Ash Reshteh: The Persian Comfort Soup

Ash Reshteh: The Persian Comfort Soup That Warms the Soul

There are soups, and then there’s Ash Reshteh—a deeply nourishing, herbaceous, and soul-hugging dish that feels like a warm embrace from a loved one. This Persian classic is not just a meal; it’s an experience, a tradition passed down through generations, brimming with history, flavor, and love. The first spoonful takes you on a journey—thick and hearty with legumes, vibrant with fresh herbs, enriched with creamy kashk (fermented whey), and finished with the intoxicating aroma of caramelized onions and garlic.

I remember my first time making this dish with my grandmother. She taught me the importance of patience—allowing the flavors to develop, letting the reshteh (Persian noodles) soak up the rich broth, and, most importantly, cooking with love. This soup isn’t just about nourishment; it’s about connection, about gathering around the table with family and friends, sharing stories, and savoring every bite.

Let’s make this Persian masterpiece together!

Preparation Time

• Total time: Approximately 2 hours
• Prep time: 30 minutes
• Cooking time: 1.5 hours
• Servings: Serves 6-8 people
• Difficulty: Medium

The Necessary Ingredients (Possible in All Kinds of Variations)

Before we start, let’s talk about variations. This recipe can be easily adapted for dietary needs. Want a vegan version? Skip the kashk or replace it with a plant-based alternative like cashew yogurt. Need it gluten-free? Swap out the reshteh noodles for gluten-free pasta or rice noodles. The beauty of this dish is in its flexibility!

Base of the Soup:

• 1 cup chickpeas, soaked overnight and drained
• 1 cup kidney beans, soaked overnight and drained
• 1 cup lentils (no need to soak)
• 8 cups water or vegetable broth

Aromatics and Herbs:

• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1 teaspoon turmeric
• 1 teaspoon black pepper
• 1 teaspoon salt (adjust to taste)
• 1 bunch fresh parsley, finely chopped
• 1 bunch fresh cilantro, finely chopped
• 1 bunch fresh dill, finely chopped
• 1 bunch fresh spinach, chopped

The Essential Noodles:

• 250g reshteh noodles (Persian-style, or substitute with linguine or soba noodles)

The Creamy Element:

• 1 cup kashk (fermented whey, or substitute with Greek yogurt or sour cream)

Toppings for Extra Flavor:

• 2 large onions, thinly sliced and caramelized
• 4 cloves garlic, thinly sliced and fried
• 1 tablespoon dried mint, fried in olive oil
• Extra kashk for garnish

The Steps of Preparation (Possible in All Kinds of Variations)

This soup takes time, but trust me—it’s worth every second. The slow simmering of legumes, the layering of flavors, and the aromatic toppings make all the difference. Let’s break it down step by step.

1. In a large pot, add the soaked chickpeas and kidney beans along with 8 cups of water or broth. Bring to a boil, then reduce to a simmer. Cook for about 1 hour until the beans are tender.
2. Add the lentils to the pot and continue simmering for another 30 minutes.
3. While the legumes cook, heat 1/4 cup olive oil in a pan over medium heat. Add the chopped onion and sauté until golden brown.
4. Add the minced garlic, turmeric, black pepper, and salt. Stir for another minute until fragrant.
5. Transfer the sautéed onion and garlic mixture into the soup pot and mix well.
6. Stir in the chopped herbs (parsley, cilantro, dill, and spinach). Allow them to cook down for about 10 minutes to infuse the broth with deep herbal flavors.
7. Break the reshteh noodles in half and add them to the pot. Stir occasionally to prevent sticking. Cook for 10-15 minutes, or until the noodles are soft.
8. Stir in 1 cup kashk and let the soup simmer for another 5 minutes. Adjust seasoning as needed.
9. In a separate pan, heat olive oil and fry the sliced onions until deep golden brown. Remove and set aside.
10. In the same pan, fry sliced garlic until crispy. Remove and set aside.
11. Finally, fry dried mint in a little olive oil for 30 seconds, releasing its earthy aroma.
12. Ladle the soup into bowls, drizzle with extra kashk, and garnish with caramelized onions, crispy garlic, and mint.

Nutritional Benefits

This Persian delicacy is not just comforting—it’s packed with incredible health benefits.

• Rich in protein – Thanks to chickpeas, kidney beans, and lentils, this soup is a great source of plant-based protein.
• Loaded with fiber – The legumes and whole herbs support digestion and gut health.
• Full of vitamins and minerals – Spinach, dill, and parsley provide a boost of iron, vitamin C, and antioxidants.
• Gut-friendly probiotics – Kashk (or its yogurt alternative) promotes a healthy gut microbiome.
• Anti-inflammatory properties – Turmeric and garlic help reduce inflammation in the body.

Possible Additions or Upgrades

• Make it spicy – Add a dash of red chili flakes or Persian Advieh spice mix for extra warmth.
• Boost the protein – Stir in shredded chicken or beef for a heartier version.
• Add a smoky twist – A teaspoon of smoked paprika enhances depth of flavor.
• Thicker consistency – Reduce the broth slightly for a more stew-like texture.
• Extra tang – Squeeze fresh lemon juice before serving for a citrusy punch.

Q&A

Can I make this in an Instant Pot?
Yes! Use the pressure cook function for 40 minutes instead of simmering the beans.

What if I don’t have reshteh noodles?
Linguine, soba noodles, or even broken spaghetti work as substitutes.

Is this dish freezer-friendly?
Yes! Store in airtight containers for up to 3 months.

Can I skip the kashk?
Absolutely. Try Greek yogurt, sour cream, or a dairy-free alternative.

How do I make it completely vegan?
Skip kashk and use plant-based yogurt for the same creamy effect.

Can I prepare the toppings in advance?
Yes, caramelized onions and fried garlic can be stored in the fridge for 3 days.

Is this soup good for meal prep?
Definitely! It reheats beautifully and tastes even better the next day.

What herbs can I use if I don’t have fresh ones?
Dried herbs work, but use half the quantity for a balanced flavor.

Can I add potatoes?
Yes, diced potatoes will add extra creaminess and heartiness.

What other spices complement this soup?
Cumin, cinnamon, or cardamom can add an interesting twist.

Share the Love!

If you’ve made this delicious Persian dish, share it with your friends and family! Post a picture on social media, tag us, and spread the joy of Ash Reshteh. Nothing brings people together like a bowl of comforting, home-cooked goodness.