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Authentic Ash Reshteh (Hearty Persian Noodle Soup)

A bowl of vibrant green Persian noodle soup topped generously with crispy fried onions and fresh parsley.
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Make this traditional Persian noodle soup, Ash Reshteh, which is packed with fresh herbs, legumes, and tender noodles. It is a deeply comforting, one-pot meal perfect for any day you crave authentic Middle Eastern flavor.

Ingredients

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  • 1 cup dried chickpeas, soaked overnight
  • 1 cup dried kidney beans, soaked overnight
  • 1 cup dried lentils, rinsed
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 cup fresh parsley, chopped
  • 1 cup fresh cilantro, chopped
  • 1 cup fresh dill, chopped
  • 1 cup fresh spinach, chopped
  • 1/2 cup dried mint
  • 8 ounces reshteh noodles (or thin egg noodles if reshteh is unavailable)
  • 6 cups vegetable broth
  • 1/2 cup dried fenugreek leaves (optional)
  • 1/4 cup turmeric powder
  • Salt and black pepper to taste
  • Oil for sautéing
  • For Topping: Kashk (Persian whey), fried onions, and fried mint

Instructions

  1. Drain and rinse the soaked chickpeas and beans. Place them in a large pot with the vegetable broth. Bring to a boil, then reduce heat and simmer until partially tender, about 1 to 1.5 hours. Add the rinsed lentils and continue simmering.
  2. While the legumes cook, prepare the herbs. In a separate large skillet, heat oil over medium heat. Sauté the chopped onion until soft, about 5 minutes. Add the minced garlic and turmeric, cooking for one minute until fragrant.
  3. Add all the fresh chopped herbs (parsley, cilantro, dill, spinach) and dried mint to the skillet. Cook, stirring often, until the herbs wilt down significantly, about 10 to 15 minutes. This step concentrates the flavor.
  4. Add the sautéed herb mixture to the pot with the simmering legumes. Stir well. Add salt and pepper. Continue cooking until the legumes are fully tender.
  5. Add the reshteh noodles to the soup. Cook according to package directions, usually 8 to 10 minutes, stirring occasionally to prevent sticking. If the soup becomes too thick, add a little hot water.
  6. Taste and adjust seasoning. If using dried fenugreek, stir it in during the last 5 minutes of cooking.
  7. Ladle the hot soup into bowls. Top each serving generously with kashk, a sprinkle of fried onions, and a drizzle of fried mint oil. Serve immediately.

Notes

  • You can prepare this as a vegetarian Persian soup by using vegetable broth. For a richer flavor, use chicken broth if you are not following a strict vegetarian diet.
  • If you are making this for Nowruz recipes tradition, prepare the toppings (fried onions and mint) ahead of time to save time on the day of serving.
  • If you cannot find reshteh noodles, use thin spaghetti broken into small pieces or angel hair pasta.

Nutrition

Find it online: https://cookingbyfelix.com/persian-noodle-soup-ash-reshteh-recipe/