Try traditional Persian ash reshteh the next time you want a creamy, comforting homemade stew. This version is loaded with fresh herbs and greens, hearty legumes, and noodles in a tangy, spiced broth.
In Iranian cooking, an “ash” is a thick, satisfying stew made with noodles, lentils, beans, spinach, onions and lots of fresh herbs. It’s nourishing, flavorful, and a wonderful way to enjoy seasonal produce.
This particular dish, ash reshteh, is commonly served during Nowruz, the Persian New Year, which falls on the spring equinox — a lovely time to celebrate fresh herbs and lighter flavors.
Two ingredients that may be unfamiliar are kashk and reshteh noodles. Kashk is a fermented dairy product with a tangy, almost cheesy flavor; sour cream or thick Greek yogurt are good substitutes. Reshteh are flat egg noodles; if you can’t find them, dried udon, fettuccine, or linguine work well. See the notes and FAQs below for more details.
Traditionally this soup is topped with pan-fried crispy onions, which add a lovely crunch. I kept this version lighter, but feel free to fry a sliced onion until deeply golden and use it as a garnish for each bowl.
Tip From Kevin
Make the Crispy Onions
Heat a large, deep skillet over medium-high heat and add a neutral oil. Toss thinly sliced onions with a little flour, then fry in batches until dark golden and crisp. Drain on paper towels and reserve for topping.
Table of Contents
- Make the Crispy Onions
- Shortcuts
- Ingredient Notes and Substitutions
- How to Make Ash Reshteh
- Recommended Tools
- Storing and Reheating
- Frequently Asked Questions
- Persian Noodle Soup (Ash Reshteh) Recipe
Serve ash reshteh alongside saffron rice, tahdig, or sabzi polo for a traditional Nowruz spread.
Tip From Kevin
Shortcuts
To speed things up, canned chickpeas and kidney beans are fine and save soaking time. Sour cream stands in for kashk, and udon or fettuccine make suitable noodle substitutes if reshteh isn’t available.
Ingredient Notes and Substitutions
(See the recipe card for exact quantities)
- Noodles – Traditional reshteh are flat egg noodles. Use udon, fettuccine or linguine if you can’t find reshteh.
- Chickpeas & Kidney Beans – Canned beans speed things up; if using dried, soak overnight and cook longer (see recipe notes).
- Dried Green Lentils – These hold their shape while becoming tender and add great texture.
- Cilantro & Parsley – Both brighten the soup; if you dislike cilantro, use extra parsley.
- Spinach – Use a generous amount; it wilts down into the broth.
- Onions – Yellow onions work well for their sweetness; green onions add a fresh bite.
- Stock – Chicken stock gives depth; substitute vegetable or mushroom stock for a vegetarian version.
- Spices – Key seasonings include dried mint, turmeric, garlic, kosher salt and black pepper.
- Kashk – Added as a garnish for tang and creaminess; sour cream or thick Greek yogurt are easy substitutes.
How to Make Ash Reshteh
- Cook the onions. Sauté diced yellow onion in olive oil over low heat until golden and slightly crisp. Reserve half for garnish and leave the rest in the pot.
- Sauté aromatics. Add minced garlic, dried mint, turmeric, salt and pepper. Cook briefly until fragrant, then stir in chicken stock and water.
- Simmer the legumes. Bring to a boil, add lentils, reduce heat, cover and simmer 15 minutes. Drain and add canned chickpeas and kidney beans.
- Add the greens. Stir in chopped cilantro, parsley, green onions and spinach. Cover and simmer another 15 minutes.
- Add the noodles. Break the dried noodles into 2–3 pieces and add to the pot. Cover and cook about 15 minutes, adding water if the soup becomes too thick.
- Season and serve. Adjust seasoning, then serve topped with reserved fried onions, a dollop of kashk or sour cream, and lemon slices.
Recommended Tools
- Large pot — big enough to hold the soup and all the greens comfortably.
Storing and Reheating
Store ash reshteh in an airtight container in the refrigerator for up to 3 days. If you omit kashk or sour cream until serving, it can last up to 5 days. For freezing, wait to add any creamy garnishes until after reheating; dairy can separate if frozen and thawed.
To reheat, warm gently on the stovetop over medium-low heat until heated through. Add a splash of stock or water if it’s too thick.
Frequently Asked Questions
Cilantro, parsley and dried mint are typical. Some versions include dill, though it’s optional.
Traditionally reshteh noodles, a flat egg noodle, are used. If unavailable, udon, fettuccine, linguine or similar pasta are fine substitutes.
Kashk is a fermented, concentrated dairy product that adds tang and richness. Sour cream or thick Greek yogurt can substitute when kashk isn’t available.
Persian Noodle Soup (Ash Reshteh)
Print Recipe
Ingredients
- 2 tbsp olive oil
- 2 large yellow onions
- 4 cloves garlic, minced
- 1 ½ tbsp dried mint
- 1 tsp turmeric
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 6 cups chicken stock
- 2 cups water
- 1 cup dried green lentils
- 15 oz canned chickpeas, drained
- 15 oz canned kidney beans, drained
- 2 oz fresh cilantro (1 bunch), chopped
- 2 oz fresh parsley (1 bunch), chopped
- 4 green onions, chopped
- 12 oz fresh spinach, chopped
- 4 oz dried udon noodles (or 120g reshteh noodles)
Garnish
- 1 cup sour cream or thick Greek yogurt (or ½ cup liquid kashk mixture + 2 tbsp hot water)
- Fried onions
- Lemon slices
Instructions
- In a large pot, sauté the diced onions in olive oil over low heat until golden and slightly crispy. Remove half and set aside for garnish.
- Add the garlic, dried mint, turmeric, salt and pepper. Sauté about 3 minutes, then add the chicken stock and 2 cups of water.
- Bring to a boil, add the lentils, cover and simmer 15 minutes. Add the drained chickpeas and kidney beans.
- Finely chop the cilantro, parsley and green onions. Roughly chop the spinach leaves.
- Add the herbs, green onions and spinach, cover and simmer 15 minutes.
- Break the noodles into 2–3 pieces and add to the broth. Cook covered for 15 minutes, adding more water if the soup thickens too much. Season to taste.
- Serve garnished with fried onions, a dollop of sour cream (or kashk) and lemon slices.
Notes
- If using dried chickpeas and kidney beans, soak them overnight (½ cup each) and cook them about 30 minutes instead of 15 minutes when simmering with the lentils.
Nutrition
The nutrition information is an estimate from an online calculator and should not replace professional advice.
