Ash Reshteh (Persian Noodle Soup)

Updated: Apr 15, 2026 by Roxana Begum · This post may contain affiliate links · 45 Comments

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.

Ash reshteh served in a bowl with bread and olives.

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

Ingredients needed for Persian noodle soup

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.

Process collage showing onions sliced and sautéed until golden, garlic and turmeric added, and a portion of the caramelized onions mixed with dried mint reserved for garnish.

Simmer the Soup

Add beans, water/stock, salt, and pepper; simmer.
Stir in lentils and continue simmering.
Add herbs and greens; cook until soft.

Step-by-step collage showing soaked beans simmering in water or stock, lentils added, and fresh herbs and greens stirred into the Persian noodle soup.

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.

A bowl of Persian noodle soup placed on a brown table.

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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.

Ash-e reshteh served on the table with olives.

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.

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