Ash Reshteh is one of Iran's most famous traditional soups, made with fresh herbs, beans, lentils, Persian noodles (reshteh), and topped with creamy kashk, fried onions, mint oil, and garlic. Rich, hearty, and packed with nutritious ingredients, this comforting soup is commonly served during Nowruz, Ramadan, and family gatherings. Its unique combination of herbs, legumes, and noodles creates a deeply satisfying meal that perfectly represents the flavors of authentic Persian cuisine.
Chickpeas – ½ cup, soaked overnight ,, Kidney beans – ½ cup, soaked overnight ,, Brown lentils – ½ cup
Persian reshteh noodles – 8 oz (225 g) ,, Spinach – 2 cups, chopped ,, Parsley – 1 cup, chopped
Cilantro – 1 cup, chopped ,, Green onions – 1 cup, chopped ,, Dill – ½ cup, chopped
Onion – 2 large, thinly sliced ,, Garlic – 4 cloves, minced ,, Kashk (or plain Greek yogurt) – 1 cup
Vegetable broth – 8 cups ,, Turmeric – 1 tsp ,, Dried mint – 2 tbsp
Olive oil – 3 tbsp ,, Salt – 1 tsp ,, Black pepper – ½ tsp
Garnish : Fried onions ,, Mint oil ,, Extra kashk
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