Ash-e Reshteh (Persian Herb and Noodle Soup)

About This Recipe

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.

Ingredients

Serves 6

• 1/2 cupdried kidney beans(soaked overnight)
• 1/2 cupdried chickpeas(soaked overnight)
• 1/3 cupbrown lentils
• 8 cupswater or vegetable stock
• 2onions(1 diced, 1 thinly sliced for frying)
• 3 clovesgarlic(minced)
• 4 cupschopped fresh parsley
• 2 cupschopped fresh cilantro
• 2 cupschopped spinach
• 1/2 cupchopped fresh dill
• 200 greshteh (Persian noodles)(or linguine broken into pieces)
• 1.5 tspsalt
• 1/4 cupvegetable oil(for frying onions)
• 2 tbspdried mint(for garnish)
• 1/2 cupkashk (fermented whey)(or sour cream, for topping)

Instructions

1. 1

   Cook the beans

   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.

2. 2

   Add the herbs

   Stir in parsley, cilantro, spinach, dill and garlic, and simmer 20 minutes until the herbs soften and darken.

3. 3

   Add the noodles

   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.

4. 4

   Fry the onions

   Meanwhile, fry the sliced onion in oil until deeply golden and crisp; set aside.

5. 5

   Fry the mint

   In the same oil, briefly fry the dried mint until fragrant, about 30 seconds.

6. 6

   Serve

   Ladle the soup into bowls, top with fried onions, fried mint, and a generous drizzle of kashk.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions