Ash Reshteh

Introduction

Ash Reshteh is a hearty Persian soup filled with noodles, beans, and herbs, making it both nutritious and deeply comforting. This thick, stew-like soup is often associated with Nowruz, the Persian New Year, symbolizing prosperity and good fortune. Ash Reshteh is more than food—it is a tradition, representing abundance with every ingredient. Its unique combination of legumes, herbs, and noodles creates a rich flavor profile that is as filling as it is nourishing.

History and Cultural Context

Soups and stews have always been integral to Persian cuisine, with Ash Reshteh standing out as one of the most iconic. The long noodles, or reshteh, symbolize life and destiny, which is why this dish is closely tied to New Year celebrations. In Persian households, Ash Reshteh is often prepared in large batches and shared with friends, neighbors, and relatives as an act of goodwill. This tradition reflects the communal spirit that lies at the heart of Persian culture.

Ingredients and Substitutions

The soup typically includes a combination of chickpeas, kidney beans, lentils, fresh herbs such as parsley, dill, and spinach, and reshteh noodles. Kashk, a fermented dairy product, is used as a garnish, lending tang and depth. If reshteh noodles are unavailable, linguine or fettuccine can be substituted. Kashk can be replaced with sour cream, yogurt, or even vegan cashew cream for dietary adaptations. Each family has its own variation, making Ash Reshteh a versatile dish that evolves with local tastes.

Cooking Tips

Soak beans overnight to reduce cooking time and ensure tenderness. Fresh herbs give the soup its vibrant flavor, though dried herbs can be used in a pinch. The noodles should be added toward the end of cooking to avoid becoming mushy. Garnishes are essential: fried onions, garlic, and dried mint create layers of aroma and taste. Kashk, drizzled on top, ties everything together with its creamy tang.

Serving Suggestions

Ash Reshteh is typically served hot in bowls, topped generously with kashk, fried onions, and mint oil. It is often accompanied by fresh flatbread, making it a complete and satisfying meal. As a dish tied to celebration and symbolism, it is best enjoyed with family and friends, carrying with it the blessings of abundance, health, and happiness for the year ahead.

Print Recipe

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Ash Reshteh

Cooking Method: Simmering Cuisine: Persian Courses: Main Course, Soup Recipe Keys: H hearty T traditional Persian V vegetarian-friendly

Difficulty: Intermediate Prep Time 30 mins Cook Time 90 mins Total Time 2 hrs

Servings: 6 Calories: 350

Dietary:

V Vegetarian

Description

Persian herb and bean noodle soup traditionally served during Nowruz.

Main Ingredients

Servings

• 1 cup chickpeas (soaked overnight)
• ¹⁄₂ cup lentils
• ¹⁄₂ cup kidney beans
• 2 cups spinach (chopped)
• 1 cup parsley (chopped)
• ¹⁄₂ cup dill (chopped)
• 1 onion (sliced)
• 2 cloves garlic (minced)
• 1 tsp dried mint
• 200g reshteh noodles (or linguine)
• ¹⁄₂ cup kashk (or sour cream)
• 2 tbsp vegetable oil
• 1 tsp salt
• ¹⁄₂ tsp black pepper

Instructions

1. Cook soaked beans until tender.
2. In a large pot, sauté onions and garlic in oil.
3. Add spinach, parsley, dill, salt, and pepper.
4. Stir in lentils, chickpeas, kidney beans, and enough water to cover.
5. Simmer for 1 hour until flavors meld.
6. Add noodles and cook until tender.
7. Top with kashk, fried onions, and dried mint before serving.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 60g20%

Protein 18g36%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Top with fried garlic, onions, and dried mint for authentic flavor.

Keywords: ash reshteh, Persian soup, noodle stew, herb soup