Ash-e Reshteh

Nutrition · per serving

Steps

1. 1

   Prepare all ingredients first: thinly slice the onion, mince the garlic, chop the spinach and herbs, drain the chickpeas and lentils, and dilute the kashk with the hot water until smooth. Breaking the noodles now helps them cook evenly later and keeps the soup easy to eat.

   200 g large onion, thinly sliced3 cloves (12 g) garlic cloves, minced200 g spinach, roughly chopped20 g fresh parsley, finely chopped20 g fresh cilantro, finely chopped15 g fresh dill, finely chopped120 g cooked chickpeas, drained120 g cooked brown or green lentils, drained120 g kashk60 ml hot water100 g reshteh noodles or wholewheat flat noodles, broken into short lengths
2. 2

   Heat 30 ml olive oil in a heavy pot over medium heat. Add the sliced onion and cook for 10-12 minutes, stirring often, until deeply golden and sweet. Remove about one-third of the onion and reserve for garnish if desired. Add the garlic and turmeric to the pot and cook for 30 seconds, just until fragrant; do not let the garlic brown.

   30 ml olive oil200 g large onion, thinly sliced3 cloves (12 g) garlic cloves, minced1 tsp (3 g) ground turmeric
3. 3

   Add the chickpeas, lentils, and stock. Bring to a boil, then reduce to a steady simmer for 10 minutes so the legumes absorb the onion-turmeric base. Season with the salt and black pepper.

   120 g cooked chickpeas, drained120 g cooked brown or green lentils, drained1 litre vegetable stock or water1 1/4 tsp (7 g) fine salt1/2 tsp (1 g) black pepper
4. 4

   Stir in the spinach, parsley, cilantro, and dill. Simmer for 5 minutes until the greens collapse and the broth turns richly herbal. The soup should smell fresh and savory, not grassy.

   200 g spinach, roughly chopped20 g fresh parsley, finely chopped20 g fresh cilantro, finely chopped15 g fresh dill, finely chopped
5. 5

   Add the reshteh noodles and simmer for 8-10 minutes, stirring frequently, especially in the first few minutes, because the starch makes them prone to clumping on the bottom. Cook until the noodles are tender and the soup has thickened to a hearty, spoon-coating consistency.

   100 g reshteh noodles or wholewheat flat noodles, broken into short lengths
6. 6

   Lower the heat. Stir in the diluted kashk and cook gently for 2-3 minutes without boiling hard, which keeps the dairy smooth and prevents splitting. Taste and adjust seasoning if needed; ash-e reshteh should be savory, tangy, and deeply aromatic.

   120 g kashk60 ml hot water
7. 7

   In a small pan, heat 15 ml olive oil over low heat. Add the dried mint and stir for 15-20 seconds until fragrant and darkened slightly. Remove from the heat immediately so it does not burn and turn bitter.

   15 ml olive oil2 tsp (1 g) dried mint
8. 8

   Ladle the ash into warm bowls. Top with the mint oil, the reserved fried onion if using, and spoon over the extra kashk in streaks or swirls before serving hot.

   30 g extra kashk

Origin & History

Ash-e Reshteh is one of Iran's most beloved hearty soups, traditionally served at gatherings, during colder months, and on festive or meaningful occasions. It is especially associated with comfort, hospitality, and the symbolic idea of "untangling the threads" of life, reflected in its distinctive noodles and richly layered garnish.