Name: Ash Reshteh (Persian Noodle Soup) Recipe
Prep time: PT-497866H10M34S
Cook time: 1 h 30 min
Total time: PT-497866H10M34S
Cuisine: Persian
Ingredients: 6 tablespoons olive oil; 2 large yellow onions, thinly sliced; 5 cloves garlic, grated; 1 teaspoon turmeric; 2 tablespoons dried mint; ½ cup dried garbanzo beans, soaked overnight with a pinch of baking soda; ½ cup dried kidney beans, soaked overnight with a pinch of baking soda; ½ cup dried navy beans, soaked overnight with a pinch of baking soda; 6 cups water or lamb/beef stock, adjust as needed; ½ teaspoon ground black pepper; 1½ teaspoons salt, adjust as needed; ½ cup lentils; 2 cups chopped spinach; 1½ cups chopped cilantro; 1½ cups chopped parsley; 1 cup chopped green onions or leeks; ½ cup chopped fresh fenugreek leaves or 2 tablespoons dried fenugreek leaves; ½ cup chopped dill; 1 tablespoon all-purpose flour; 90 grams reshteh Persian noodles or linguini/udon noodles; 1 cup kashk sour cream, or crème fraîche (or ¼ cup vinegar as an alternative); 2 tablespoons lemon juice, adjust to taste

Jump to Recipe· 4.3 from 6 reviews

I’m so excited to share my recipe for Ash Reshteh (Persian Noodle Soup) Recipe with you, a comforting, flavorful, and hearty Persian classic that feels like a warm hug in a bowl. This soup is packed with vibrant herbs, tender beans, and those unique reshteh noodles that add such an amazing texture and heartiness. Every time I make it, the kitchen fills with the most inviting aromas, and I find myself savoring each spoonful like it’s a special occasion, even if it’s just a regular day. It’s one of those dishes that brings together family and friends, perfect for sharing stories while enjoying something truly nourishing.

Why You’ll Love This Ash Reshteh (Persian Noodle Soup) Recipe

What makes this Ash Reshteh (Persian Noodle Soup) Recipe stand out for me is the incredible balance of flavors and textures. The earthy beans simmer gently alongside fresh herbs like cilantro, parsley, dill, and fenugreek, creating a bright yet cozy taste that feels both vibrant and soul-soothing. The turmeric and garlic add warmth, while the dried mint oil garnish lends a nostalgic, aromatic twist that I’ve come to adore. The kashk topping, creamy and slightly tangy, ties every bite together with its luscious depth, making each spoonful feel like a celebration of Persian culinary heritage.

Aside from the flavor, I love how approachable this recipe is. Yes, it has a few steps, but it’s really just straightforward cooking—the kind that invites you to get comfortable in the kitchen without stressing over complicated techniques. It’s perfect for special family dinners, holiday gatherings, or even a weekend meal when you want something nourishing that can simmer away and fill your home with amazing smells. You don’t have to be an expert cook to make it shine, and it’s always a crowd-pleaser that earns compliments every time I serve it.

Ingredients You’ll Need

The image shows a collection of cooking ingredients neatly arranged on a white marbled surface. At the top left, there is a bulb of garlic, two whole onions, and a small glass bowl with golden oil. Below them, a clear glass bowl holds bright green spinach leaves, next to fresh sprigs of cilantro and parsley. There are also some green onions and feathery dill placed near the bottom. On the left side, a bundle of long, thin reshteh noodles lies next to small glass bowls containing chickpeas, navy beans, kidney beans, and lentils. A small bowl of frozen fenugreek leaves sits beside the beans. At the bottom left, there are three small white bowls with bright turmeric powder, white flour, and dried mint. Towards the bottom right, a glass bowl contains a creamy white ingredient labeled kashk. Lastly, a white bowl holds salt and pepper, and there is a whole lemon near it. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for Ash Reshteh are simple but essential, each bringing something unique to the table—whether it’s texture, color, or flavor depth. The combination of beans, fresh herbs, and reshteh noodles comes together to form the soul of the dish, while aromatics like garlic and turmeric create the warming base. These ingredients aren’t just about flavor; they craft a satisfying, hearty soup with layers of complexity that I find absolutely irresistible.

6 tablespoons olive oil: This is for sautéing the onions and creating the rich, golden base of the soup.
2 large yellow onions, thinly sliced: Slow-cooked until golden, they add sweetness and depth.
5 cloves garlic, grated: Adds sharp, aromatic notes that brighten the soup.
1 teaspoon turmeric: Provides warmth and a beautiful golden color.
2 tablespoons dried mint: For the unforgettable mint oil garnish that enhances the aroma and flavor.
½ cup each of dried garbanzo, kidney, and navy beans: Soaked overnight to become tender and add hearty protein.
6 cups water or lamb/beef stock: The flavorful liquid base that forms the essence of the soup.
½ teaspoon ground black pepper: Adds a touch of spice.
1½ teaspoons salt: Adjust as needed to lift the flavors.
½ cup lentils: They cook quickly and add creaminess and texture.
2 cups chopped spinach: Brings fresh green color and nutrients.
1½ cups chopped cilantro: Adds brightness and herbal freshness.
1½ cups chopped parsley: Another herbaceous layer enhancing the complexity.
1 cup chopped green onions or leeks: Provides a subtle onion flavor and crunch.
½ cup chopped fenugreek leaves or 2 tablespoons dried fenugreek leaves: Gives the soup its uniquely Persian flavor.
½ cup chopped dill: Adds a fragrant, slightly tangy herbaceous note.
1 tablespoon all-purpose flour: Used to thicken the soup gently without overpowering the texture.
90 grams reshteh noodles: Traditional Persian noodles or linguini/udon as good substitutes.
1 cup kashk sour cream or crème fraîche: Creamy tang for stirring in and topping the soup.
2 tablespoons lemon juice: Adds brightness and balances the richness.

Directions

Step 1: Heat the olive oil in a large, wide cooking pot over medium heat. Add the thinly sliced onions and sauté gently for about 20 to 25 minutes until they turn a deep golden brown. About 10 minutes into this, sprinkle in the grated garlic and mix well, allowing it to soften without browning too much. Using a mandolin slicer for your onions can really help achieve that perfect thinness and even cooking.

Step 2: Turn off the heat and stir turmeric into the onion mixture quickly, making sure it doesn’t burn but coats everything nicely. Set aside one-third of this onion and oil mixture and stir the dried mint into it while it’s still warm. This will become the flavorful mint garnish you add at the end, so keep it separate.

Step 3: To the pot, add all the soaked beans, then pour in the water or stock. Season with black pepper and salt. Bring everything to a boil, then reduce the heat and let it simmer gently for about 30 minutes, or until the beans are getting tender.

Step 4: Add the lentils and continue simmering for another 15 minutes. This layering of cooking times ensures everything softens evenly and the flavors meld beautifully.

Step 5: Now stir in the fresh chopped spinach, parsley, cilantro, dill, green onions, and fenugreek leaves. Let the soup simmer for at least 20 minutes, adding more water or stock as needed to reach your preferred consistency—you’re aiming for something between a hearty stew and a thick soup.

Step 6: In a small bowl, whisk the flour with a few tablespoons of the hot soup until smooth and lump-free, then stir it back into the main pot. This step gently thickens the soup without making it heavy. Alternatively, I sometimes blend a small portion of the soup and stir it back in to achieve a creamy texture.

Step 7: Add the reshteh noodles or your noodle substitute and cook for about 10 minutes until they are tender but still hold their shape. Stir in lemon juice to taste, adjusting the brightness as you prefer. The soup should now be thick and luscious with a perfect balance of hearty and fresh.

Step 8: Mix in some of the kashk sour cream and the reserved onion-mint mixture, saving most of the garnishes for the bowls. Ladle into serving bowls and top with dollops of kashk or sour cream and the fragrant onion-mint oil. Serve additional lemon slices, vinegar, or more kashk on the side for guests to customize.

Servings and Timing

This Ash Reshteh (Persian Noodle Soup) Recipe serves about 6 generous portions, making it ideal for family dinners or small gatherings. The preparation does involve some soaking time for the beans which should be done overnight, but hands-on prep takes approximately 30 minutes. Cooking time is around 1 hour to 1 hour and 15 minutes, depending on your stove and beans’ tenderness, bringing the total active time to just under 2 hours including simmering. There is no resting time required, so you can serve it piping hot as soon as it’s ready.

How to Serve This Ash Reshteh (Persian Noodle Soup) Recipe

A red pot with a white inside sits on a black stove with a white marbled background. In the first image, light yellow broth is being poured into the pot containing white and brown beans and browned onions. In the second image, a woman's hand is holding a wooden spoon filled with mixed white and brown beans over the pot filled with broth and beans. In the third image, a woman's hand is adding light beige split peas from a small white bowl into the pot with the broth and beans. In the fourth image, finely chopped green herbs cover the top of the pot filled with the broth and beans, with a wooden spoon resting inside. Photo taken with an iphone --ar 4:5 --v 7

When I serve Ash Reshteh, I love to keep the presentation rustic yet inviting. Ladling it into deep bowls, I add a generous dollop of kashk or sour cream right on top so it melts slowly into the soup, along with bright green swirls of the mint oil onion mixture. It always looks as beautiful as it tastes, which makes it perfect for family dinners or even casual parties where everyone is eager to fill up with something soulful.

This soup pairs wonderfully with warm flatbreads or crunchy Persian sangak bread to soak up every last drop, and a simple side salad with fresh herbs or pickled vegetables adds an exciting contrast. For beverages, I often reach for sparkling water with a squeeze of lemon or a light white wine like Sauvignon Blanc to complement the herbal freshness and keep the palate bright. For more casual meals, a tangy ayran or iced tea feels just right too.

One of my favorite occasions to make this recipe is during colder months or special holidays—it’s grounding, nourishing, and always encourages everyone to linger around the table. I serve it hot or warm since that’s when all those flavors feel most comforting. Portions are hearty, so I like to keep side dishes light and the plating simple to let the soup shine as the star of the meal.

Variations

I enjoy experimenting with Ash Reshteh by swapping ingredients depending on what’s on hand or dietary needs. For example, if you prefer gluten-free, swapping reshteh noodles for gluten-free pasta or rice noodles works well. You can also use canned beans if you’re short on soaking time, but I’d recommend rinsing and cooking them with fresh aromatics to boost flavor.

For a vegan version, kashk can be replaced with thick coconut yogurt mixed with a little lemon juice to mimic its tanginess. I’ve also played with adding other herbs like mint in the soup base for extra freshness or swapping fenugreek leaves with a touch of fresh oregano when fenugreek is unavailable. Using vegetable stock instead of meat stock keeps it fully plant-based without losing richness.

If you want a quicker version, cooking the beans in a pressure cooker significantly cuts down time while still delivering the hearty texture I love. For a thicker soup, you can increase the amount of lentils or blend a larger portion of the cooked beans before adding the noodles. Each tweak brings out a different nuance while honoring the essence of this classic dish.

Storage and Reheating

Storing Leftovers

I always store leftover Ash Reshteh in airtight containers in the refrigerator, ideally within two hours of cooking to keep it fresh. It keeps beautifully for 4 to 5 days without losing much flavor or texture, which is great for enjoying convenient meals throughout the week. Be sure to use a container that seals well to prevent the soup’s aromas from mingling with other fridge contents.

Freezing

This soup freezes quite well too, although I recommend portioning it out into freezer-safe containers or heavy-duty freezer bags for easy thawing. To freeze, cool the soup completely, leaving some room at the top of containers for expansion. It can be stored for up to 3 months without significant flavor loss. Just keep in mind the fresh herbs might darken slightly after freezing, but the taste remains delightful once reheated.

Reheating

The best way to reheat Ash Reshteh is gently on the stovetop over low to medium heat, stirring occasionally and adding a splash of water or stock if it’s too thick. I avoid microwaving if possible, as uneven heating can affect the noodles’ texture, but it works fine if you stir frequently. If the kashk or sour cream has separated, simply stir it in again at the end of reheating to restore creaminess. Reheating slowly ensures the flavors deepen and the soup tastes as fresh as the first day.

FAQs

Can I use canned beans instead of dried beans?

Absolutely! While soaking and cooking dried beans offers the best texture and flavor, canned beans are a convenient alternative. Just rinse them well to remove excess sodium and add them later in the cooking process since they are already soft. This can cut down your cooking time significantly.

What can I substitute for kashk if I can’t find it?

If kashk isn’t available, sour cream or crème fraîche are excellent substitutes that mimic its creamy, tangy profile. You can also mix plain yogurt with a splash of lemon juice to get that characteristic tartness. Some people blend yogurt with a bit of feta or parmesan for added depth.

Are reshteh noodles essential, or can I use other types?

Reshteh noodles impart a unique texture and slight chewiness, but you can substitute with linguini, udon, or even fettuccine. The key is to add them towards the end and cook until tender but not mushy. Avoid very thin noodles that can dissolve quickly and lose their structure.

How long can I store leftover Ash Reshteh in the fridge?

Leftover Ash Reshteh keeps well in the refrigerator for 4 to 5 days if stored in airtight containers. For best flavor, consume it within this period and reheat gently. If you don’t think you’ll eat it that fast, freezing is a great option.

Can I prepare parts of this recipe ahead of time?

Definitely! I like to soak the beans overnight and even cook them ahead. The onions can be fried and refrigerated a day before, and herbs chopped in advance are also a time-saver. Just combine everything fresh on cooking day for maximum flavor and texture.

Conclusion

I truly hope you give this Ash Reshteh (Persian Noodle Soup) Recipe a try because it’s one of the most comforting and flavorful soups I know. It’s perfect for cozying up on cooler days, sharing with loved ones, or simply treating yourself to a bowl full of rich textures and vibrant herbs. Once you make it, you’ll find it’s not just a meal but an experience—one that warms your heart every single time. Happy cooking, and enjoy each delicious spoonful!