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Ash Reshteh: Hearty Persian Noodle Soup

Close-up of a rich, green persian noodle soup topped with fried onions and a swirl of yogurt.
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Make authentic Ash Reshteh, a traditional, comforting Persian noodle soup packed with fresh herbs, legumes, and tender noodles. This one-pot meal delivers deep, wholesome flavor perfect for any gathering or a cozy dinner.

Ingredients

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  • 1 cup dried chickpeas, soaked overnight
  • 1 cup dried kidney beans, soaked overnight
  • 1 cup dried lentils, rinsed
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 bunch fresh parsley, chopped
  • 1 bunch fresh cilantro, chopped
  • 1 bunch fresh dill, chopped
  • 1 bunch fresh spinach, chopped
  • 1 bunch fresh green onions (scallions), chopped
  • 1 cup dried reshteh noodles (or thin egg noodles)
  • 1 teaspoon turmeric powder
  • 1 teaspoon dried mint
  • Salt and black pepper to taste
  • Vegetable oil for sautéing
  • For Topping: 1/2 cup fried onions (Piaz Dagh)
  • For Topping: 1/4 cup dried mint, lightly fried in oil (Nana Dagh)
  • For Topping: 1/2 cup kashk (Persian whey) or plain Greek yogurt

Instructions

  1. Drain and rinse the soaked chickpeas and beans. Place them in a large pot with enough fresh water to cover them by several inches. Bring to a boil, then reduce heat and simmer until partially tender, about 1 to 1.5 hours. Skim off any foam.
  2. While the legumes cook, heat 2 tablespoons of oil in a separate skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 8 minutes. Add the minced garlic and turmeric, cook for 1 minute until fragrant.
  3. Add the onion and garlic mixture to the pot with the legumes. Add the lentils, salt, and pepper. Continue to simmer.
  4. Add all the fresh chopped herbs (parsley, cilantro, dill, spinach, green onions) and the dried mint to the soup. Stir well.
  5. Add enough water to reach your desired soup consistency. Bring the soup back to a gentle simmer.
  6. Add the reshteh noodles. Cook according to package directions, usually 10 to 15 minutes, stirring often to prevent sticking. The soup will thicken considerably.
  7. Taste and adjust seasoning. If the soup is too thick, add a little hot water.
  8. To serve, ladle the Ash Reshteh into bowls. Drizzle with kashk or Greek yogurt, and garnish generously with fried onions (Piaz Dagh) and fried dried mint (Nana Dagh).

Notes

  • For a vegetarian Persian soup, ensure you use vegetable broth or water instead of chicken broth.
  • If you cannot find reshteh noodles, use thin spaghetti broken into small pieces or vermicelli.
  • You can prepare the fried onions and mint topping ahead of time for quicker assembly.
  • This nourishing homemade soup freezes well without the toppings.

Nutrition

Find it online: https://daisyrecipe.com/persian-noodle-soup-ash-reshteh-recipe/