Persian Noodle Soup Recipe (Ash Reshteh)
A hearty Persian noodle soup packed with beans, fresh herbs, and noodles, perfect for nourishing weeknight dinners or gatherings.
I grew up with a steaming pot of herb-studded Ash on cold nights — the kind of soup that fills the kitchen with turmeric and bright green parsley, and the bowl with comfort. This Persian noodle soup (ash reshteh) is a hearty, vegetarian-friendly dish loaded with beans, fresh herbs, and noodles — perfect for weeknight dinners, feed-the-crowd gatherings, or when you want something nourishing that keeps well in the fridge. If you enjoy generous, one-bowl meals, you might also like this one-pot lasagna soup for a different but equally cozy option.
Why you’ll love this dish
Ash reshteh is the kind of recipe that hits several sweet spots: it’s frugal (beans bulk it up), high in plant protein, and bright with herbs so it never tastes heavy. Families love it because kids usually take to the mild, comforting flavors; cooks love it because it’s mostly hands-off simmering after a quick sauté. It works for a casual weeknight, a vegetarian holiday spread, or a make-ahead lunch.
What makes it special:
- Herb-forward: lots of parsley, cilantro, and dill give it a fresh, complex flavor.
- Protein-packed but vegetarian: lentils and three kinds of beans make it filling.
- Flexible: you can swap noodles, use canned beans, or make it more traditional with kashk (fermented whey).
- Great for batch cooking: it improves after a day as flavors meld.
Step-by-step overview
You’ll start by softening onions and blooming turmeric in olive oil, then build the soup with broth, lentils, and cooked beans. After a 20-minute simmer you add noodles to cook through, fold in the chopped greens and herbs, and finish with a dollop of yogurt or sour cream plus fried onions for texture. Total active time is about 15–20 minutes, simmering time 30–35 minutes.
Key Ingredients
- 2 tablespoons olive oil (any neutral oil will do)
- 1 large onion, diced (yellow or sweet)
- 4 cloves garlic, minced
- 1 teaspoon turmeric (or ½ teaspoon turmeric + pinch of black pepper)
- 6 cups vegetable broth (chicken broth okay if not vegetarian)
- 1 cup lentils, rinsed (brown or green)
- 1 cup chickpeas, cooked (canned okay — drain and rinse)
- 1 cup navy beans, cooked (or cannellini)
- 1 cup kidney beans, cooked
- ½ pound Persian noodles or linguine (use gluten-free pasta to make GF)
- 3 cups spinach, chopped (substitute kale or chard)
- 1 cup cilantro, chopped
- 1 cup parsley, chopped (flat-leaf preferred)
- 1 cup dill, chopped (or 2 tablespoons dried dill)
- Salt and pepper to taste
- Sour cream or yogurt, for serving (or dairy-free yogurt)
- Fried onions, for garnish (store-bought crispy onions save time)
Notes and substitutions:
- Canned beans speed things up — use three 15-oz cans drained and rinsed.
- Persian noodles are thin; linguine is an easy stand-in. For a more authentic texture, try reshteh if you can find it.
- For a vegan finishing touch, use plain vegan yogurt or skip the dollop and add extra fried onions.
Step-by-step instructions
- Heat 2 tablespoons olive oil in a large pot over medium heat.
- Add the diced onion. Cook, stirring occasionally, until the onion is soft and translucent (about 6–8 minutes).
- Stir in the minced garlic and 1 teaspoon turmeric. Cook for 1–2 minutes until fragrant — don’t let the garlic brown.
- Pour in 6 cups vegetable broth and scrape any browned bits from the pan.
- Add the rinsed lentils and the cooked chickpeas, navy beans, and kidney beans. Raise to a boil.
- Reduce heat to a simmer and cook, covered, for 20 minutes so the lentils soften and flavors meld.
- Add ½ pound Persian noodles or linguine to the pot. Simmer for about 8–12 minutes, stirring occasionally, until the noodles are tender (timing depends on pasta thickness).
- Stir in 3 cups chopped spinach, 1 cup cilantro, 1 cup parsley, and 1 cup dill. Cook another 5–7 minutes until the greens are wilted and aromatic.
- Season with salt and freshly ground black pepper to taste. Taste and adjust acidity or salt if needed (a squeeze of lemon brightens it).
- Ladle into bowls and top each serving with a spoonful of sour cream or yogurt and a sprinkle of fried onions.
Quick timing guide: 10 minutes prep, 30–35 minutes simmering/cooking — about 40–45 minutes total.
01Ingredients
Base Ingredients
Soup Base
Noodles and Greens
For Serving
02Method
- Preparation
- Cooking
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0 OF 10 DONE03Recipe notes
- 01Canned beans speed things up. Persian noodles are thin; linguine is a good alternative.
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Best ways to enjoy it
Serve Ash reshteh hot in deep bowls. The traditional finish is a cool dollop of kashk (fermented whey) or yogurt, plus fried onions and sometimes a drizzle of sautéed mint oil. Pair with:
- Crusty bread or flatbread to mop up the broth.
- A simple cucumber and tomato salad for freshness.
- For another winter soup option, try this comforting cozy cabbage soup — different flavor profile but equally satisfying.
Presentation tip: a swirl of yogurt and a sprinkle of fried onions make a bowl look intentional and inviting.
How to store & freeze
Refrigerate: Cool the soup to room temperature (no more than 2 hours) and store in airtight containers for up to 4 days.
Reheat: Gently rewarm on the stove over low-medium heat, adding a splash of water or broth if it thickened. Stir often to prevent sticking.
Freeze: Freeze in meal-sized portions for up to 3 months. Thaw overnight in the fridge before reheating.
Safety note: Because this dish contains cooked beans and dairy toppings, keep the soup refrigerated promptly and reheat to at least 165°F (74°C) before serving.
Recipe variations
- Vegan: Use plant-based yogurt or skip the dairy topping; add extra fried onions for richness.
- Gluten-free: Swap the noodles for GF pasta, or omit and pulse some cooked beans for body.
- Meat option: Brown ground lamb or beef with onion and turmeric before adding broth for a heartier, non-vegetarian version.
- Traditional boost: Stir in kashk (or a small spoon of Greek yogurt) and fried dried mint for classic Persian notes.
- Spice-forward: Add a pinch of cayenne or a teaspoon of smoked paprika for warmth and depth.
Your questions answered
How long does this take to make?
A: About 40–45 minutes total: 10–15 minutes prep, roughly 30 minutes simmering and noodle cooking.
Can I use canned beans instead of cooking from dried?
A: Yes. Use three 15-oz cans (chickpeas, navy/cannellini, kidney), drained and rinsed. Reduce the initial simmer just to bring flavors together.
Is this traditionally served with anything specific?
A: Traditionally Ash reshteh can be topped with kashk (fermented whey), fried onions, and sometimes fried mint. Yogurt or sour cream is a common modern substitute.
Can I make this ahead for a party?
A: Absolutely. Make it a day ahead — flavors deepen overnight. Reheat gently and add a bit of broth if it has thickened.
How do I keep the herbs bright?
A: Add most of the herbs toward the end of cooking. Overcooking can mute fresh herb flavor and color.
Conclusion
Ash reshteh is a forgiving, herb-forward Persian noodle soup that rewards simple techniques: caramelize the onions, simmer the beans and lentils until tender, and finish with an abundance of fresh herbs. For more ideas, check out Ash Reshteh (Persian Noodle Soup) – Cooking With Ayeh and my Keto Chicken Soup with Egg Noodles.
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