, dried mint, and the remaining tablespoon of olive oil. Continue to sauté for 3-5 minutes until the mixture is aromatic and fragrant.
- Add Broth and Legumes: Pour in the vegetable broth and 4 cups of water. Season with salt and black pepper to taste. Bring the mixture to a boil over medium heat. If using dried chickpeas and kidney beans soaked overnight, add them now. Cover with a lid and let simmer gently for 30 minutes.
- Simmer Lentils: After 30 minutes, reduce the heat to low and add the dried lentils. Cover again and simmer for another 15 minutes.
- Prepare Fresh Herbs: While the broth simmers, discard the coarse stems of the parsley, cilantro, green onions, and spinach, then finely chop the remaining stems. Roughly chop all of the leaves.
- Add Fresh Herbs and Simmer: Add all the chopped fresh herbs and spinach to the pot. Cover and simmer for 30 to 40 minutes until the greens are fully cooked and wilted. If you are using canned chickpeas and kidney beans, add these now.
- Cook Noodles: Break the noodles into three even pieces and add them to the pot. Cook them according to the package instructions, ensuring they are fully cooked and tender, not al dente. If the broth is too thick at this point, add 1-2 cups of water as needed. Taste and adjust seasoning for salt and pepper.
- Add Kashk and Finish: Stir in the kashk mixture, or sour cream/Greek yogurt substitute, until the broth becomes creamy. Add a good squeeze of fresh lemon juice and cook for a few more minutes to blend the flavors.
- Serve: Ladle the soup into bowls and garnish with crispy fried onions, fried dried mint oil, and an additional dollop of kashk or thick yogurt if desired. Enjoy this comforting bowl of Persian Ash Reshteh!
Notes
- Soaking dried chickpeas and kidney beans overnight reduces cooking time significantly.
- Kashk is a traditional Persian fermented whey product; if unavailable, thick Greek yogurt or sour cream makes a suitable substitute.
- Adding fresh lemon juice at the end brightens the flavors while balancing the richness.
- If the soup thickens too much during cooking, add additional water or broth to achieve your preferred consistency.
- Frying dried mint separately intensifies its flavor and adds aroma to the final dish.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Persian
