Persian Noodle Soup

Ash Reshteh is a traditional Persian noodle soup packed with legumes, leafy greens, and herbs, all simmered together in a hearty, aromatic broth. Often served during Nowruz (Persian New Year), this one-pot dish is nourishing, comforting, and deeply rooted in Persian culture. Whether you’re celebrating a special occasion or just craving something wholesome, Ash Reshteh delivers a rich, tangy flavor with every spoonful.

Why You’ll Love This Recipe

• Healthy and Nutritious: Full of protein, fiber, vitamins, and minerals from legumes, greens, and herbs.

• Flavor Explosion: A unique blend of herbs, garlic, turmeric, and dried mint creates an unforgettable taste.

• Culturally Rich: Traditionally enjoyed during Persian New Year, this soup carries meaningful symbolism.

• Customizable: Easily adaptable with different legumes, herbs, or noodles based on what you have.

• Great for Leftovers: It tastes even better the next day and can be made in large batches for freezing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Onion

• Garlic

• Dried mint

• Turmeric

• Chickpeas (dried or canned)

• Kidney beans (dried or canned)

• Green lentils

• Parsley

• Cilantro

• Spinach

• Green onions (scallions)

• Reshteh noodles (or udon noodles/linguine)

• Kashk (or sour cream/Greek yogurt)

• Vegetable broth

• Olive oil

• Lemon

• Salt and black pepper

Directions

Step 1: Prepare Aromatics
In a large pot, sauté diced onion in olive oil over low heat until golden. Add garlic, turmeric, dried mint, and more olive oil. Cook for 3–5 minutes until aromatic.

Step 2: Build the Broth
Add vegetable broth and water to the pot. Season with salt and pepper. If using dried chickpeas and kidney beans, add them now and simmer covered for 30 minutes.

Step 3: Add Lentils
Reduce heat and stir in lentils. Simmer covered for another 15 minutes.

Step 4: Add Greens
Prepare and chop all fresh herbs and spinach. Add to the pot and simmer covered for 30–40 minutes until wilted and soft. If using canned beans, add them at this stage.

Step 5: Add Noodles
Break the noodles into thirds and cook them in the soup according to package instructions. Add 1–2 cups of water if the broth is too thick.

Step 6: Finish and Serve
Stir in the kashk or substitute (sour cream or Greek yogurt). Add a squeeze of lemon. Simmer for a few more minutes.
Serve hot, garnished with crispy fried onions, fried dried mint, and an extra dollop of kashk or yogurt.

Servings and timing

Servings: 6
Prep Time: 5 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 45 minutes

Variations

• Noodle Substitutes: Use linguine, udon, or gluten-free rice noodles if reshteh is unavailable.

• Protein Swaps: Swap legumes for what’s on hand—try navy beans, pinto beans, or black-eyed peas.

• Herb Flexibility: Don’t like cilantro? Add more parsley or try fresh dill or chives.

• Kashk Alternatives: Greek yogurt or sour cream with lemon juice gives a similar tang.

• Spicy Touch: Add chili flakes or cayenne pepper if you prefer a bit of heat.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 4 days. The flavor deepens overnight.
Freezer: Freeze in a sealed container for up to 2 months. Thaw in the fridge overnight before reheating.

To Reheat:

• Stovetop: Heat gently in a pot over medium heat, adding a splash of water if too thick.

• Microwave: Heat in a microwave-safe container for 2–3 minutes, stirring halfway.

FAQs

What is Ash Reshteh made of?

Ash Reshteh is made with fresh herbs, leafy greens, legumes (like lentils, chickpeas, and kidney beans), Persian noodles, and a fermented dairy product called kashk. It’s seasoned with turmeric and dried mint for its signature flavor.

What does kashk taste like?

Kashk has a tangy, savory flavor with a fermented richness, similar to Greek yogurt but more intense. It adds a creamy texture and depth to the soup.

Can I make Ash Reshteh vegan?

Yes, simply replace kashk with a dairy-free yogurt or omit it altogether. Use vegetable broth and ensure no animal products are used.

Can I use canned beans instead of dried?

Absolutely. If using canned chickpeas and kidney beans, add them later in the cooking process (after the greens) so they don’t become mushy.

What noodles can replace reshteh?

If you can’t find reshteh noodles, use linguine, udon noodles, or even spaghetti. Break them into smaller pieces before adding to the soup.

How thick should the soup be?

Ash Reshteh should have a thick, stew-like consistency. If it becomes too thick, you can thin it with extra broth or water.

Is this soup spicy?

Traditionally, no. Ash Reshteh is flavorful but not spicy. You can add a pinch of chili or cayenne if you like heat.

What does Ash Reshteh symbolize during Nowruz?

The noodles symbolize the threads of life, herbs represent renewal and spring, and lentils symbolize prosperity and abundance—making it a meaningful dish for the Persian New Year.

Can I make this soup ahead of time?

Yes, and it’s even better the next day. Make it ahead and store it in the fridge. Reheat just before serving with fresh garnish.

What should I serve with Ash Reshteh?

It’s typically served as a standalone dish, but you can pair it with crusty bread, Shirazi salad, or a simple cucumber yogurt dip for a complete meal.

Conclusion

Ash Reshteh is more than just a soup—it’s a celebration of Persian culture, a symbol of new beginnings, and a bowl full of comfort and nourishment. With its hearty mix of herbs, legumes, and noodles, it’s a dish that brings people together, whether for Nowruz or a cozy night in. With its forgiving nature and deep flavor, this Persian noodle soup is sure to become a staple in your kitchen.

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