A thick Persian soup of noodles, beans and abundant fresh herbs, topped with crispy fried onions and a swirl of kashk.
Ash-e reshteh is considered one of Persia's most beloved soups, traditionally served for Nowruz (Persian New Year) and other celebrations, its name referring to the reshteh noodles that give the thick soup its distinctive body. A generous mix of fresh herbs — parsley, cilantro, spinach and dill — along with kidney beans, chickpeas and lentils forms the base, simmered long enough that the legumes turn tender and the herbs melt into the broth's dark green color. Topped with crispy fried onions, a drizzle of kashk (a tangy fermented whey), and sometimes fried mint, ash-e reshteh is a full meal in a bowl, its herbal richness deepened by the contrast of the tangy, savory garnishes on top.
Serves 6
Simmer the soaked kidney beans and chickpeas in water for 40 minutes until nearly tender, then add lentils and diced onion, cooking 15 more minutes.
Stir in parsley, cilantro, spinach, dill and garlic, and simmer 20 minutes until the herbs soften and darken.
Break the reshteh noodles into the pot and cook 8-10 minutes until tender, seasoning with salt.
Stir occasionally once the noodles are in to keep them from clumping together in the thick soup.
Meanwhile, fry the sliced onion in oil until deeply golden and crisp; set aside.
In the same oil, briefly fry the dried mint until fragrant, about 30 seconds.
Ladle the soup into bowls, top with fried onions, fried mint, and a generous drizzle of kashk.
Use a mix of fresh herbs generously — this soup's identity comes almost entirely from the volume and combination of parsley, cilantro, spinach and dill.
Break the noodles into manageable pieces before adding them, and stir occasionally so they don't clump together in the thick broth.
Fry the onions until truly deep golden and crisp; this garnish carries a lot of the dish's final flavor and textural contrast.
A version without kashk uses a dollop of sour cream or plain yogurt as a milder substitute.
Some households add small meatballs for a heartier, non-vegetarian version.
Ash-e reshteh is traditionally eaten to mark new beginnings, including at Nowruz and when starting a journey.
Refrigerate up to 4 days in an airtight container; the soup thickens as it sits, so thin with water when reheating. It also freezes well, though it's best to add fresh fried onions after reheating.
Ash-e reshteh holds deep symbolic meaning in Persian culture, traditionally eaten at Nowruz and whenever someone begins a journey or new venture, the tangled noodles said to represent the twists and turns of life's path.
Linguine or fettuccine broken into 2-inch pieces makes a good substitute, since reshteh is essentially a flat wheat noodle.
Sour cream thinned with a little water and a pinch of salt approximates its tangy richness, though the flavor won't be identical.
It naturally thickens quite a bit as it sits — simply thin it with a splash of water or stock when reheating to your preferred consistency.
Per serving (400g / 14.1 oz) · 6 servings total
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