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Authentic Ash Reshteh: Hearty Persian Noodle Soup

A close-up of a bowl of rich, green Persian noodle soup topped with crispy fried onions and a swirl of yogurt.
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Prepare Ash Reshteh, the classic Persian noodle soup. This vegetarian, one-pot meal combines fresh herbs, beans, and traditional noodles for a deeply comforting and nourishing dish perfect for cold weather or special gatherings.

Ingredients

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  • 1 cup dried chickpeas, soaked overnight
  • 1 cup dried red or green lentils
  • 8 ounces reshteh noodles (or thin egg noodles)
  • 2 large yellow onions, finely chopped
  • 6 cloves garlic, minced
  • 1 cup fresh parsley, chopped
  • 1 cup fresh cilantro, chopped
  • 1 cup fresh dill, chopped
  • 1 cup fresh chives or green onion tops, chopped
  • 1 tablespoon dried fenugreek leaves (optional)
  • 1 teaspoon ground turmeric
  • 2 tablespoons olive oil
  • 2 quarts vegetable stock or water
  • 1 cup kashk (Persian fermented whey, optional topping)
  • 1/4 cup dried mint, for garnish
  • 2 tablespoons vegetable oil, for frying
  • 1 large onion, thinly sliced, for garnish

Instructions

  1. Rinse the soaked chickpeas and lentils separately. Place chickpeas in a large pot with enough water to cover them by several inches. Bring to a boil, then reduce heat and simmer until partially tender, about 1 hour. Add the lentils and continue to simmer until both are soft but not mushy. Drain excess water, reserving about 6 cups of liquid.
  2. While the legumes cook, prepare the aromatics. Heat 2 tablespoons of olive oil in a separate large pot or Dutch oven over medium heat. Add the finely chopped onions and sauté until soft and translucent, about 8 minutes. Add the minced garlic and turmeric, cooking for 1 minute until fragrant.
  3. Add the reserved liquid (or stock) to the onion mixture. Bring to a simmer. Add the cooked chickpeas and lentils to this pot.
  4. Chop all the fresh herbs (parsley, cilantro, dill, chives) finely. Add the chopped herbs and dried fenugreek (if using) to the soup pot. Stir well.
  5. Add the reshteh noodles to the soup. Cook according to package directions, usually 10-15 minutes, stirring occasionally to prevent sticking. The soup will thicken considerably as the noodles cook.
  6. Prepare the garnish: Heat 2 tablespoons of vegetable oil in a small skillet over medium heat. Add the thinly sliced onion and fry until deeply golden brown and crispy. Remove the onions with a slotted spoon and set aside on a paper towel.
  7. In the same oil, briefly fry the dried mint for about 30 seconds until fragrant. Be careful not to burn it. Remove the mint and set aside.
  8. If using kashk, stir it into the soup base until incorporated, or reserve it for topping individual bowls.
  9. Taste the soup and adjust salt and pepper as needed. Serve the hearty Persian noodle soup hot. Top each serving with crispy fried onions, a drizzle of mint oil, and an optional dollop of kashk.

Notes

  • For a vegan version, omit the kashk topping or substitute with a plant-based yogurt alternative.
  • This soup tastes better the next day, making it an excellent choice for meal prep.
  • If you cannot find reshteh noodles, use thin vermicelli or angel hair pasta broken into small pieces.

Nutrition

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