Persian noodle and bean soup with herbs
Ash Reshteh
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Servings
6
8 cups
Difficulty
Medium
Cost
Budget
$
Recipe at a Glance
A thick, hearty Persian soup loaded with herbs, noodles, beans, and lentils, topped with tangy kashk, fried onions, and dried mint. A bowl of pure comfort for Nowruz and beyond.
Cuisine: Various
Category: Main Course
Difficulty: Medium
Cost: $
Dietary: Vegetarian
Quick Summary
80 min total time|6 servings|Medium difficulty
A thick, hearty Persian soup loaded with herbs, noodles, beans, and lentils, topped with tangy kashk, fried onions, and dried mint. A bowl of pure comfort for Nowruz and beyond.
Vegetarian
Sarah Chen
(Updated )
Ash reshteh is one of Persia's great soups—thick, nourishing, and layered with toppings. The noodles symbolize the many paths of life, making this a traditional dish for the Persian New Year.
Whether you are feeding a hungry family or hosting friends, this main course delivers the kind of satisfaction that keeps people coming back.
Ingredients
Instructions
- 1
Cook soaked chickpeas and kidney beans in 8 cups water for 40 minutes until almost tender. Add lentils and cook 15 more minutes.
- 2
Sauté fresh herbs in 2 tbsp oil for 10 minutes until dark. Add to the soup with turmeric and salt.
- 3
Add noodles and cook 10 minutes until tender, stirring to prevent sticking.
- 4
Fry onion slices in oil until deeply golden and crispy.
- 5
Serve in bowls topped with kashk, crispy onions, and dried mint bloomed in 1 tbsp hot oil.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
KashkSour cream or thick yogurt
Different but provides similar tangy contrast
Reshteh noodlesLinguine or fettuccine
Widely available substitute
Tips & Storage
Pro Tips
The soup should be very thick—almost like a stew. Add water only if too thick to stir.
Bloom dried mint in hot oil right before serving for the most aromatic garnish.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 4 days. It thickens when stored, so thin with water.
Reheating
Reheat on the stove with added water. The noodles absorb liquid as it sits.
Nutrition Facts
Per serving (5mg) · 6 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein16g
Carbohydrates8g
Fat50g
Fiber520mg
Sugar10g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is kashk?
- A tangy, fermented whey product used in Persian cooking. Sour cream is a common substitute.
- Can I use canned beans?
- Yes, add them in the last 15 minutes with the noodles to save time.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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