Name: Persian Ash-e Reshteh (Herb, Legume & Noodle Soup)
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 6 servings
Ingredients: ½ cup chickpeas; ½ cup kidney beans; ½ cup lentils (brown or green); 3 tbsp vegetable oil; 2 medium onions, finely sliced; 2 cloves garlic, minced; 1 tsp turmeric; 1 tsp black pepper; Salt, to taste; ¼ cup flour (optional, to thicken slightly); 6 cups water or vegetable broth; 2 cups chopped parsley; 2 cups chopped cilantro; 1 cup chopped spinach; ½ cup chopped dill (or 2 tbsp dried); ¼ cup chopped green onions or leeks; 100 g Persian reshteh (or linguine/whole wheat spaghetti as a substitute), broken in half; ½ cup kashk (fermented whey) or thick Greek yogurt + a splash of vinegar (for tang); 1 medium onion, caramelized (for garnish); 2 tbsp dried mint; 2 tbsp oil (for mint oil)

DifficultyBeginner

CategorySoups, Vegetarian

Ash-e Reshteh is one of the most iconic Persian soups—a thick, herbaceous, and hearty noodle stew filled with legumes, greens, and aromatic flavors. Often served during Nowruz (Persian New Year) or on cold nights, it’s comfort food with cultural soul. The key elements are fresh herbs, legumes, reshteh noodles, and the tangy topping of kashk (fermented whey), balanced by the crispy fried onions and mint oil known as na’na daagh.

Yields6 Servings

Prep Time25 minsCook Time2 hrsTotal Time2 hrs 25 mins

Legumes (pre-cooked or canned recommended for convenience)

½ cup chickpeas

½ cup kidney beans

½ cup lentils (brown or green)

Soup Base

3 tbsp vegetable oil

2 medium onions, finely sliced

2 cloves garlic, minced

1 tsp turmeric

1 tsp black pepper

Salt, to taste

¼ cup flour (optional, to thicken slightly)

6 cups water or vegetable broth

Greens & Noodles

2 cups chopped parsley

2 cups chopped cilantro

1 cup chopped spinach

½ cup chopped dill (or 2 tbsp dried)

¼ cup chopped green onions or leeks

100 g Persian reshteh (or linguine/whole wheat spaghetti as a substitute), broken in half

Garnish/Toppings

½ cup kashk (fermented whey) or thick Greek yogurt + a splash of vinegar (for tang)

1 medium onion, caramelized (for garnish)

2 tbsp dried mint

2 tbsp oil (for mint oil)

Prepare the Fried Onion Garnish (Piyaz Daagh)

In a small pan, fry one finely sliced onion in oil until deep golden and crispy. Set aside for garnish.

Sauté the Base

In a large pot, heat 3 tbsp oil. Add the remaining sliced onions and sauté until golden (8–10 min).
Add garlic and turmeric; cook for another minute.
Sprinkle in flour if using, stirring constantly to form a light roux.
Stir in pepper and legumes. Pour in the water/broth and bring to a simmer.

Simmer with Herbs

Add chopped herbs and greens. Simmer for 45–60 minutes, stirring occasionally, until everything is soft and melded.
Taste and season with salt.

Add Noodles

Break noodles in half and add them to the soup.
Cook for another 10–15 minutes, until the noodles are tender.

Prepare the Mint Oil (Na’na Daagh)

Heat 2 tbsp oil in a small pan, then add dried mint and stir for 15–30 seconds over low heat (don’t let it burn).
Set aside for drizzling.

Finish and Serve

Serve hot in deep bowls. Swirl in kashk or yogurt, top with fried onions and mint oil.
Garnish optionally with more herbs or a dollop of yogurt.

Tips & Variations

Authentic flavor tip: Kashk is key! It has a unique tangy umami flavor. Find it in Persian or Middle Eastern stores.
Vegan version: Use thick coconut yogurt or oat yogurt, and skip ghee or butter.
Thicker consistency: Simmer uncovered for the last 15 minutes to reduce.

Serving Suggestions

Enjoy with Persian flatbread or lavash.
A glass of doogh (yogurt drink with mint) or black tea makes a perfect pairing.

Ingredients