Ash Reshteh

Dive into the comforting, herb-packed goodness of **Ash Reshteh**, a beloved Persian noodle soup brimming with flavor and tradition. This hearty vegetarian soup combines an earthy trio of legumes—chickpeas, kidney beans, and lentils—with a vibrant medley of fresh herbs like parsley, cilantro, dill, and spinach, all simmered to perfection in a rich, spiced vegetable broth. The addition of reshteh noodles, a key ingredient that gives this dish its name, creates a satisfying texture, while a luscious swirl of tangy kashk (or sour cream) and fragrant sautéed mint elevate the flavor profile to extraordinary heights. Perfect for chilly evenings or festive gatherings, Ash Reshteh is a one-pot wonder that’s both deeply nourishing and utterly irresistible. Try this Persian classic for a wholesome, soul-warming experience that celebrates the art of balancing bold spices and fresh herbs.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 8

Ingredients

• 4 tablespoons Olive oil
• 3 large Onions
• 4 cloves Garlic
• 2 teaspoons Turmeric
• 1 cup Chickpeas
• 1 cup Kidney beans
• 1 cup Lentils
• 10 cups Vegetable broth
• 1 bunch Fresh spinach
• 1 bunch Fresh parsley
• 1 bunch Fresh cilantro
• 1 bunch Fresh dill
• 1 bunch Green onions
• 2 tablespoons Fenugreek leaves (optional)
• 8 ounces Reshteh noodles (or linguine)
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 1 cup Kashk (or sour cream)
• 2 tablespoons Mint

Directions

Step 1

Start by soaking the chickpeas and kidney beans in water overnight or for at least 8 hours. Drain and rinse them before cooking.

Step 2

Finely slice the onions. In a large pot, heat the olive oil over medium heat. Add the onions and sauté until they turn golden brown.

Step 3

Reserve about a third of the sautéed onions for garnishing later.

Step 4

Minch the garlic and add it to the pot along with the turmeric, stirring to combine with the remaining onions.

Step 5

Add the drained chickpeas, kidney beans, and lentils to the pot. Pour in the vegetable broth, cover, and bring to a boil. Reduce the heat to a simmer and cook for about 45 minutes until the legumes are tender.

Step 6

While the legumes are cooking, wash and chop the fresh spinach, parsley, cilantro, dill, and green onions.

Step 7

Once the legumes are tender, add the chopped greens to the pot along with the optional fenugreek leaves. Stir well to combine.

Step 8

Break the reshteh noodles into smaller pieces and add them to the soup. Cook for an additional 20 to 25 minutes until the noodles are tender.

Step 9

Season the soup with salt and black pepper to taste.

Step 10

In a small pan, heat a tablespoon of oil over medium heat. Add the dried mint and sauté briefly until it releases its aroma. Be careful not to burn it.

Step 11

Stir half of the kashk into the soup for a creamy texture.

Step 12

Serve Ash Reshteh hot, garnishing each bowl with the reserved caramelized onions, a dollop of kashk, and sautéed mint.

Nutrition Facts

Serving size	4623.8 grams (4623.8g)

Amount per serving	% Daily Value*
Calories	3980

Total Fat 148.20g	190%
Saturated Fat 40.90g	205%
Polyunsaturated Fat 17.70g
Cholesterol 142mg	47%
Sodium 11939mg	519%
Total Carbohydrate 548.30g	199%
Dietary Fiber 103.60g	370%
Total Sugars 100.10g
Protein 142.50g	285%

Vitamin D 0IU	0%
Calcium 1643mg	126%
Iron 55mg	304%
Potassium 9631mg	205%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.6%

Protein: 13.9%

Carbs: 53.5%