Ash-e Reshteh
Ash-e Reshteh is a thick, comforting Persian herb and noodle soup enriched with chickpeas, lentils, spinach, and tangy kashk. Finished with fragrant fried mint oil and sweet golden onions, it is deeply savory, gently sour, and wonderfully warming.
Ingredients
Soup base
- 30 mlolive oil
- 200 glarge onion, thinly sliced
- 3 cloves (12 g)garlic cloves, minced
- 1 tsp (3 g)ground turmeric
- 120 gcooked chickpeas, drained
- 120 gcooked brown or green lentils, drained
- 1 litrevegetable stock or water
- 200 gspinach, roughly chopped
- 20 gfresh parsley, finely chopped
- 20 gfresh cilantro, finely chopped
- 15 gfresh dill, finely chopped
- 100 greshteh noodles or wholewheat flat noodles, broken into short lengths
- 1 1/4 tsp (7 g)fine salt
- 1/2 tsp (1 g)black pepper
Kashk mixture
- 120 gkashk
- 60 mlhot water
Mint oil
- 15 mlolive oil
- 2 tsp (1 g)dried mint
To finish
- 30 gextra kashk
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •Using cooked canned or pre-cooked legumes keeps this version within 60 minutes without sacrificing authenticity of flavor.
- •If reshteh is unavailable, use wholewheat linguine or flat noodles and break them into 4-5 cm pieces.
- •The soup thickens quickly as it stands; loosen with a little hot water when reheating.
- •For a more traditional finish, reserve a little of the fried onion and mint oil specifically for garnish rather than mixing it all into the pot.
Background
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.
Love this recipe?
Get personalised AI-curated recipes, meal plans and smart shopping lists — free.
Download Gourmate – Free