Ash Reshteh is a traditional Persian noodle soup commonly prepared during Nowruz (Persian New Year) celebrations. This hearty and nourishing soup combines herbs, legumes, noodles, and aromatic spices, creating a rich and comforting dish symbolizing good fortune and prosperity. Packed with plant-based protein and fresh flavors, it’s both wholesome and deeply satisfying.
Cook Legumes: Soak chickpeas, lentils, and beans overnight (if using dried). Cook them in water until tender.
Sauté Aromatics: Heat oil in a large pot and sauté chopped onions and garlic until golden and fragrant.
Add Herbs: Stir in chopped parsley, cilantro, spinach, and green onions. Cook for 5 minutes until wilted.
Add Broth & Legumes: Pour in vegetable broth and add cooked legumes. Simmer for 15–20 minutes to develop flavor.
Add Noodles: Break Persian noodles (reshteh) into smaller pieces and add to the soup. Cook until tender.
Season & Thicken: Add turmeric, salt, and pepper. Stir in a little kashk (or yogurt/plant-based alternative) for creaminess.
Serve: Garnish with caramelized onions, dried mint sautéed in oil, and extra kashk before serving hot.
½ cup chickpeas (cooked)
1 medium onion, sliced
½ cup lentils (cooked)
4 cups vegetable broth
1 cup mixed fresh herbs (parsley, cilantro, spinach, green onions)
2 tablespoons oil + 2 tablespoons kashk (or yogurt alternative)
150 g Persian noodles (reshteh) or thin noodles
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