Ash Reshteh
Experience the comforting embrace of Ash Reshteh, a traditional Persian noodle soup brimming with a vibrant medley of legumes, fresh herbs, and tender noodles. This hearty and flavorful dish is elegantly finished with a rich swirl of kashk, crispy fried mint, garlic, and onions, offering a truly wholesome and satisfying culinary journey.
An original recipe by Forkin
- Total time
- 2 hr
- Serves
- 6
- Difficulty
- Medium
Mise en place
Ingredients
soup
- 1 cupdried chickpeas, dried, soaked overnight
- 0.5 cupkidney beans, dried, soaked overnight
- 0.5 cupbrown lentils, rinsed
- 1 pcsyellow onion, finely chopped
- 4 clovegarlic, minced
- 3 tbspolive oil
- 1 tspturmeric powder
- 1.5 tspsalt
- 0.5 tspblack pepper
- 10 cupwater
- 1 cupfresh parsley, chopped
- 0.5 cupfresh cilantro, chopped
- 0.5 cupfresh dill, chopped
- 2 cupfresh spinach, chopped
- 150 greshteh (Persian wheat soup noodles), Persian soup noodles, or thin spaghetti broken into 2-inch pieces
garnish
- 0.5 cupliquid kashk (fermented whey)
- 0.5 pcsyellow onion, thinly sliced
- 2 clovegarlic, thinly sliced
- 1 tbspdried mint
- 3 tbspvegetable oil
Equipment
Large pot · Dutch oven (optional) · Small frying pan · Slotted spoon · Chef's knife · Cutting board · Measuring cups · Measuring spoons · Ladle · Paper towels
The method
Step by step
- 1
Drain the pre-soaked chickpeas and kidney beans, then rinse them thoroughly under cold water.
Cook’s note: Soaking legumes overnight significantly reduces cooking time and improves digestibility. If you forgot to soak, a quick soak method involves boiling them for 10 minutes, then letting them rest in the hot water for an hour.
- 2
In a large, heavy-bottomed pot or Dutch oven, heat 3 tablespoons of olive oil over medium heat.
About 1 min
Cook’s note: Using a heavy-bottomed pot helps distribute heat evenly and prevents scorching, especially important for long simmering.
- 3
Add the finely diced yellow onion (1 piece) to the hot oil and sauté, stirring occasionally, until it becomes softened and translucent, about 5-7 minutes.
About 7 min
Cook’s note: Don't rush this step; properly caramelizing the onions builds a foundational layer of flavor for the soup.
- 4
Stir in the minced garlic (4 cloves) and turmeric powder, cooking for an additional minute until the garlic is fragrant and the turmeric's aroma is released.
About 1 min
Cook’s note: Be careful not to burn the garlic, as it can quickly turn bitter. Keep the heat at medium and stir constantly.
- 5
Add the drained chickpeas, kidney beans, and rinsed brown lentils to the pot, stirring to combine them with the aromatic base.
- 6
Pour in 10 cups of water, then season with 1.5 teaspoons of salt and 0.5 teaspoon of black pepper.
Cook’s note: Always start with the recommended amount of salt and adjust later; it's easier to add more than to fix an over-salted dish.
- 7
Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and simmer gently for 60 minutes, or until all the legumes are tender.
About 1 hr
Cook’s note: Check the soup periodically and add more hot water if it becomes too thick. The goal is a hearty, but not overly dense, consistency.
- 8
Stir in the chopped fresh parsley, cilantro, dill, and spinach, allowing them to wilt into the hot soup.
Cook’s note: Adding fresh herbs towards the end preserves their vibrant color and fresh flavor, preventing them from becoming dull and overcooked.
- 9
Add the reshteh noodles to the soup and continue to simmer for another 10-15 minutes, or until the noodles are cooked through but still retain a slight bite (al dente).
About 15 min
Cook’s note: Stir occasionally to prevent the noodles from sticking together or to the bottom of the pot. Overcooked noodles can become mushy.
- 10
While the soup finishes cooking, prepare the garnishes to ensure they are fresh and ready.
- 11
In a small frying pan, heat 3 tablespoons of vegetable oil over medium heat.
About 1 min
Cook’s note: Using a neutral oil like vegetable or canola oil is best for frying garnishes as it won't overpower their delicate flavors.
- 12
Add the thinly sliced yellow onion (0.5 piece) to the hot oil and fry, stirring frequently, until it turns golden brown and becomes crispy, about 5-7 minutes.
About 7 min
Cook’s note: For extra crispy onions, ensure they are sliced very thinly and don't overcrowd the pan. Fry in batches if necessary.
- 13
Remove the fried onion from the pan using a slotted spoon and transfer it to a paper towel-lined plate to drain excess oil.
Cook’s note: Draining on paper towels helps keep the fried onions crisp and prevents them from becoming greasy.
- 14
In the same oil, add the thinly sliced garlic (2 cloves) and fry until it turns a light golden color, about 1-2 minutes.
About 2 min
Cook’s note: Watch the garlic very closely; it can go from perfectly golden to burnt in a matter of seconds, which will make it bitter.
- 15
Remove the fried garlic with a slotted spoon and set it aside with the crispy fried onion.
- 16
Turn off the heat under the pan and immediately add 1 tablespoon of dried mint to the warm oil, stirring quickly for about 30 seconds until the mint becomes fragrant.
About 1 min
Cook’s note: The residual heat of the oil is sufficient to 'bloom' the dried mint, intensifying its flavor without burning it. This creates a flavorful mint oil.
- 17
Ladle the hot Ash Reshteh into individual serving bowls.
About 1 min
- 18
Garnish each serving generously with a swirl of kashk, a sprinkle of the crispy fried onion, fried garlic, and a drizzle of the fragrant fried mint oil.
About 1 min
Cook’s note: For an extra touch, you can warm the kashk slightly before swirling it in, making it easier to incorporate beautifully.
Keep it good
Ash Reshteh is a wonderfully versatile soup. For a heartier meal, serve it with a side of warm flatbread like sangak or lavash. While traditionally vegetarian, some variations include small pieces of lamb or beef. For a vegan option, simply omit the kashk or use a plant-based yogurt alternative. This soup is particularly comforting during colder months or as a celebratory dish for Nowruz (Persian New Year).
Store leftover Ash Reshteh in an airtight container in the refrigerator. Keep garnishes (fried onion, garlic, mint oil) separate to maintain their crispness.
Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally, until warmed through. Add a splash of water or broth if it has thickened too much. Reheat garnishes separately in a dry pan or microwave if desired, or add fresh.