If you’ve been searching for a soul-warming, deeply flavorful dish that feels like a hug in a bowl, the Ashe Reshteh Persian Noodle Soup Recipe will be your new favorite. This traditional Persian soup brings together a hearty mix of beans, tender greens, fragrant herbs, and those delightful wheat noodles called reshteh, all swimming in a beautifully spiced broth. What truly makes Ashe Reshteh special is the combination of textures and layers of flavor—from the caramelized onions and garlic-mint oil garnish to the creamy tang of kashk, a fermented whey that adds a unique richness. Whether you’re cooking for family or impressing friends, this recipe is a vibrant celebration of Persian cuisine that’s as comforting as it is nourishing.
Ingredients You’ll Need
Simple, wholesome ingredients come together to create all the magic in this recipe. Each plays a crucial role, contributing to the perfect balance of taste, texture, and even color that defines Ashe Reshteh Persian Noodle Soup Recipe.
- Yellow onions (2 cups, thinly sliced): Caramelize these slowly to develop the sweet, golden base of the soup.
- Olive oil (3 tablespoons): Used for sautéing onions and blooming spices to deepen flavor.
- Garlic (10 cloves minced): Adds pungency and warmth—essential in multiple steps.
- Ground turmeric (1 teaspoon): Brings earthy aroma and vibrant color to the broth.
- Black pepper (½ teaspoon): Provides subtle heat and spice balance.
- Chickpeas (2 cans, rinsed and drained): Hearty and protein-rich, these beans add satisfying heft.
- Red kidney beans (1 can, rinsed and drained): Or cannellini/navy beans; they blend perfectly with chickpeas.
- Brown or green lentils (¼ cup, rinsed): Lend creaminess and body as they soften during cooking.
- Chicken or vegetable stock (8-9 cups, low sodium): The flavorful liquid that unites every component.
- Baby spinach (5 ounces, roughly chopped): Fresh greens that wilt tender, brightening the soup.
- Italian parsley (1 bunch, roughly chopped): Adds fresh herbal brightness.
- Cilantro (1 bunch, roughly chopped): Provides a fresh, zingy undertone typical of Persian flavors.
- Dried dill (2 teaspoons or a small fresh bunch): Delicate and aromatic, it lifts the herbal notes.
- Green onions (4-5, thinly sliced): Adds mild onion sharpness and crunch.
- Wheat noodles (4 ounces, or linguine): The ‘reshteh’ noodles give the soup its signature chewiness.
- Kashk (½ cup plus more for topping): Fermented whey that lends a creamy tanginess reminiscent of yogurt.
- Avocado oil (3 tablespoons): Used for sautéing garlic and mint to create the fragrant garnish.
- Dried mint (2 tablespoons): Adds a refreshing herbal finish to the garnish.
How to Make Ashe Reshteh Persian Noodle Soup Recipe
Step 1: Caramelize the Onions
Start by heating olive oil over medium heat in a large pot and gently sauté those thinly sliced onions. Be patient here—cooking them slowly for 16 to 20 minutes creates a gorgeous golden-brown color and brings out their natural sweetness which is fundamental to the soup’s flavor. Once done, set aside a third of them as a topping to add a delightful crunch and caramelized sweetness as a garnish later.
Step 2: Bloom the Spices and Garlic
Next, add the minced garlic to the pot with the remaining onions and cook for just 30 to 60 seconds until fragrant. Then, stir in ground turmeric and black pepper. This technique, known as blooming spices, releases essential oils and intensifies the flavors, creating layers that make Ashe Reshteh Persian Noodle Soup Recipe so aromatic and soul-satisfying.
Step 3: Simmer the Beans and Greens
It’s time to add the rinsed chickpeas, kidney beans, lentils, and chicken stock to the pot. Bring everything to a boil, then toss in the chopped spinach, parsley, cilantro, dill, and green onions. Lower the heat to maintain a gentle simmer and cover with a lid for about 10 minutes. This will soften the beans even further and wilt the greens just right, merging their flavors beautifully.
Step 4: Prepare the Garlic-Mint Garnish
While the soup simmers, heat avocado oil in a small frying pan over medium heat. Sauté minced garlic until golden and fragrant—this usually takes less than two minutes—then remove the pan from heat and stir in dried mint. This fragrant, sizzling oil mixture is a signature splash of flavor you’ll love spooning over your soup.
Step 5: Soften the Kashk
In a medium bowl, whisk kashk with a ladle or two of hot soup to thin it out. This prevents lumps and helps it blend smoothly into the final dish, enriching the broth with its creamy, tangy character.
Step 6: Cook the Noodles
Remove the lid from your soup pot and increase heat to high. When the soup boils, add your wheat noodles, stirring frequently to keep them from sticking. Cook for 10 to 12 minutes until noodles are tender. Then stir the thinned kashk into the pot. If the soup seems too thick, add the remaining cup of stock, taste, and adjust salt as needed.
Step 7: Final Assembly and Serve
You can choose to stir the garlic-mint oil directly into the soup or serve it alongside as a garnish to be drizzled on individual bowls. Don’t forget to sprinkle the reserved caramelized onions on top, and add extra kashk if you love that luscious, tangy finish. Your Ashe Reshteh Persian Noodle Soup Recipe is now ready to warm hearts and fill bellies!
How to Serve Ashe Reshteh Persian Noodle Soup Recipe
Garnishes
Caramelized onions, garlic-mint oil, and a generous drizzle of kashk are the traditional garnishes that complete this soup. They add layers of texture, fragrance, and a burst of flavor complexity that make every spoonful special. For a modern twist, a squeeze of fresh lemon or a sprinkle of sumac can also brighten the bowl.
Side Dishes
Ashe Reshteh is a hearty soup that often shines as a main dish, but you can pair it with warm Persian flatbread like sangak or lavash to soak up all the delicious broth. A simple cucumber and tomato salad dressed with olive oil and lemon juice also makes a refreshing accompaniment without overpowering the soup’s delicate herbal notes.
Creative Ways to Present
If you want to wow guests, try serving Ashe Reshteh in rustic bowls with individual ramekins of the garlic-mint oil and extra kashk so everyone can customize their soup. Another fun idea is layering the toppings visually—first the caramelized onions, then dollops of kashk, and finishing with fresh herbs—making each serving as vibrant as it is appetizing.
Make Ahead and Storage
Storing Leftovers
This soup stores beautifully in the refrigerator for up to 3 days. Because the noodles absorb liquid over time, you might want to store them separately or add a splash of stock or water when reheating to loosen the consistency.
Freezing
Ashe Reshteh freezes well, but it’s best to undercook the noodles slightly before freezing so they don’t become mushy. Store the soup without noodles if possible, then add fresh cooked noodles when you reheat to preserve their texture.
Reheating
Reheat leftovers gently on the stove over low to medium heat, stirring occasionally. Add extra stock or water as needed to restore the soup’s original consistency. If stored separately, add fresh noodles during reheating to keep them tender yet firm.
FAQs
What is kashk, and can I substitute it?
Kashk is a fermented whey product that provides a creamy, tangy richness to Ashe Reshteh. If you can’t find kashk, good-quality yogurt or sour cream can be a suitable substitute, although the flavor won’t be quite the same.
Can I make this soup vegetarian or vegan?
Absolutely! Simply use vegetable stock instead of chicken stock and ensure your kashk substitute is plant-based or skip it altogether. The beans and lentils provide plenty of satisfying protein and texture.
What noodles are traditionally used in Ashe Reshteh?
Traditionally, reshteh noodles are used—these are thin Persian wheat noodles. If you can’t find them, linguine or similar thin pasta works well as a replacement.
How spicy is Ashe Reshteh?
This dish is typically mild and focuses on aromatic herbs and spices rather than heat. You can adjust the pepper or add chili flakes if you prefer a spicier soup.
Is Ashe Reshteh served year-round or seasonally?
While enjoyed anytime, Ashe Reshteh is especially popular during colder months or Persian New Year celebrations, as it’s comforting and nourishing when you want something hearty and warming.
Final Thoughts
There is something truly special about the Ashe Reshteh Persian Noodle Soup Recipe—it’s a dish that tastes like tradition, warmth, and kindness all in a bowl. If you’ve never tried it, or even if you have, diving into this recipe is a wonderful way to bring a little piece of Persian hospitality and rich culinary history into your own kitchen. So, grab those simple ingredients, and get ready to enjoy a deeply satisfying meal everyone will love.
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Ashe Reshteh Persian Noodle Soup Recipe
Ashe Reshteh is a hearty and comforting Persian noodle soup packed with protein-rich beans, fresh herbs, tender noodles, and a unique tangy topping of kashk. This traditional Iranian dish is slow-simmered to develop deep flavors, featuring caramelized onions and a fragrant garlic-mint oil garnish that add layers of aromatic complexity. Perfect as a wholesome meal or to warm up on cool days, Ashe Reshteh offers a delicious vegetarian option enjoyed widely across Persian cuisine.
- Total Time: 1 hour
- Yield: 7 servings
Ingredients
Soup Base
- 2 cups yellow onions, thinly sliced
- 3 tablespoons olive oil
- 10 cloves garlic, minced
- 1 teaspoon ground turmeric
- ½ teaspoon black pepper
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1 (15-ounce) can red kidney beans, rinsed and drained (or navy/cannellini beans)
- ¼ cup brown or green lentils, rinsed
- 8–9 cups chicken stock or vegetable stock (low sodium)
- 5 ounces baby spinach, roughly chopped
- 1 bunch Italian parsley, roughly chopped
- 1 bunch cilantro, roughly chopped
- 2 teaspoons dried dill (or about 2 tablespoons fresh if available)
- 4–5 green onions, thinly sliced
- 4 ounces wheat noodles or linguine
- ½ cup kashk (or yogurt/sour cream as substitute), plus more for topping
Garnish
- 3 tablespoons avocado oil
- 8 cloves garlic, minced
- 2 tablespoons dried mint
Instructions
- Caramelize Onions: In a large pot, heat 3 tablespoons olive oil over medium heat. Add the thinly sliced onions and sauté, stirring frequently for 16-20 minutes until golden brown and caramelized. Remove one-third of the onions and place them on a paper towel-lined plate to use as a garnish later.
- Bloom Spices and Garlic: Add the minced garlic to the remaining onions in the pot and cook for 30-60 seconds until fragrant. Stir in turmeric and black pepper, allowing them to bloom in the oil and release their flavors for another minute.
- Simmer Beans and Greens: Add rinsed chickpeas, kidney beans, lentils, and 8 cups of chicken or vegetable stock to the pot. Bring to a boil. Once boiling, add the spinach, parsley, cilantro, dill, and green onions. When it returns to a simmer, reduce heat to low and cover. Cook for 10 minutes until beans are tender and greens have wilted.
- Sauté Garlic-Mint Garnish: In a small frying pan, heat the avocado oil over medium heat. Add minced garlic and sauté for 45-90 seconds until golden and fragrant. Remove the pan from heat, stir in dried mint, and transfer the garlic-mint mixture to a bowl. This can be added to the soup or served separately as garnish.
- Prepare Kashk Mixture: In a medium bowl, add the kashk or yogurt. Ladle hot soup over it gradually while whisking to thin out the kashk. Add a second ladle of soup and set aside.
- Add Noodles and Final Simmer: Remove the lid from the soup pot and increase heat to high. When boiling, add the noodles and stir to prevent sticking. Cook for 10-12 minutes until noodles are tender. Stir in the thinned kashk and allow the soup to return to a simmer. Add any remaining chicken stock if the soup seems too thick. Taste and adjust seasoning with salt as needed.
- Serve: Mix the garlic-mint oil garnish into the soup or spoon it individually into bowls along with the reserved caramelized onions. Serve soup drizzled with extra kashk if desired for added tang and creaminess.
Notes
- Bean types can be substituted with similar varieties like navy or cannellini beans.
- Using vegetable stock makes this dish vegetarian-friendly; chicken stock adds additional richness.
- Kashk is a fermented whey product classic to Persian cooking; if unavailable, yogurt or sour cream can be substituted, although flavor will differ slightly.
- Adjust water or broth quantities depending on desired soup consistency.
- Fresh herbs enhance flavor but dried herbs are acceptable if needed.
- This soup can be made ahead; flavors improve after resting, and leftovers reheat well.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Persian
- Diet: Vegetarian
