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Ash Reshteh is one of those soups that makes an entire kitchen feel alive. Thick with herbs, beans and soft noodles, it is a favourite comfort bowl in Iran, especially on cold days and at New Year gatherings when people want something generous and familiar.
It sits somewhere between soup and stew, with a spoon that almost stands up in the bowl. Spoonfuls carry herbs, lentils, chickpeas and strands of reshteh noodles, all held together by a tangy swirl of kashk, the fermented whey that gives Ash Reshteh its signature character.
What makes it so appealing is how social it feels. A big pot goes in the centre of the table, toppings are shared around, and everyone customises their bowl with more fried onions, garlic or dried mint. It invites second ladles, quiet conversation and that slow, content pause after a good meal.
What Is Ash Reshteh?
Ash Reshteh is a traditional Iranian noodle and herb soup, cooked slowly until it becomes thick, creamy and deeply aromatic. It usually contains several kinds of beans, tangled wheat noodles, a generous amount of greens and that finishing drizzle of kashk on top.
The soup is often garnished with three important toppings. Fried onions bring sweetness and crunch, fried garlic adds warmth, and dried mint sizzled briefly in oil perfumes the whole pot. Together they sit over the pale swirl of kashk and create a striking and inviting surface.
Although it is rich and filling, Ash Reshteh is also surprisingly bright. The herbs keep it fresh, the kashk adds a gentle tang, and the spices are warming rather than fiery. That balance makes it easy to enjoy in every season, not only in winter.
Ingredients and Taste
At the heart of Ash Reshteh are herbs and legumes. Cooks usually combine parsley, coriander, spinach and sometimes fenugreek with lentils, chickpeas and sometimes red or pinto beans. The mix simmers in a seasoned broth until the beans are tender and the greens have melted into the liquid.
Reshteh noodles give the dish its name and texture. These wheat noodles are added towards the end, so they keep a little bite while still thickening the soup. Turmeric is common, giving a gentle golden tone and a soft, earthy flavour that ties the vegetables and pulses together.
Flavour wise, each spoonful offers layers rather than a single note. The beans are earthy, the herbs taste green and fresh, the kashk brings a sour creamy touch, and the toppings deliver crunch and fragrance. The result is deeply satisfying, yet still lively and interesting right to the last spoonful.
A Taste of History
Ash style soups have a long presence in Persian cooking, where they have been prepared for centuries in homes, caravanserais and religious kitchens. Ash Reshteh gained a special place as a dish linked with gatherings, journeys and moments of hope for good fortune.
During Nowruz, the Iranian New Year, many families prepare Ash Reshteh as part of their celebrations. The long noodles are sometimes said to represent paths and decisions in life. Serving the soup at the start of a new year is a way to wish for wise choices and smooth journeys for everyone at the table.
Over time, Ash Reshteh spread from home kitchens to restaurants and street stalls, both within Iran and in Iranian communities abroad. Each region and family has its own version, adjusting the herbs, beans or thickness, but the core idea remains the same, a generous pot made to be shared.
How to Make Ash Reshteh (Noodle and Herb Soup)
Ash Reshteh is one of Iran’s most cherished soups, known for its hearty combination of legumes, herbs, and noodles. It’s rich, aromatic, and deeply comforting, especially enjoyed during Nowruz or cold winter days. Expect layers of earthy flavour, tangy whey, and fragrant fried garnishes. See the recipe card at the bottom for printable directions
Ingredients
- 2 tbsp vegetable oil
- 2 medium onions, finely sliced
- 3 cloves garlic, minced
- ½ tsp turmeric powder
- 100 g dried lentils
- 100 g dried chickpeas (soaked overnight and drained)
- 100 g dried kidney beans (soaked overnight and drained)
- 1.5 litres water or vegetable stock
- 200 g fresh spinach, chopped
- 150 g fresh parsley, chopped
- 100 g fresh coriander, chopped
- 100 g fresh dill, chopped
- 2 spring onions, finely chopped
- 120 g reshteh noodles (or tagliatelle if unavailable)
- 250 g kashk (fermented whey) or Greek style yoghurt (if substituting)
- Salt and black pepper, to taste
For Garnish (Optional but Traditional):
- 1 medium onion, thinly sliced and fried until golden
- 2 tbsp dried mint, lightly fried in oil for mint oil
- 2 tbsp kashk for drizzling
Cooking Instructions
Step 1: Prepare the legumes
Rinse the soaked chickpeas and kidney beans, then place them in a large pot with lentils. Cover with water or vegetable stock and bring to a boil. Reduce the heat and simmer for about 45 minutes until tender. Skim off any foam that rises to the surface.
Step 2: Sauté the aromatics
In a separate pan, heat oil and add the sliced onions. Cook over medium heat until golden and caramelised. Stir in the minced garlic and turmeric. Allow the spices to bloom for a minute until fragrant, then add this mixture to the pot of legumes. This step adds depth and warmth to the base.
Step 3: Add the herbs
Stir in the spinach, parsley, coriander, dill, and spring onions. Simmer gently for about 15 minutes until the herbs have softened and the soup turns vibrant green. Keep the heat low to preserve the fresh aroma.
Step 4: Cook the noodles
Break the reshteh noodles into shorter pieces and add them to the pot. Stir well to prevent sticking. Cook for around 10 minutes until the noodles are tender. If the soup becomes too thick, add a little hot water to adjust the consistency.
Step 5: Add the kashk and season
Stir in the kashk (or yoghurt if substituting) and season with salt and black pepper. Cook for another 5 minutes on low heat. The kashk lends the soup its distinctive tang and creamy texture. Do not boil after adding, as this may cause curdling.
Step 6: Prepare the garnishes
While the soup simmers, fry the extra onion until crisp and golden. In a separate small pan, gently warm the dried mint in a spoonful of oil to create fragrant mint oil. Set aside both toppings.
Step 7: Adjust and rest
Taste the soup and adjust seasoning as needed. Let it rest for about 10 minutes before serving. This allows the flavours to meld beautifully.
Step 8: Serve the Ash Reshteh
Ladle the soup into warm bowls. Top with a drizzle of kashk, fried onions, and mint oil in a circular pattern for an authentic Persian touch.
Step 9: Garnish and final touches
If you wish, sprinkle a few extra herbs or a pinch of sumac for gentle acidity. Serve with flatbread or pickled vegetables on the side.
Step 10: Enjoy and share
Ash Reshteh is best served warm, allowing the creamy broth and herbaceous aroma to shine through. This dish celebrates community and comfort, making it ideal for sharing.
Variations and Substitutions
- Noodles: If reshteh is unavailable, use flat pasta such as tagliatelle or linguine broken into short pieces.
- Kashk: Substitute with Greek yoghurt or sour cream mixed with a little salt for a similar tangy effect.
- Legumes: You may use canned chickpeas or kidney beans for convenience; rinse thoroughly before adding.
- Herbs: If fresh herbs are not accessible, use dried equivalents in smaller amounts, though the flavour will be milder.
Cooking Tips for Perfect Ash Reshteh
- Cook the beans separately if using different varieties, as cooking times may vary.
- Do not overcook the noodles; they should remain slightly firm within the thick broth.
- Fry the mint oil briefly to avoid bitterness.
- Kashk should be added at the end to preserve its creamy texture and prevent separation.
- Let the soup sit before serving for a richer, well-rounded flavour.
How to Store and Reheat
Cooling and Fridge Storage
If you have leftovers, let the soup cool to room temperature, then move it into sealed containers. The noodles continue to soften as it rests, and the flavours meld beautifully by the next day, so many people feel that day two Ash Reshteh tastes even better.
Keep the containers in the fridge and aim to finish them within three days. If you know you will be storing some, you can hold back a little extra kashk and toppings in separate pots. Adding them fresh when serving keeps the flavour bright and the texture pleasing.
Freezing for Later
Ash Reshteh can go into the freezer, although the noodles and herbs may soften quite a lot. If you plan ahead, freeze a portion before adding the noodles and kashk, then cook fresh noodles and finish with kashk when reheating. This keeps the final texture closer to a newly made pot.
If you freeze fully finished soup, use freezer safe containers with a little space at the top. Label with the date and try to enjoy it within two months. Defrost in the fridge overnight so the texture stays as steady as possible before you warm it through again.
Reheating
To reheat on the hob, pour the soup into a pot and add a splash of water or light stock, since it thickens while it sits. Warm it slowly over a low to medium flame, stirring now and then so it does not catch on the bottom and the noodles stay intact.
Avoid a hard rolling boil, as that can dull the flavour of the herbs and cause the dairy notes in the kashk to split. If reheating in a microwave, use a covered bowl, medium power and short bursts, stirring between each round. Finish with a fresh spoon of kashk and a little fried mint if you have it.
Ash Reshteh (Noodle and Herb Soup)
Ingredients
- 2 tbsp vegetable oil
- 2 medium onions finely sliced
- 3 cloves garlic minced
- ½ tsp turmeric powder
- 100 g dried lentils
- 100 g dried chickpeas soaked overnight and drained
- 100 g dried kidney beans soaked overnight and drained
- 1.5 litres water or vegetable stock
- 200 g fresh spinach chopped
- 150 g fresh parsley chopped
- 100 g fresh coriander chopped
- 100 g fresh dill chopped
- 2 spring onions finely chopped
- 120 g reshteh noodles or tagliatelle if unavailable
- 250 g kashk fermented whey or Greek style yoghurt (if substituting)
- Salt and black pepper to taste
For Garnish (Optional but Traditional):
- 1 medium onion thinly sliced and fried until golden
- 2 tbsp dried mint lightly fried in oil for mint oil
- 2 tbsp kashk for drizzling
Instructions
- Rinse the soaked chickpeas and kidney beans, then place them in a large pot with lentils. Cover with water or vegetable stock and bring to a boil. Reduce the heat and simmer for about 45 minutes until tender. Skim off any foam that rises to the surface.
- In a separate pan, heat oil and add the sliced onions. Cook over medium heat until golden and caramelised. Stir in the minced garlic and turmeric. Allow the spices to bloom for a minute until fragrant, then add this mixture to the pot of legumes. This step adds depth and warmth to the base.
- Stir in the spinach, parsley, coriander, dill, and spring onions. Simmer gently for about 15 minutes until the herbs have softened and the soup turns vibrant green. Keep the heat low to preserve the fresh aroma.
- Break the reshteh noodles into shorter pieces and add them to the pot. Stir well to prevent sticking. Cook for around 10 minutes until the noodles are tender. If the soup becomes too thick, add a little hot water to adjust the consistency.
- Stir in the kashk (or yoghurt if substituting) and season with salt and black pepper. Cook for another 5 minutes on low heat. The kashk lends the soup its distinctive tang and creamy texture. Do not boil after adding, as this may cause curdling.
- While the soup simmers, fry the extra onion until crisp and golden. In a separate small pan, gently warm the dried mint in a spoonful of oil to create fragrant mint oil. Set aside both toppings.
- Taste the soup and adjust seasoning as needed. Let it rest for about 10 minutes before serving. This allows the flavours to meld beautifully.
- Ladle the soup into warm bowls. Top with a drizzle of kashk, fried onions, and mint oil in a circular pattern for an authentic Persian touch.
- If you wish, sprinkle a few extra herbs or a pinch of sumac for gentle acidity. Serve with flatbread or pickled vegetables on the side.
- Ash Reshteh is best served warm, allowing the creamy broth and herbaceous aroma to shine through. This dish celebrates community and comfort, making it ideal for sharing.
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