Ash Reshteh is a classic Persian noodle soup loaded with beans and fresh herbs. It is intensely aromatic, richly flavorful, and packed with nutrients. This one-pot wonder is a wholesome, satisfying meal that will quickly become your go-to recipe for nourishing, delicious comfort food.
Persian Noodle Soup
Ash Reshteh (or Ash-e Reshteh), is one of the most beloved Persian soups. Traditionally served during festive occasions like Nowruz (Persian New Year), it's also enjoyed year-round.
This hearty, thick soup is packed with beans, herbs, and greens, making it similar in concept to Italian minestrone. But unlike tomato-based soups, the flavor comes from well-cooked herbs and aromatics, creating a complex, savory taste reminiscent of Ghormeh Sabzi.
The soup's signature toppings - kashk, fried onions, and mint oil - elevate it to a rich, indulgent experience. While the ingredient list may seem long, this recipe is a complete, one-pot meal, and I've included tips and shortcuts to make it approachable for home cooks.
Why You Should Make This Soup
This soup isn't just delicious, it's nutrient-rich and satisfying. With beans, fresh herbs, and greens cooked together in aromatic spices, it's a wholesome, high-protein vegetarian meal.
It might take you some time to prep the ingredients, but the result is worth the effort. Ash Reshteh is perfect for cooler months as a hearty winter soup, and it develops even more flavor the next day. It's a versatile recipe that deserves a spot in your regular cooking rotation.
Key Ingredient Notes
- Beans: Ash Reshteh uses a mix of beans, each contributing flavor, thickness, and body to the soup. They form part of the base and soften as they cook. For a classic taste, stick to the suggested combination, but you can substitute with other beans if needed.
- Herbs and Greens: A variety of herbs and spinach gives Ash Reshteh its signature flavor. Cooked down, they integrate with the beans to form the soup's base. The proportions in this recipe are balanced to deliver the authentic taste.
- For authentic taste, use fresh or frozen herbs and dried beans. Dried herbs or canned beans can be used if fresh ingredients aren't available (see instructions below).
- Reshteh (Persian Noodles): Reshteh noodles hold up well during long cooking, softening without turning mushy. They can be found in Persian/Middle Eastern stores or online. Linguine can be used as a substitute, but udon noodles are my favorite. They mimic the soft, bouncy texture of traditional Ash Reshteh noodles, similar to what you'd find in Persian restaurants.
- Cooking Liquid: Water works perfectly, but using vegetable, lamb, or beef stock adds extra umami depth.
- Onions: Slice onions very thinly and take the time to caramelize them properly. A mandolin slicer can make this easier and ensure even cooking.
Kashk or Sour Cream for Topping
- Traditionally, Ash Reshteh is topped with kashk, a fermented yogurt product with a thick, pourable consistency and tangy, cheese-like flavor. It's available fresh, dried (to reconstitute), or in liquid form at Persian/Middle Eastern stores or online. You can easily make it at home as well.
- If kashk isn't your preference, high-quality sour cream, crème fraîche, or a blended combination of tart yogurt with Parmesan or feta can be used. I personally love a thick swirl of good quality kashk to complement this aromatic, creamy and thick soup. It adds a depth of flavor like parmesan cheese topping does to Italian dishes.
Step-By-Step Visual Overview
A quick look at the process - the full printable recipe is at the end of this post.
Cook the Aromatics
- Slice and sauté onions until golden.
- Add garlic, then stir in turmeric.
- Reserve a portion of onions with mint.
Simmer the Soup
- Add beans, water/stock, salt, and pepper; simmer.
- Stir in lentils and continue simmering.
- Add herbs and greens; cook until soft.
Finish and Serve
- Thicken soup with flour or blended portion.
- Add noodles and cook until almost al dente.
- Mix in some kashk/sour cream and onion-mint oil.
- Serve with toppings; garnish and optional sides.
How to Serve
- Ash Reshteh is a thick, hearty soup and can be enjoyed as a complete meal on its own. Traditionally, it's served with three key toppings: a drizzle of kashk, fried onions, and mint oil (hot oil infused with dried mint).
- Serve the soup in a large tureen with the toppings on top, and offer extra on the side so each person can adjust to taste.
- For a complete Persian meal, you can serve Barbari bread, Shirazi salad, and Torshi (Persian pickles) alongside the soup.
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Ash Reshteh (Persian Noodle Soup Recipe)
Ingredients
- 6 tablespoons olive oil
- 2 large onions yellow, thinly sliced
- 5 cloves garlic grated
- 1 teaspoon turmeric
- 2 tablespoons dried mint
- ½ cup dried garbanzo beans soaked overnight with a pinch of baking soda
- ½ cup dried kidney beans soaked overnight with a pinch of baking soda
- ½ cup dried navy beans soaked overnight with a pinch of baking soda
- 6 cups water or lamb/beef stock, adjust as needed
- ½ teaspoon ground black pepper
- 1½ teaspoons salt adjust as needed
- ½ cup lentils
- 2 cups chopped spinach
- 1½ cups chopped cilantro
- 1½ cups chopped parsley
- 1 cup chopped green onions or leeks
- ½ cup chopped fenugreek leaves or 2 tablespoons dried fenugreek leaves
- ½ cup chopped dill
- 1 tablespoon all-purpose flour
- 90 g reshteh Persian noodles or linguini/udon noodles
- 1 cup kashk sour cream, or crème fraîche (or ¼ cup vinegar as alternative)
- 2 tablespoons lemon juice adjust to taste
Equipment
- Large Dutch Oven 6 to 7 quart
Instructions
- Sauté Onions & Garlic: Heat olive oil in a large wide coking pot. Sauté sliced onions over medium heat until golden brown, about 20-25 minutes. Add grated garlic after 10 mins. Tip: Use a mandolin slicer for even thin slices.
- Turn off heat and stir in turmeric. Do not let it burn.
- Reserve one-third of the onion and oil mixture; stir in dried mint while still hot and set aside for garnish.
- Cook Beans: Add soaked beans, water or stock, black pepper, and salt. Bring to a boil, then reduce heat and simmer for about 30 minutes until beans soften. Add lentils and cook another 15 minutes.
- Add Herbs & Greens: Stir in spinach, parsley, cilantro, dill, green onions, and fenugreek leaves. Simmer for about 20 minutes. Add more water or stock as needed for desired consistency.
- Thicken Soup: In a small bowl, combine a few tablespoons of soup with flour (making sure there are no lumps) and stir back into soup. Tip: Alternatively you could blend a small portion of the soup and add it back to give it a creamy consistency.
- Cook Noodles: Add reshteh or substitute noodles and cook for about 10 minutes. Stir in lemon juice as per taste. The soup should be thick, between stew and tomato soup consistency. Adjust the consistency and seasonings to taste.
- Add Toppings: Stir in some kashk/sour cream and reserved onion-mint mixture, saving most of it for garnish.
- Serve: Ladle into bowls and top with dollops of kashk/sour cream and onion-mint mixture. Serve additional lemon slices, vinegar, or kashk/sour cream on the side.
Notes
- Ingredient Flexibility: Dried herbs and/or canned beans can be used (see instructions below).
- Slow Cooker Option: Cook for a thicker, creamier consistency. The soup should be like a thick porridge or chili in consistency.
- Kashk Substitutes: Kashk can be made at home or replaced with sour cream, crème fraîche, or a blend of tart yogurt with Parmesan/feta works well.
- Mint Oil: Heat oil over medium, turn off heat, stir in dried mint. Do not add mint to very hot oil and heat it, to prevent burning it. Serve the soup with extra mint-oil, fried onions and kashk.
- Make-Ahead: Soak and cook beans, chop herbs; freeze if needed. Onions can be sliced and fried a day ahead.
- Storage: Refrigerate for 4 to 5 days or freeze in small freezer-safe containers. Thaw and reheat, adding water to adjust the consistency.
- Nutrition Notes: Calories based on linguini noodles and light sour cream (not kashk). Sodium may vary; adjust salt to taste.
Nutrition
More Persian Soup recipes
Top Tips for Perfect Ash Reshteh
- Noodles: Add noodles only at the end to prevent them from turning mushy. Stick to the recipe measurement-too many noodles can throw off the soup's balance. Use a wide pot, like a Dutch oven, for even cooking.
- Thickness: The soup should be thick, somewhere between a stew and tomato soup. If it's too watery, simmer uncovered on high heat, stirring frequently to evaporate excess liquid.
- Beans: Add a pinch of baking soda while soaking beans, then drain. Choose fresh dried beans from stores with good turnover; old beans can be stubborn. You can also add a pinch of baking soda while cooking to help soften them.
- Full Flavor: For authentic taste, use the herbs and beans in the specified ratios. Caramelize onions carefully-don't burn them, or the soup will taste bitter. Don't skip the three key toppings: kashk, fried onions, and mint oil.
How to Make Ash Reshteh with Canned Beans
Follow the standard recipe for cooking onions, lentils, and herbs until soft. Add canned beans about 20 minutes before adding the noodles to prevent them from overcooking.
How to Make Persian Noodle Soup with Dried Herbs
If using dried herbs, use roughly ¼ of the fresh herb volume-about 1¾ cups of mixed dried herbs for this recipe. Soak the dried herbs in water for 20 minutes, then discard the soaking water before adding them to the soup. This helps rehydrate the herbs and ensures optimal flavor.
Dietary Variations
- Vegan: Use vegetable stock instead of meat stock and skip kashk or sour cream. Replace with vinegar or a vegan sour cream.
- Dairy-Free: Omit kashk or sour cream and use vinegar, lemon juice, or a dairy-free sour cream substitute.
- Gluten-Free: Skip the flour or use cornstarch, and substitute reshteh noodles with gluten-free linguini.
- Lower Carb: Reduce the amount of legumes used to lower carbohydrate content.
Nutrition Insight
Ash Reshteh is a high-protein, nutrient-rich, one-pot soup thanks to its combination of beans, herbs, greens, and noodles. The mix of beans provides a complete plant-based protein when paired with noodles, while contributing dietary fiber, B vitamins, and essential minerals.
The variety of herbs and greens enhances the soup's vitamin, mineral, and phytochemical content, giving it a vibrant flavor and a nutrient-dense profile. This combination of beans, noodles, and greens makes Ash Reshteh a well-rounded vegetarian meal that is both filling and satisfying.
This post was first published in October 2016 and has been updated for the reader's benefit.
Amina says
This is the best ash reshteh recipe I've found online. The amount of herbs seemed like a lot, but I followed the recipe anyhow and it turned out so delicious. I'm gathering the ingredients now to make it again. Thank you for helping me make an amazing dish!
Roxana Begum says
Thank you so much! I’m so glad you loved it. Ash Reshteh really shines with all those herbs, so worth it! Enjoy making it again, and thank you for the kind words.
Melody says
Kashk is not sour cream you can’t combine them together….🤦🏻♀️
Roxana Begum says
Yes they are not the same.
Deborah Pastor says
Question: Could you give slow cooker guidance? Is the heat high or low - and for how long. Can I still use canned beans? I have made this soup on the stovetop and it is wonderful - but the beans did not completely disintegrate. I didn't realize this was part of the cooking process. So if I make it again on the stovetop, should I be mashing the beans up a bit to facilitate that? Thanks.
Roxana Begum says
Hi Deborah, thank you, I’m glad you enjoyed the soup! For the slow cooker, I recommend: Low setting — 6 to 8 hours (or longer, depending on your beans and cooker), High setting — About 5 to 6 hours. I follow the same method as on the stovetop, starting with soaked dried beans. If using canned beans, add them during the last half of the cooking time—since they’re already cooked, they just need to absorb flavor. You’re absolutely right—part of the texture of Ash Reshteh comes from the beans softening and partially breaking down, which gives the broth its rich body. If they stay too firm on the stovetop, you can gently mash a few near the end to help thicken the soup. One quick tip: if dried beans aren’t softening properly, they might be too old. Soaking them with a pinch of baking soda, and even adding a pinch while cooking, can help—but it may not fully solve the problem if the beans are past their prime.
Jules says
This recipe is phenomenal. Perfectly written, great tips, exceptional outcome. This is my second time making it and it was even better than last time. My teenager had thirds and kept telling me how great it is. Both times I used canned small kidney beans and canned chick peas but quick-soaked my navy beans (5 minutes boil then rest for an hour) then Boiled them for the recommended cook time in this recipe before adding canned beans plus lentil. Also both times I used ramen noodles, it’s what I had and they are closer to reshteh than linguine. The quantities in the recipe are absolutely perfect. I did have to add more stock. Highly highly recommend.
Roxana Begum says
Thank you Jules, for the lovely feedback.
Keziah Mee says
I've made this a few times now and it's so good!
Recently I've gone for the easy option, using tinned beans/pulses, and a packet of frozen Aash herbs from a Persian supermarket, supplemented with extra spinach and dill (because the frozen herb mix doesn't have dill and I love it!).
Love the fried onion and mint toppings and kashk!
Rebecca says
This worked perfectly! I didn’t have fenugreek on hand but still, the taste was amazing and reminded me of home. Grew up with a Persian mom in rural South Carolina loved her cooking but I didn’t learn to cook from her and she passed away when I was 23. This recipe is a taste of home and thank you for sharing.
Roxana Begum says
Thanks for your lovely feedback Rebecca.
Manal says
This was absolutely fantastic. I dumped all the ingredients (except kashk and reshteh) and slow cooked it in my instant pot for 8 hours overnight. My fave soup recipe everrrr
Mandy says
Truly fantastic. Love this recipe, i did in pressure cooker to save time. Will definitely be trying more recipes from this site.