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Authentic Ash Reshteh: Hearty Persian Noodle Soup Recipe

Close-up of a hearty bowl of Persian noodle soup topped with herbs and fried onions.
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Make this deeply flavorful, traditional Persian Noodle Soup, Ash Reshteh. It is a comforting, one-pot meal packed with fresh herbs, legumes, and soft noodles, perfect for a nourishing dinner any day.

Ingredients

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  • 1 cup dried chickpeas, soaked overnight
  • 1 cup dried kidney beans, soaked overnight
  • 1 cup dried lentils, soaked overnight
  • 1 large onion, chopped
  • 2 tablespoons vegetable oil
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon dried mint
  • 1/4 cup dried parsley
  • 1/4 cup dried dill
  • 1/4 cup dried cilantro
  • 1/2 cup chopped fresh spinach or leafy greens
  • 8 cups vegetable broth or water
  • 8 ounces reshteh noodles (Persian noodles)
  • Salt and black pepper to taste
  • For Topping: 1/2 cup kashk (or sour cream for substitution)
  • For Topping: 1/4 cup fried onions (piaz dagh)
  • For Topping: 2 tablespoons fried dried mint (nana dagh)

Instructions

  1. Drain and rinse the soaked chickpeas, beans, and lentils. Place them in a large pot with the vegetable broth or water. Bring to a boil, then reduce heat and simmer until partially tender, about 45 minutes.
  2. While the legumes cook, prepare the herbs. Finely chop the fresh spinach or greens. Set aside the dried herbs (parsley, dill, cilantro, dried mint).
  3. In a separate skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the turmeric powder and cook for 1 minute until fragrant.
  4. Add the sautéed onions and turmeric mixture to the large pot with the simmering legumes. Stir well.
  5. Add the dried herbs (parsley, dill, cilantro, dried mint) to the soup. Continue to simmer for another 20 minutes.
  6. Add the chopped fresh spinach or greens to the pot. Cook until the greens wilt, about 5 minutes.
  7. Add the reshteh noodles to the soup. Cook according to package directions, usually about 8-10 minutes, stirring often to prevent sticking. The soup should thicken as the noodles cook.
  8. Season the Ash Reshteh generously with salt and black pepper. Taste and adjust seasonings as needed. This hearty herb soup needs good seasoning.
  9. Ladle the Persian Noodle Soup into bowls. Top each serving with a swirl of kashk (or sour cream), a sprinkle of fried onions, and a dash of fried dried mint. Serve immediately.

Notes

  • You can prepare this as a Vegetarian Persian Soup by using vegetable broth. For a richer flavor, use chicken broth if you are not strictly vegetarian.
  • If you cannot find reshteh noodles, use thin egg noodles or linguine broken into small pieces as a substitute.
  • This dish is traditionally eaten during Nowruz (Persian New Year), but it makes a fantastic comforting winter soup any time.
  • If you want to see more delicious recipes like this, follow our Pinterest account for more inspiration!

Nutrition

Find it online: https://kitchenuser.net/persian-noodle-soup-ash-reshteh-recipe/