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.
How to Make It
- Thinly slice onions, preferably using a mandolin slicer.
- In a large cooking pot, sauté onions with garlic for about 20 to 25 minutes until caramelized. Stir in turmeric. Stir dried mint into one third of the onion mixture while still hot and save it for garnish.
- Then add the beans (chickpeas, kidney and navy), spices, water or stock and bring it to a boil.
- Lower the heat and simmer half hour. Then add lentils and cook 15 minutes.
- Next, add all the herbs and simmer for 20 minutes. Adjust consistency of the soup as needed.
- Combine few tablespoons of soup with little bit of flour and stir it back into the simmering soup. Add reshteh or linguini noodles and cook until they are done. Stir lemon juice as per taste.
- Mix some kashk or sour cream and the onion-turmeric-mint-oil topping into the soup, saving the rest for garnish. Serve ash reshteh with dollops of kashk or sour cream and onion-turmeric-mint-oil mixture.
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 onions yellow or Vidalia, large, thinly sliced
- 5 cloves garlic grated
- 1 teaspoon turmeric
- 2 tablespoons dried mint
- ½ cup dried chickpeas soaked overnight
- ½ cup kidney beans soaked overnight
- ½ cup navy beans soaked overnight
- 6 cups water or lamb/beef stock, adjust as needed
- ½ teaspoon ground black pepper
- 1½ teaspoons salt adjust as needed
- ½ cup green lentils
- 2 cups spinach chopped
- 1½ cups cilantro chopped
- 1½ cups parsley chopped
- 1 cup green onions or leeks, chopped
- ½ cup fenugreek leaves chopped or 2 tablespoons dried fenugreek leaves
- ½ cup dill chopped
- 1 tablespoon all purpose flour
- 90 grams reshteh or linguini noodles
- 1 cup kashk sour cream, crème fraiche or ¼ cup vinegar
- 2 tablespoons lemon juice adjust as needed
Equipment
Instructions
- Heat the oil in a large cooking pot (5 to 6 quart) and sauté onions over medium heat until golden brown, which may take about 20 to 25 minutes. Add grated garlic after 10 minutes of sautéing the onions. Tip: Make sure to use a mandolin slicer for thin onion slices.
- Turn off the heat and stir in turmeric. Do not let it burn.
- Set aside one third of the onion and oil mixture. Mix the dried mint into it while still hot and save it for garnish.
- Add the beans (chickpeas, kidney and navy), water or stock, black pepper and salt to the cooking pot and bring it to a boil.
- Reduce the heat and simmer for about 45 to 60 minutes or more until the beans are very soft. Then add lentils and cook another 15 minutes.
- Next add all the herbs and greens. Stir and let it simmer for about 30 to 45 minutes until it reaches a soft, mushy and thick soup consistency. Add more water or stock as needed.
- In a small bowl combine few tablespoons of soup and flour, making sure there are no lumps. Stir this back into the simmering soup.Tip: Alternatively you could blend a very small portion of the soup and add it back to give it a creamy consistency.
- Add the reshteh or linguini noodles and cook for about 10 to 15 minutes until the noodles are all but done (al dente). Stir lemon juice into the soup as per taste.
- Adjust the consistency, salt, lemon juice and other seasonings to taste. Stir some of the kashk or sour cream and the caramelized onion-mint oil mixture into the soup, saving most of it for garnish.
- Ladle the Persian noodle soup into bowls and top with dollops of kashk or sour cream and the onion-mint oil mixture.
- You may serve some additional lemon slices/vinegar/kashk or sour cream on the side.
Notes
- You can cook this soup using dried herbs and/or canned beans. Directions in the blog post.
- Cook the soup in a slow cooker for a perfectly thick and creamy consistency. The soup should be like a thick porridge or chili in consistency.
- Frozen fenugreek leaves can be found in Indian and Middle Eastern stores.
- Reshteh (Persian noodles) can be found in middle eastern stores or online. You can substitute with linguini noodles.
- Traditionally kashk is used for topping ash reshteh. But sour cream or crème fraiche is an alternative.
- Storage and Leftovers: This soup keeps well in the refrigerator for a few days.
- Freezer Friendly: You can freeze the soup in freezer safe containers. Thaw and reheat, adding water to adjust the consistency.
- Make Ahead: Soak and cook the beans and freeze them ahead. Chop and freeze the green and herbs. Onions can be sliced a day ahead.
- Nutrition facts are based on linguini noodles and light sour cream (not kashk). The sodium value may vary. The suggested amount of salt is just a guideline and may need to be adjusted. Check for any added salt in other ingredients and adjust.
Nutrition
More Persian Soup Recipes
- Vegetarian Barley Soup (Ash-e Jow)
- Mung Bean Soup (Ash-e Mash)
- Abgoosht (Meat and Potato Soup)
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.
- Hard-to-Find Ingredients: Reshteh noodles can be substituted with linguine or udon. Kashk can be made at home or replaced with alternatives (see recipe notes). Dried mint is now widely available online, in major supermarkets, and at Middle Eastern or Indian grocery stores.
- 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.
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.
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.
This post was first published in October 2016 and has been updated with for the reader's benefit.
Samantha says
Made this for my father in law for Persian new year and he was blown away! Very delicious and it tasted even better the next day! Definitely will be making this again! Wish I could post pictures of this dish because it looks as good as it tastes :)
Sheppard says
Hello - I’m looking forward to trying this as it looks delicious! I do have a question. I can’t tolerate chickpeas. What would you recommend as a substitute? Thank you!
Roxana Begum says
You can try white beans, like cannellini.
Ana Ghisellini says
I made this recently and it was amazing! Since I had vegan guests, I followed what another commenter said and only added kashk when serving it to the non vegan guests. Everybody loved it!
Anonymous says
This is just too good!! I used 2% yogurt instead of sour cream and it was fabulous.
Judy Meyersberg says
I have made this recipe several times, but this is the first time I found fresh Fenugreek (Methi) leaves. Fell in love with this soup years ago. The restaurant that featured it closed so I had to find a way to get my fix! The mandolin works wonders with the onion! This time I used an Instant Pot, and adapted your recipe. Only pressure cooked the beans. All other things done either in sauté mode, or slow cook mode. Beans done beautifully, and taste is yummy! Thank you so much for sharing this recipe with us.
K says
For any fellow vegans out there, I'm planning to make this delicious-sounding recipe with a mixture of soy yogurt, white wine vinegar, and nutritional yeast in place of the kashk. Thanks to Roxana for the excellent flavor notes on the traditional dairy product, so that it will be easy to make a vegan facsimile!
Jennifer says
This is truly one of the best soup recipes. It’s so perfect for a fall or winter night. Thank you for sharing.
Erin F says
This soup was amazing! Reminded me of my time in the Middle East. Thanks!
Roxana Begum says
Thanks Erin.
M says
Hi Roxana, thanks for your wonderful website! I am cooking this currently, but ran into a problem: in your photo story of the recipe you mention adding spices alongside the beans, but in the ingredient and recipe list these spices are not mentioned, aside from pepper. In your photo however it looks like you also added turmeric and... maybe paprika? But I hesitate to add spices blindly. Could you enlighten me on this? Thanks so much.
Roxana Begum says
Thanks for your lovely feedback. The recipe lists turmeric and black pepper. Thats all you will need, as much of the flavor comes from the abundant herbs.
Katie says
This soup tastes just like the one I used to eat as a kid! Absolutely delicious, thank you for the recipe.
Roxana Begum says
Thanks for your lovely feedback. So happy you liked it.
Sree says
Please let me know how to cook this using slow cooker ? Is it dump everything and turn on slow cooker kind ? How long will it cook ( including high or low setting ) in slow cooker
Roxana Begum says
I have to make it in slow cooker to get the accurate times. You can try high or low setting. The onions have to be fried separately though. I would let the beans cook first. While the beans still retain shape well, add herbs and cook it all together until ingredients fall apart to a thick soupy consistency.
Jacqueline says
I have been cooking Persian food for 25 yrs, not sure why I never made this before , the recipe turned out to perfection!
Roxana Begum says
Thanks for your lovely and useful feedback :) Appreciate your visit and comment!
Sapana says
I just love how many whole ingredients are in this soup!! It's so hearty, delicious, and good for you!
Roxana Begum says
Yes and it is like a meal.
Raia Todd says
I love all the flavors in this soup! Sooooo yummy! Thanks for sharing it!
Emily says
I love your Persian soup and how the turmeric gives it such a vibrant color!
Sara Welch says
What a savory and unique recipe! Looks delicious and packed with flavor! Yum!
Andrea Metlika says
This sounds so flavorful and love all the beans with the noodles.
georgie says
this looks so delicious :) i am loving all those flavour combinations that you have going on!
Roxana Begum says
Thanks :)
Jill says
This makes such a pretty presentation. Wish I could dive right in and try it!
Roxana Begum says
So happy you like it Jill. Hope you try it.
Leslie says
This looks so tasty! My husband and I love to try foods from all over the world. Thanks for the tip on using the mandolin for the onions. I bet that makes it so much easier to get those beautiful rings.
Roxana Begum says
Yes, the finer onion slices help with better caramelization which is important for the taste of this dish. Thanks Leslie.
Traci says
Omgosh, this. looks. amazing!!! I love every ingredient listed and, together, it sounds like a flavor and texture party! Thanks for the inspiration!
Roxana Begum says
Thanks Traci, that's so kind of you and very encouraging.