Authentic Ash Reshteh Recipe: Persian Noodle & Herb Soup
Ash reshteh is a thick, hearty Persian noodle soup packed with herbs, beans, and noodles, finished with a drizzle of tangy kashk and crispy fried mint and onion on top. It’s a beloved comfort food, often eaten in winter or shared for good fortune — the noodles are said to represent finding your way through life’s twists and turns.
- Prep time: 20 minutes
- Cook time: about 1 hour
- Servings: 4-6
Ash Reshteh Ingredients
- Reshteh noodles — thin Persian noodles made specifically for this soup. Shop ash reshteh noodles.
- Aush herb blend — a mix of parsley, spinach, and other greens specific to this soup. Shop aush herb blend.
- 1 can kidney beans, drained
- 1 can chickpeas, drained
- 1 onion, diced (plus extra for frying)
- 2-3 tbsp dried mint, for frying — shop mint herb.
- Kashk, for topping — shop Khoban Kashk or Goaldees Kashk.
- 2-3 tbsp oil, salt, pepper, turmeric to taste
How to Make Ash Reshteh
- Sauté the diced onion in oil until golden. Add turmeric, salt, and pepper, then add water and bring to a simmer.
- Add the kidney beans and chickpeas, and simmer for about 20 minutes.
- Stir in the aush herb blend (rehydrated if needed) and simmer for another 20 minutes, until the greens soften and the soup thickens.
- Add the reshteh noodles and cook until tender, about 8-10 minutes, stirring occasionally so they don’t stick together.
- While the soup finishes, fry a sliced onion and the dried mint separately in a little oil until crisp and fragrant — this is the classic garnish.
- Ladle the soup into bowls, then top generously with kashk, the fried mint, and fried onion. Serve hot.
Tips for the Best Ash Reshteh
- Don’t skip the fried mint and onion garnish — it’s what gives ash reshteh its signature aroma and finishing touch.
- The soup should be thick — ash reshteh is heartier than a typical soup, closer to a stew; let it reduce if it’s too thin.
- Kashk is meant to be generous — don’t be shy with the drizzle on top, it’s a defining part of the dish.
Frequently Asked Questions
What does ash reshteh taste like?
Ash reshteh is savory and herby, with a hearty, thick texture from the beans and noodles, finished with the tangy, salty flavor of kashk on top.
Why do people eat ash reshteh for good luck?
The long noodles in ash reshteh are traditionally said to represent finding one’s way through life’s twists and turns, making it a symbolic dish for new beginnings and journeys.
Can I make ash reshteh vegetarian?
Yes — ash reshteh is naturally vegetarian (and easily vegan if kashk is omitted or substituted), built entirely from herbs, beans, and noodles.
What is the topping on ash reshteh made of?
The classic topping is a drizzle of kashk (dried fermented whey, rehydrated) along with onion and mint fried until crisp in oil.
Shop the Ingredients
Get everything you need for authentic ash reshteh — reshteh noodles, aush herb blend, and kashk — from Goaldees. Shop Noodles, Herbs, and Kashk.
Curious what’s in the aush herb blend used here? See our Persian dried herbs guide.
