Ash Reshteh (Persian Greens, Bean and Noodle Soup)

Why You’ll Love Ash Reshteh Recipe

• Rich in flavor: Fresh herbs, aromatic turmeric, caramelized onions, and tangy kashk create a delicious balance of earthy, savory, and refreshing flavors.

• Hearty and satisfying: Beans, lentils, and noodles transform this soup into a complete and filling meal.

• Packed with greens: Spinach and generous quantities of fresh herbs give the soup its distinctive flavor and beautiful green color.

• Perfect for gatherings: With 10 generous servings, this recipe is ideal for family dinners, celebrations, and entertaining guests.

• Great for meal preparation: The soup can be made ahead of time, and its flavors continue to develop as it rests.

• Customizable: You can adjust the herbs, substitute certain beans, or prepare a vegetarian version using vegetable broth.

• Traditional Persian comfort food: This recipe captures the signature flavors and textures that make Ash Reshteh such a cherished Iranian dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Beans and Lentils

• ¼ cup dried chickpeas

• ¼ cup dried white beans, such as navy beans or cannellini beans

• 1 cup dried green or brown lentils

• Fine sea salt, to taste

• Freshly ground black pepper, to taste

These legumes form the hearty foundation of Ash Reshteh. Chickpeas provide a slightly nutty flavor, white beans contribute creaminess, and lentils add earthy richness while helping thicken the soup.

Fresh Greens and Herbs

• 2 pounds fresh spinach

• 1 pound fresh cilantro, approximately 3 large bunches

• 1 pound fresh Italian parsley, approximately 3 large bunches

• 2 large bunches fresh dill

• 1 large bunch fresh chives

• About 20 large fresh mint leaves

Fresh herbs are essential to the authentic flavor of Ash Reshteh. Using generous quantities of greens creates the soup’s distinctive color, aroma, and herbal depth.

Aromatics and Seasonings

• 6 tablespoons extra-virgin olive oil, divided

• ⅓ cup additional extra-virgin olive oil, for the mint garnish

• 2 large yellow onions, one finely chopped and one thinly sliced

• 2 garlic cloves, minced

• ½ teaspoon ground turmeric

• 1 tablespoon dried mint

Slowly cooked onions bring natural sweetness, while garlic and turmeric provide warmth and complexity. Dried mint adds a fragrant finishing touch.

Broth, Noodles, and Kashk

• 2 quarts chicken stock, beef stock, or water

• 1½ cups liquid kashk, plus ½ cup for serving

• 8 ounces reshteh, Persian soup noodles

Kashk is a traditional fermented dairy product made from yogurt or whey. It adds a distinctive tangy, salty flavor that balances the rich beans and herbs.

Reshteh noodles are thicker than many ordinary soup noodles and help give the dish its characteristic hearty consistency.

Directions

Step 1: Soak the Chickpeas and White Beans

The night before preparing the soup, place the dried chickpeas and white beans in a medium bowl.

Add a generous pinch of salt and 2 cups of water, making sure the beans are submerged.

Cover the bowl and refrigerate overnight. This soaking process helps the beans hydrate and cook more evenly.

Before cooking, drain the beans and discard the soaking water.

Step 2: Prepare the Fresh Herbs and Greens

Wash the spinach, cilantro, parsley, dill, chives, and mint thoroughly to remove any dirt or grit.

Dry the greens well using a salad spinner or clean kitchen towels. Excess water can make chopping difficult and dilute the flavor of the soup.

Roughly chop the spinach into large pieces.

Remove the tough, woody stems from the cilantro, parsley, and dill, keeping the tender stems and leaves.

Finely chop the cilantro, parsley, dill, chives, and fresh mint into pieces no larger than a quarter.

If preparing the ingredients in advance, store the chopped herbs and greens in covered containers or food-safe bags in the refrigerator overnight.

Step 3: Cook the Onion and Garlic

Place a large Dutch oven or stockpot, preferably with a capacity of at least 10 quarts, over medium heat.

Add 4 tablespoons of olive oil.

Once the oil begins to shimmer, add the finely chopped yellow onion and a generous pinch of salt.

Cook for approximately 16–18 minutes, stirring frequently, until the onion becomes soft and golden brown.

Add the minced garlic and continue cooking for another minute, stirring constantly to prevent burning.

This slow cooking process creates a flavorful aromatic base for the soup.

Step 4: Add the Beans, Lentils, and Spices

Add the drained chickpeas and white beans to the pot.

Stir in the dried lentils, ground turmeric, and approximately 1 teaspoon of freshly ground black pepper.

Cook for about 2 minutes, stirring continuously so the beans and lentils become coated with the fragrant oil and spices.

This brief cooking step helps distribute the seasonings throughout the soup.

Step 5: Add the Greens and Broth

Add all the chopped spinach and fresh herbs to the pot.

Pour in the chicken stock, beef stock, or water and stir thoroughly.

The pot may appear extremely full at first, but the greens will shrink considerably as they cook.

Partially cover the pot with a lid and bring the mixture to a boil.

Once boiling, reduce the heat to maintain a gentle simmer.

Cook for approximately 1 hour, stirring regularly to prevent the herbs and legumes from sticking to the bottom.

If the soup becomes too thick after the greens have wilted, add 1–2 cups of additional water as needed.

Step 6: Incorporate the Kashk

Place 1½ cups of liquid kashk in a medium mixing bowl.

Add one or two ladles of hot soup and whisk until the kashk becomes smooth and evenly incorporated.

Slowly pour this mixture back into the soup pot, stirring gently.

The kashk will change the soup’s color from a bright herbal green to a softer, creamy green.

Tempering the kashk with hot soup helps it blend more smoothly.

Step 7: Add the Persian Noodles

Increase the heat slightly and bring the soup back to a boil.

Break the reshteh noodles in half and add them to the pot.

Stir gently to separate the noodles and prevent them from sticking together.

Reduce the heat and simmer for approximately 30 minutes, stirring occasionally.

The noodles should become tender and slightly chewy, while the chickpeas, white beans, and lentils should be completely cooked.

If the legumes need more time, continue simmering until tender.

Step 8: Prepare the Caramelized Onion Garnish

While the soup finishes cooking, heat a medium frying pan over medium-high heat.

Add the remaining 2 tablespoons of olive oil from the initial 6 tablespoons.

Once the oil is hot, add the thinly sliced yellow onion and a pinch of salt.

Cook for approximately 16–18 minutes, stirring frequently, until the onion turns deeply golden and caramelized.

Transfer the cooked onion to a plate lined with paper towels to absorb excess oil.

Allow it to cool slightly. The onions will add sweetness and a pleasant contrast in texture to the finished soup.

Step 9: Make the Mint Oil

Wipe the frying pan clean and return it to low heat.

Add the additional ⅓ cup of olive oil and warm it gently.

Stir in the dried mint, then immediately remove the pan from the heat.

Allow the mint to steep in the warm oil for at least 5 minutes.

Avoid overheating the dried mint, as it can burn quickly and develop a bitter flavor.

Step 10: Prepare the Kashk Drizzle

Place the remaining ½ cup of liquid kashk in a small bowl.

Add a few tablespoons of water and stir until it reaches the consistency of thin yogurt.

The mixture should be smooth and pourable, making it easy to drizzle over individual servings.

Step 11: Adjust the Soup’s Consistency

Check the texture of the finished Ash Reshteh.

Traditionally, this soup should be thick and substantial, similar to a hearty chili rather than a thin broth.

If the soup is too thick, gradually add water in ½-cup increments until the desired consistency is reached.

Taste and adjust the seasoning with additional salt and black pepper if necessary.

Remember that both kashk and Persian noodles can contain significant amounts of salt, so season carefully.

Step 12: Garnish and Serve

Ladle the hot soup into individual serving bowls.

Drizzle each portion with the thinned kashk and fragrant mint oil.

Finish with a generous sprinkling of caramelized onions.

Serve immediately while warm, allowing everyone to enjoy the creamy, herbal, and savory flavors of this traditional Persian dish.

Servings and Timing

Ash Reshteh is especially suitable for large family meals and special occasions. The recipe produces approximately 10 hearty servings, although the exact number depends on portion size.

For a complete Persian-inspired meal, serve the soup with warm flatbread, fresh herbs, sliced radishes, or a simple cucumber and tomato salad.

Variations

1. Vegetarian Ash Reshteh

For a vegetarian version, replace the chicken or beef stock with vegetable broth or water.

The combination of beans, lentils, greens, and kashk provides plenty of richness without meat-based stock.

2. Vegan Ash Reshteh

To make this soup completely plant-based, use vegetable broth instead of meat stock and replace traditional dairy-based kashk with a tangy, unsweetened plant-based yogurt alternative.

A little lemon juice can help recreate the tanginess of traditional kashk, although the flavor will be different.

3. Extra Creamy Ash Reshteh

For a creamier consistency, mash a small portion of the cooked beans against the side of the pot.

Stir them back into the soup to naturally thicken the broth.

You can also add a little extra kashk for a more pronounced tangy flavor.

4. Spicy Persian Noodle Soup

Although traditional Ash Reshteh is not particularly spicy, you can introduce a gentle kick by adding red pepper flakes or a pinch of cayenne pepper.

Start with a small quantity so the heat doesn’t overpower the delicate herbal flavors.

5. Different Bean Combinations

If white beans are unavailable, substitute great northern beans, cannellini beans, or another mild white bean variety.

You can also experiment with additional chickpeas or lentils, although changing the proportions may affect the soup’s thickness.

6. Alternative Noodles

Traditional reshteh noodles are ideal because of their texture and flavor.

If they are unavailable, substitute linguine, fettuccine, or another sturdy wheat noodle.

Break the noodles into shorter pieces before adding them to the soup, and adjust the cooking time according to the package instructions.

7. Extra Herb Flavor

For an even more herb-forward soup, increase the amount of parsley, cilantro, or dill slightly.

You can also experiment with small quantities of other tender leafy greens, such as Swiss chard.

Maintain a generous balance of herbs to legumes to preserve the soup’s characteristic flavor.

Storage/Reheating

Refrigerating Ash Reshteh

Allow the soup to cool before transferring it to airtight containers. Refrigerate promptly, within 2 hours of cooking.

Store in the refrigerator for up to 3–4 days.

Because the noodles continue absorbing liquid, the soup will naturally thicken as it sits.

For the best results, store the caramelized onions, mint oil, and extra kashk separately from the soup.

Freezing Ash Reshteh

Ash Reshteh can be frozen for approximately 2–3 months for best quality.

Allow the soup to cool completely, then divide it into freezer-safe containers, leaving some room for expansion.

Keep in mind that cooked noodles may become softer after freezing and thawing.

If preparing a batch specifically for freezing, consider setting aside some soup before adding the noodles and incorporating freshly cooked noodles when reheating.

Freeze the soup without its final garnishes whenever possible.

Reheating on the Stovetop

Transfer the desired amount of soup to a saucepan or pot.

Add a splash of water or broth to loosen the consistency.

Warm over medium-low heat, stirring frequently, until the soup is thoroughly heated to 165°F (74°C).

Taste and adjust the seasoning if needed.

Finish with fresh kashk, mint oil, and caramelized onions before serving.

Reheating in the Microwave

Place an individual serving in a microwave-safe bowl.

Add a tablespoon or two of water and stir.

Cover loosely and microwave in short intervals, stirring between each interval to distribute the heat evenly.

Continue until the soup is steaming hot throughout.

Tips for Maintaining the Best Texture

Avoid repeatedly boiling the soup during reheating, as this can cause the noodles to become overly soft.

Add water gradually rather than all at once, since Ash Reshteh should remain thick and hearty.

Fresh garnishes are especially helpful when serving leftovers because they restore the contrast between creamy soup, aromatic mint, and sweet onions.

FAQs

1. What is Ash Reshteh?

Ash Reshteh is a traditional Persian thick soup made with fresh herbs, leafy greens, legumes, noodles, and kashk.

It is one of Iran’s most recognizable comfort foods and is commonly served during family gatherings, holidays, and seasonal celebrations.

The word ash refers to a category of thick Persian soups, while reshteh refers to the noodles used in the dish.

2. What makes Ash Reshteh different from regular noodle soup?

Unlike typical noodle soups, Ash Reshteh contains a large quantity of chopped fresh herbs and greens, along with several varieties of legumes.

Its consistency is much thicker than a standard broth-based soup.

The addition of tangy kashk, caramelized onions, and mint oil creates a unique combination of flavors that distinguishes it from other noodle dishes.

3. What is kashk, and can I substitute it?

Kashk is a traditional Persian dairy ingredient made from fermented yogurt or whey that has been concentrated or dried.

It has a salty, tangy flavor and contributes creaminess to Ash Reshteh.

If kashk is unavailable, thick plain yogurt or Greek yogurt thinned with water can be used as an alternative.

However, yogurt will not reproduce the exact depth and distinctive flavor of authentic kashk.

4. Can I make Ash Reshteh without soaking the beans overnight?

Yes, but the cooking process will need to be adjusted.

One option is to use a quick-soaking method by boiling the chickpeas and white beans briefly, removing them from the heat, and allowing them to soak for approximately 1 hour before draining.

You can also use canned chickpeas and white beans to save time.

If using canned beans, rinse and drain them thoroughly, then add them later in the cooking process so they do not become overly soft.

5. Can I use dried herbs instead of fresh herbs?

Fresh herbs are strongly recommended because they provide the vibrant flavor and texture that define Ash Reshteh.

Dried herbs can be used in limited quantities when fresh options are unavailable, but the final result will have a different flavor and appearance.

For the best results, keep fresh spinach as the main leafy green and use as many fresh herbs as possible.

6. Why is my Ash Reshteh too thick?

Ash Reshteh naturally thickens because the beans, lentils, and noodles absorb liquid during cooking.

It also becomes thicker as it cools.

If the soup is excessively thick, add warm water or broth in small increments while stirring.

The ideal consistency is substantial and spoonable, similar to a thick stew or chili.

7. Can I prepare Ash Reshteh ahead of time?

Yes. Ash Reshteh is an excellent make-ahead dish because its flavors have time to blend and deepen.

You can prepare the soup a day in advance and refrigerate it in an airtight container.

When reheating, add a little water or broth to restore its original consistency.

For the best presentation, prepare or refresh the caramelized onion, mint oil, and kashk garnishes just before serving.

8. Is Ash Reshteh healthy?

Ash Reshteh can be a nutritious and satisfying meal because it contains legumes, leafy greens, fresh herbs, and wheat noodles.

Beans and lentils provide fiber and plant-based protein, while spinach and herbs contribute vitamins and minerals.

The overall nutritional profile depends on the type of broth, quantity of oil, amount of kashk, and serving size.

For a lighter version, use water or low-sodium vegetable broth and reduce the amount of oil used in the garnishes.

9. What can I serve with Ash Reshteh?

Ash Reshteh is hearty enough to serve as a complete meal, but it also pairs beautifully with traditional Persian accompaniments.

Warm lavash, sangak, or barbari bread makes an excellent addition.

A platter of fresh herbs, radishes, cucumbers, and scallions provides a refreshing contrast to the rich soup.

A simple Shirazi salad made with cucumbers, tomatoes, onions, and citrus dressing also complements the dish.

10. Can I freeze Ash Reshteh with the noodles already added?

Yes, although the noodles may become softer after thawing and reheating.

For the best texture, freeze the soup before adding the noodles whenever possible.

When ready to serve, thaw the soup safely in the refrigerator, reheat it thoroughly, and add freshly cooked noodles.

If freezing fully prepared Ash Reshteh, portion it into airtight freezer-safe containers and use it within 2–3 months for the best flavor and quality.

Conclusion

Ash Reshteh is much more than an ordinary bowl of soup. It is a comforting Persian classic that brings together fragrant herbs, nourishing legumes, tender noodles, and the distinctive tanginess of kashk in one satisfying dish.

Although the recipe requires some preparation and patience, the process is straightforward, and the result is well worth the effort. Slowly cooked onions, fresh greens, earthy lentils, and aromatic mint oil create layers of flavor that make every spoonful special.

Perfect for chilly evenings, family gatherings, festive celebrations, or preparing meals ahead of time, this traditional Persian greens, bean, and noodle soup is both versatile and deeply satisfying.

Serve it warm with generous drizzles of kashk and mint oil, finish with golden caramelized onions, and enjoy the rich flavors of homemade Ash Reshteh.

Ash Reshteh (Persian Greens, Bean and Noodle Soup)

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Ash Reshteh is a hearty traditional Persian soup brimming with fresh spinach, fragrant herbs, chickpeas, beans, lentils and tender noodles. Finished with tangy kashk, golden caramelized onions and aromatic mint oil, this comforting soup is rich, satisfying and full of flavor.

• Author: Emily
• Prep Time: 45 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 45 minutes
• Yield: 10 servings
• Category: Soup
• Method: Stovetop, Simmering
• Cuisine: Persian
• Diet: Vegetarian

Ingredients

• ¼ cup dried chickpeas
• ¼ cup dried white beans, such as navy or cannellini
• Fine sea salt and freshly ground black pepper, to taste
• 2 pounds spinach
• 1 pound cilantro (about 3 large bunches)
• 1 pound Italian parsley (about 3 large bunches)
• 2 large bunches dill
• 1 large bunch chives
• About 20 large fresh mint leaves
• 6 tablespoons plus ⅓ cup extra-virgin olive oil, divided
• 2 large yellow onions, 1 finely chopped and 1 thinly sliced
• 2 garlic cloves, minced
• 1 cup dried green or brown lentils
• ½ teaspoon ground turmeric
• 2 quarts chicken or beef stock (preferably homemade), or water
• 1½ cups liquid kashk (Persian sun-dried yogurt or whey), plus ½ cup for serving
• 8 ounces reshteh (Persian soup noodles)
• 1 tablespoon dried mint

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Instructions

1. Soak the beans: The night before cooking, place the dried chickpeas and white beans in a medium bowl. Add a generous pinch of salt and 2 cups water. Cover and refrigerate overnight. Drain before using.
2. Prepare the greens and herbs: Wash the spinach, cilantro and parsley thoroughly, then dry well using a salad spinner. Roughly chop the spinach into large pieces. Trim the woody stems from the cilantro, parsley and dill, keeping the leaves and tender stems. Chop the cilantro, parsley, dill, chives and fresh mint into pieces no larger than a quarter. If preparing ahead, refrigerate the chopped greens and herbs overnight.
3. Cook the onion and garlic: Heat 4 tablespoons olive oil in a large Dutch oven or stockpot (at least 10 quarts) over medium heat. Add the finely chopped onion and a generous pinch of salt. Cook for 16–18 minutes, stirring regularly, until tender and golden brown. Add the minced garlic and cook for another minute, stirring constantly.
4. Add the legumes and spices: Add the drained chickpeas and white beans, lentils, turmeric and 1 teaspoon freshly ground black pepper. Stir and cook for 2 minutes to coat the legumes with the oil and spices.
5. Simmer the soup: Add the chopped spinach, fresh herbs and stock or water. Stir thoroughly to combine. Partially cover the pot and bring to a boil. Reduce the heat and simmer for 1 hour, stirring regularly to prevent sticking. If the soup becomes too thick after the greens wilt, add 1–2 cups water as needed.
6. Add the kashk and noodles: Place 1½ cups kashk in a medium bowl. Add 1–2 ladles of hot soup and whisk until smooth. Pour the mixture into the pot and stir. Increase the heat and bring the soup to a boil. Break the reshteh noodles in half and add them to the soup, stirring gently to prevent clumping. Reduce the heat and simmer for approximately 30 minutes, stirring occasionally, until the noodles are tender and chewy and the beans are completely cooked.
7. Caramelize the onions: While the soup simmers, heat 2 tablespoons olive oil in a medium frying pan over medium-high heat. Add the thinly sliced onion and a generous pinch of salt. Cook for 16–18 minutes, stirring frequently, until golden brown and caramelized. Transfer the onions to a paper towel-lined plate to drain excess oil.
8. Prepare the mint oil: Wipe out the frying pan and return it to medium heat. Add the remaining ⅓ cup olive oil and warm gently over low heat. Stir in the dried mint and immediately remove from the heat. Allow the mint oil to steep for at least 5 minutes.
9. Prepare the kashk garnish: In a small bowl, combine the remaining ½ cup kashk with a few tablespoons of water. Stir until it reaches the consistency of thin yogurt. Set aside for serving.
10. Adjust the consistency and seasoning: The finished soup should be thick and hearty, similar to chili. If necessary, add water ½ cup at a time until the desired consistency is reached. Taste and adjust the salt and pepper, remembering that the noodles and kashk may already contain salt.
11. Serve: Ladle the hot Ash Reshteh into individual bowls. Drizzle each serving with thinned kashk and fragrant mint oil, then sprinkle with caramelized onions. Serve warm.

Notes

• Overnight preparation: Soak the chickpeas and white beans overnight for more even cooking. The greens and herbs can also be washed, chopped and refrigerated a day ahead.
• Vegetarian option: Use water or vegetable stock instead of chicken or beef stock for a vegetarian version.
• Traditional noodles: Reshteh noodles are traditional Persian soup noodles. If unavailable, substitute linguine or another sturdy wheat noodle, although the flavor and texture will differ.
• Kashk substitute: If liquid kashk is unavailable, plain strained yogurt mixed with a little water can provide a similar tangy finish, though the traditional flavor will be different.
• Consistency: Ash Reshteh is traditionally very thick. Add water gradually if needed, especially after the noodles have absorbed liquid.
• Salt carefully: Kashk and reshteh noodles can be salty, so adjust the final seasoning only after adding both ingredients.
• Mint oil tip: Avoid frying dried mint over high heat because it burns quickly and becomes bitter. Warm it gently in oil and remove from the heat immediately.
• Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. The soup will thicken as it sits, so add a splash of water when reheating.
• Freezing: Freeze cooled soup in airtight containers for up to 2 months. For best results, freeze without the garnishes and add fresh kashk, mint oil and onions when serving.
• Serving suggestion: Serve with warm flatbread, fresh herbs or additional caramelized onions for a traditional Persian meal.
• Timing: The estimated preparation time excludes the overnight bean-soaking period.

Nutrition

• Serving Size: 1 serving (approximately 2 cups)
• Calories: 425 kcal
• Sugar: 7 g
• Sodium: 850 mg
• Fat: 21 g
• Saturated Fat: 4 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 10 g
• Protein: 17 g
• Cholesterol: 10 mg