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.
In a small pan, fry one finely sliced onion in oil until deep golden and crispy. Set aside for garnish.
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.
Add chopped herbs and greens. Simmer for 45–60 minutes, stirring occasionally, until everything is soft and melded.
Taste and season with salt.
Break noodles in half and add them to the soup.
Cook for another 10–15 minutes, until the noodles are tender.
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.
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.
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.
Enjoy with Persian flatbread or lavash.
A glass of doogh (yogurt drink with mint) or black tea makes a perfect pairing.
6 servings