Name: Ash Reshteh (Persian Noodle and Herb Soup) Recipe
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Cuisine: Persian
Ingredients: 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 or linguine); 1 large onion, diced; 4 large garlic cloves, diced; 1 bunch (~2oz / 60g) fresh parsley (finely chopped); 1 bunch (~2oz / 60g) fresh cilantro/coriander (finely chopped); 12oz / 340g fresh spinach (roughly chopped); 4 green onions/scallions (finely chopped); 1 ½ tablespoons dried mint; 1 teaspoon turmeric powder; Salt and black pepper to taste; ½ lemon (for juice); 4 cups vegetable broth (low sodium preferred); 4 cups water; 2 tablespoons extra virgin olive oil; ½ cup liquid kashk mixture (or ¾ cup sour cream or thick Greek yogurt); Fried crispy onions; Fried dried mint; Extra dollop of kashk, sour cream, or thick yogurt

Jump to Recipe· 4.3 from 47 reviews

If you have ever wondered how to bring the vibrant flavors of Persian cuisine right into your kitchen, the Ash Reshteh (Persian Noodle and Herb Soup) Recipe is your perfect gateway. This beloved, hearty soup harmonizes fresh herbs, tender legumes, and thick noodles in a fragrant, spiced broth. It’s the kind of soul-warming dish that feels like a warm hug on a chilly day, packed with textures and tastes that dance on your palate. Whether you’re looking to explore Persian cooking or just craving something wholesome and flavorful, this recipe delivers every time.

Ingredients You’ll Need

A set of fresh green vegetables arranged in a row on a white marbled surface: on the left, a bunch of long, slender green onions with white bases; next to them, several large, dark green spinach leaves with visible veins; to the right of the spinach, a group of bright green cilantro stems and leaves in the middle; finally, on the far right, a bunch of parsley with light to medium green leaves and delicate stems. The overall look is fresh and vibrant with different shades of green photo taken with an iphone --ar 4:5 --v 7

This Ash Reshteh is a celebration of simple ingredients that come together to create a spectacular medley of flavors and textures. Every item plays a key role, from the earthy beans to the fresh herbs that add brightness and the unique creamy tang of kashk. Let’s dive into what you’ll need to make this comforting soup.

1 large onion – diced to create a sweet, caramelized base that enriches the broth.
4 large garlic cloves – diced for subtle pungency and depth of flavor.
1 ½ tablespoons dried mint – a traditional herb that offers a cool, refreshing contrast.
1 teaspoon turmeric powder – adds warm earthiness and a vibrant golden hue.
½ cup dried chickpeas soaked overnight (or 1 cup canned) – for creamy texture and protein-packed goodness.
½ cup dried kidney beans soaked overnight (or 1 cup canned) – hearty and rich, enhancing body and heartiness.
1 cup dried green lentils – tender and nutritious, they help thicken the soup.
1 bunch (~2oz / 60g) fresh parsley – finely chopped to brighten the flavor and add freshness.
1 bunch (~2oz / 60g) fresh cilantro/coriander – providing a zesty herbal note to the soup.
12oz / 340g fresh spinach – adds vibrant color and a mild earthiness.
4 green onions/scallions – imparting subtle onion fragrance and crunch.
4oz / 120g reshteh noodles (or dried udon noodles/linguine) – these noodles bring a chewy, satisfying bite.
½ cup liquid kashk mixture – the signature creamy dairy element that gives Ash Reshteh its distinctive tang (or ¾ cup sour cream/thick Greek yogurt).
4 cups vegetable broth – a savory liquid base enhancing every ingredient.
2 tablespoons extra virgin olive oil – for sautéeing and enriching flavors.
½ lemon – its juice adds a bright, balancing acidity.
Salt and black pepper to taste – essential for seasoning and highlighting all the natural flavors.
Fried crispy onions, fried dried mint, extra dollop of kashk or sour cream/thick yogurt – optional garnishes to take your soup to the next level.

How to Make Ash Reshteh (Persian Noodle and Herb Soup) Recipe

Step 1: Sautéing the Aromatics

Begin your Ash Reshteh by gently sautéing the diced onions in 1 tablespoon of extra virgin olive oil over low heat until they turn a lovely golden brown. This slow cooking releases their natural sweetness, creating a fragrant foundation for the soup. Next, toss in the diced garlic, turmeric powder, and dried mint along with the remaining olive oil. Stir these together and let the mixture saute for about 3-5 minutes until everything smells wonderfully aromatic.

Step 2: Building the Broth and Cooking Beans

Add the vegetable broth and 4 cups of water to your pot, seasoning generously with salt and freshly ground black pepper. Bring the mixture to a gentle boil over medium heat. If using dried chickpeas and kidney beans that were soaked overnight, add them now. Let everything simmer slowly with the lid on for 30 minutes. This slow simmer softens the beans and allows the flavors to meld beautifully.

Step 3: Adding Lentils

After the beans have started to soften, reduce the heat to low and add the dried green lentils. Cover the pot and continue to simmer for another 15 minutes. The lentils will break down just enough to thicken the broth slightly while lending their own earthy nuance.

Step 4: Preparing Fresh Herbs

While the broth simmers, it’s time to chop your fresh herbs. Discard any coarse stems from the parsley, cilantro, green onions, and spinach, but finely chop the tender stems to keep all the best flavor. Chop the leafy parts roughly. These fresh herbs are what really give Ash Reshteh its bright, vibrant personality.

Step 5: Adding Fresh Herbs and Spinach

Stir the chopped fresh herbs and spinach into the pot and cover again. Let this veggie-packed mix simmer for 30-40 minutes until the greens are wilted and cooked thoroughly. If you’re using canned chickpeas and kidney beans instead of dried, this is the moment to add them. They just need warming through.

Step 6: Cooking the Noodles

Break your noodles into thirds for easier eating and add them directly to the simmering soup. Cook according to the package instructions, ensuring they are tender and fully cooked rather than al dente. If your soup becomes too thick as the noodles soak up liquid, simply add 1-2 cups of water and stir well. Taste the broth and adjust seasoning if necessary.

Step 7: Finishing Touches

Finally, swirl in the kashk, sour cream, or thick Greek yogurt to make the broth beautifully creamy and tangy. A generous squeeze of fresh lemon juice adds a bright finishing note. Let the soup cook for a few more minutes to combine all the flavors perfectly.

How to Serve Ash Reshteh (Persian Noodle and Herb Soup) Recipe

A white bowl filled with a thick green soup that holds visible layers of creamy yogurt swirled around the center, topped with a small mound of caramelized golden-brown onions. Inside the soup are scattered yellow chickpeas, pale green lentils, and pale yellow noodles mixed evenly throughout. The soup has a slightly oily sheen and some green leafy bits that add texture. The bowl sits on a white marbled surface with a soft off-white fringed cloth and a small white and tan bowl of salt visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing Ash Reshteh is where your creativity can shine. The traditional toppings include crispy fried onions and fried dried mint, which add delightful crunch and an herbal kick. A dollop of kashk, sour cream, or thick yogurt on top enhances the richness and ties all the flavors together beautifully. These finishing touches transform the soup from great to absolutely unforgettable.

Side Dishes

This soup is hearty enough to be a meal by itself, but if you want to round it out, try serving it alongside warm flatbreads or Persian Barbari bread. A simple cucumber and tomato salad dressed lightly with lemon juice and olive oil can add a refreshing contrast. Light pickles or torshi can also bring an exciting tangy element to your table.

Creative Ways to Present

For a special occasion or when entertaining, present Ash Reshteh in rustic bowls topped with colorful garnishes and fresh herb sprigs for a fresh, vibrant look. You can also ladle the soup into smaller cups as an elegant starter. Adding edible flowers or microgreens as additional garnish will impress guests and make each bowl feel like a work of art.

Make Ahead and Storage

Storing Leftovers

Ash Reshteh tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days. Just be sure to give it a good stir before reheating, as the noodles may absorb much of the liquid overnight.

Freezing

Freezing is possible but a bit tricky due to the fresh herbs and noodles, which can lose texture. If you want to freeze it, consider freezing the broth and beans separately from the noodles and herbs. Thaw slowly in the refrigerator and add fresh herbs and noodles upon reheating for best results.

Reheating

Reheat Ash Reshteh gently on the stove over medium-low heat, stirring often to prevent sticking. You may need to add a splash of water or broth to loosen it up if the noodles have thickened the soup. Avoid microwaving as it can unevenly heat and overcook the noodles.

FAQs

Can I use canned beans instead of dried?

Absolutely! Using canned chickpeas and kidney beans is a fantastic shortcut that saves soaking and cooking time. Just add them in during the later stages of cooking so they warm through without becoming mushy.

What is kashk and can I substitute it?

Kashk is a fermented whey product popular in Persian cooking, providing a tangy and creamy note. If you can’t find it locally, thick Greek yogurt or sour cream works wonderfully as a substitute, adding similar creaminess and flavor balance.

Can I make Ash Reshteh vegetarian or vegan?

This recipe is already vegetarian, but if you want to make it vegan, simply use a non-dairy yogurt alternative or omit the kashk altogether. The broth and herbs provide so much flavor that the soup will still be rich and satisfying.

What noodles work best for Ash Reshteh?

Traditional Persian reshteh noodles are ideal, but if unavailable, dried udon noodles or linguine are excellent substitutes. Just be sure to cook them until they are tender and fully integrated into the soup’s texture.

Why should I soak dried beans overnight?

Soaking dried beans overnight softens them, reduces cooking time, and helps improve digestion. It also ensures they cook evenly and become nice and tender in your Ash Reshteh.

Final Thoughts

There is something truly special about sharing a bowl of Ash Reshteh (Persian Noodle and Herb Soup) Recipe with family and friends. Its layers of flavor, rich textures, and beautiful colors all come together to create comfort in every spoonful. Once you try this, it’s easy to see why it’s a treasured staple in Persian homes. So go ahead, roll up your sleeves, and let this heartwarming soup introduce you to the wonderful world of Persian cooking — your taste buds will thank you!