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Soup Dishes Cooking Time : 1 hour 15 minutes Recipe Servings : Serves: 6–8 Recipe Dificult : easy 0.00

Iranian Ash Reshteh Recipe | Authentic Persian Herb and Noodle Soup

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Ash Reshteh is one of the most cherished and comforting dishes in Persian cuisine. This thick, hearty soup is made with a generous blend of fresh herbs, legumes, noodles, and aromatic spices, then finished with creamy kashk (fermented whey), crispy fried onions, mint oil, and garlic. Rich in flavor and packed with nutritious ingredients, Ash Reshteh is a beloved staple enjoyed throughout Iran, especially during Nowruz (Persian New Year), Ramadan, and family gatherings.

The soup features a flavorful combination of parsley, cilantro, spinach, dill, and green onions, along with chickpeas, lentils, and kidney beans that provide a satisfying texture and excellent nutritional value. Persian noodles, known as reshteh, are added near the end of cooking, thickening the soup while creating its signature hearty consistency. The finishing touches of tangy kashk, fragrant fried mint, and crispy onions elevate the soup into one of the most iconic dishes in Iranian home cooking.

Ash Reshteh symbolizes prosperity and good fortune in Persian culture and is often prepared for celebrations and special occasions. Despite its luxurious flavor, the soup is made from simple, wholesome ingredients and tastes even better the next day as the flavors continue to develop.

Whether you're exploring Persian cuisine for the first time or recreating a traditional family recipe, this authentic Iranian Ash Reshteh delivers rich herbal flavors, comforting warmth, and a true taste of Iran's culinary heritage.

Cooking Method

Heat the oil in a large soup pot over medium heat.
Add the chopped onion and sauté until golden.
Stir in the garlic and turmeric, cooking for 1 minute until fragrant.
Add the chickpeas, kidney beans, lentils, and broth.
Bring to a boil, then reduce the heat and simmer for 20 minutes.
Stir in the spinach, parsley, cilantro, green onions, and dill.
Continue simmering for another 20 minutes.
Add the reshteh noodles and cook for 10–12 minutes, stirring occasionally until tender.
In a small pan, heat the butter or oil and briefly fry the dried mint for 20–30 seconds until fragrant.
Serve the soup topped with kashk, crispy fried onions, mint oil, and fried garlic if desired.

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1 cup cooked chickpeas ,, 1 cup cooked kidney beans ,, 1 cup cooked lentils ,, 1 large onion, finely chopped

3 garlic cloves, minced ,, 2 tbsp vegetable oil ,, 2 cups fresh spinach, chopped

1 cup fresh parsley, chopped ,, 1 cup fresh cilantro, chopped

1 cup green onions, chopped ,, ½ cup fresh dill, chopped

6 cups vegetable or beef broth ,, 7 oz (200g) Persian reshteh noodles (or linguine broken into pieces)

1 tsp turmeric ,, Salt and black pepper, to taste

For Garnish : ½ cup kashk (or plain Greek yogurt as a substitute) 2 large onions, thinly sliced and fried until crispy ,, 2 tbsp dried mint ,, 2 tbsp butter or oil ,, Fried garlic slices (optional)

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