Ash reshteh is one of the most beloved and symbolically important soups in Persian cuisine, traditionally eaten at Nowruz (Persian New Year) and whenever someone is embarking on a journey. Thick noodles, legumes and spinach are slow-cooked in a herb-rich broth, then finished with kashk (whey), fried onions, dried mint and turmeric. The noodles symbolise the threads of fate.
Serves 6
Fry 2 chopped onions in 2 tbsp oil until golden. Add turmeric. Add stock, chickpeas, kidney beans and lentils. Simmer 30 minutes.
Add noodles broken in half, spinach, parsley, coriander and fenugreek. Simmer 25 minutes, stirring occasionally, until noodles are tender and soup is thick.
Thinly slice remaining onion. Fry in 2 tbsp oil over medium-high heat until very dark golden and crispy. In the last minute, add 1 tsp dried mint and stir briefly.
Stir 3/4 of the kashk into the soup. Taste and season generously with salt.
Ladle into bowls. Top with a swirl of remaining kashk, the crispy mint onions, and a drizzle of oil.
Kashk is the defining ingredient — sour cream is a reasonable substitute but the flavour differs.
The soup should be very thick — add stock to loosen if needed.
Shambalileh (dried fenugreek) gives ash reshteh its characteristic bittersweet flavour.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Add shredded cooked chicken for a non-vegetarian version.
Use spinach and chard together for a more complex green base.
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.
Refrigerate for 4 days. Thickens when cold; thin with stock. Add kashk fresh when reheating.
Ash reshteh has been a Persian New Year tradition for centuries. The noodles represent strands of fate, and eating ash reshteh before a journey was believed to ensure a safe return.
Persian and Middle Eastern grocery stores sell it as a fermented whey paste. Greek yoghurt or sour cream approximates the tang, though the flavour is different.
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.
Per serving · 6 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
