Ash reshteh is a thick, hearty noodle soup that holds deep cultural significance in Iran. Packed with herbs, beans, lentils, and flat noodles, it is traditionally served when someone embarks on a journey or starts something new. The soup is crowned with kashk (fermented whey), fried onions, and fried mint, creating layers of flavor and texture in every spoonful.
Serves 8
Boil chickpeas and kidney beans until nearly tender, about 45 minutes. Add lentils and cook 15 more minutes.
Saute diced onion with turmeric. Add to the beans along with all the chopped herbs and spinach. Simmer 20 minutes.
Add noodles to the pot and cook until tender, about 10 minutes. The soup should be very thick.
Fry sliced onion until dark golden. In a separate pan, fry dried mint in a little oil for 30 seconds.
Ladle into bowls. Top with kashk, fried onions, and fried mint.
Stir frequently — the thick soup tends to stick to the bottom.
The kashk topping is essential; don't skip it.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Add lamb meatballs for a non-vegetarian version called Ash Reshteh ba Koofteh.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Lighter: reduce the fat by a third and finish with a squeeze of citrus or a splash of vinegar to keep brightness without losing body.
Refrigerate for up to 3 days. The soup thickens considerably; add water when reheating.
Ash Reshteh is shaped by the home cooks who refined it across generations, balancing tradition with everyday practicality. Regional variations are the rule rather than the exception — neighboring villages, families and even individual cooks adapt the dish to what's in the pantry and what's in season, which is why no two versions taste exactly alike and why the recipe has stayed alive for so long.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
The two most common issues are under-seasoning and rushing the heat. Taste as you go, season in layers, and give aromatics and proteins the time they need to develop color and depth before moving on.
Per serving (350g / 12.3 oz) · 8 servings total
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