Asheh Reshteh ~ Persian Noodle Soup

by My Persian Kitchen on March 3, 2010


Asheh Reshteh is a delicious hearty soup that is part of the Norouz menu.  Reshteh in Farsi means noodles. This soup is made with Persian noodles which are flat, similar to fettuccine, but slightly less wide.  The noodles in this soup symbolize good fortune and success in the path ahead.

Just like any other Persian Ash, it is best when this soup is allowed to rest before it is consumed. It is perfectly OK to make it the day before or give it at least a couple of hours of rest before it is served so that the flavors better come together.

Some opt to use canned chickpeas and red beans for this soup. I have done this before to save time.  However, I have discovered that cooking the beans from scratch makes a huge difference taste wise.

Asheh Reshteh is always a winner for the vegetarians and vegans that attend our Norouz gathering. Of course, the latter group will have the soup without the whey!


2 large onions, sliced thinly length wise

6-8 cloves of garlic, minced

1/3 cup chickpeas

1/3 cup red beans

1/2 cup lentils

2 tsp turmeric

3 cups fresh parsley (packed – equivalent to 1 1/2 bunch)

2 cups fresh cilantro (packed – equivalent to 1 bunch)

2 cups fresh mint (packed – equivalent to 1 bunch)

20 springs of fresh chives or  scallions ( green portion of scallions only)

1 1/2 lb baby spinach

2 oz reshteh

1 tbsp flour


1 large red onion, thinly sliced

2 tbsp dried mint

kashk, whey ( sour cream can be substituted for kashk)


Soak beans for a few hours in water.


Sauté onion and garlic until translucent.  Add chickpeas, red beans, and turmeric.  Sauté for a few minutes together.


Add 8 cups of water. Season with salt, cover and cook for one hour.


In the mean time rough chop all the herbs.


Add lentils and herbs to pot. Cover and cook for another 1/2 hour on low. Stir the pot every so often during the cooking process.


Break off reshteh into three sections and add to the pot.


Add spinach. You will need to add half of it first and allow for the first batch to wilt, then add a second batch. Cook covered for another 1/2 hour.  Make sure to stir the pot every so often.


Place flour in a small bowl.  Take 3 tablespoons of the liquid from the soup and add to the flour.


Mix well until there are no lumps. When adding flour to soups it is always a good idea to use this technique to ensure that there are no lumps in the soup.


Add water and flour to the soup.  Adjust seasoning by adding salt.  Cook for 1/2 hour longer on low.  At this point your soup is ready as the beans should be cooked. You can further cook the soup to deepen the flavors, however, it must be on very low temperature, since this soup is very thick, chances are the bottom will stick.


For the garnish fry onions in oil. I have found that vegetable oil works best and the chances of burning the onions is much less.  Once the onion turns translucent, lower the heat and allow for the onions to slowly caramelize.


Once they have tuned into a golden color add dry mint and allow for the onions to crisp up. This takes about an hour from start to finish.  It is best to prepare the garnish while cooking the soup.


Place soup in a bowl, add a pinch of fried onion to the center along with a dollop of kashk.

Related Posts Plugin for WordPress, Blogger...
Share and Enjoy:
  • Print
  • Digg
  • Facebook
  • Google Bookmarks
  • Kirtsy
  • Posterous
  • Reddit
  • StumbleUpon
  • Technorati
  • Tumblr
  • Twitter
  • Yahoo! Bookmarks

{ 74 comments… read them below or add one }

nilou April 2, 2013 at 10:55 am

I’m excited to try this recipe and I even ran it by my dad (who never shares his own recipes) and he said it sounds like a good one!
Quick question though, if I were to use dried kidney beans but canned chickpeas, when would you suggest I add the chickpeas? With the kidney beans? With the lentils? Even later?

My Persian Kitchen April 3, 2013 at 11:48 am

Nilou, I would add canned beans them about an hour before the soup is done.

S April 5, 2013 at 11:46 am

I want to make this but I have a question – What kind of lentils do you use?
Also is it ok to use any noodles?
Thank you! :)

My Persian Kitchen April 5, 2013 at 7:16 pm

S., I usually use brown lentils. If you don’t have reshteh you can use fettucine.

Yasaman April 6, 2013 at 3:26 pm

I love your website and made the Adas polo last night ,came out pretty good
Making ash reshte now and was wondering how many people is this for ?! It would also be helpful of you add that to all other receipts and mention do you cook things in low medium or high heat pretty pleaseaeee:)
Love your website
Thanks a lot

Doriane April 16, 2013 at 1:41 pm

I doubled the recipe and it came out DELICIOUS. Everyone was so impressed with my ash!!! Thank you so much. I am going to make the Ash Mast next week! And I am sure it’ll be as wonderful!

AH April 28, 2013 at 6:42 pm


Awesome recipe! I was wondering what you think about using yellow or orange lentils (moong and masoor in Urdu) instead of the brown ones?

My Persian Kitchen April 29, 2013 at 9:29 am

AH, I assume that you can use them if you want.

Faye June 23, 2013 at 3:36 pm

I have made this recipe several times, using freshly picked organic warrigal greens (a type of Australian native spinach -I live in Australia), corriander (cilantro), parsley, mint and chives from my garden. I have left out the noodles from time to time and still enjoy it. This is a fabulous recipe. Thank you!

Venuse June 24, 2013 at 4:57 pm

I had a question: are there any other varieties of asheh reshteh that people eat in iran since my husband and I went to a persian restaurant and we had asheh reshteh that was creamy and white. I felt they put yogurt or heavy cream in it. It was Almost like Alfredo sauce asheh reshteh. My husband loved it that way. I have never made asheh reshteh for him before our restaurant outing and when I made your version he said this not the asheh reshteh we had. He defiantly loves this authentic version, but loves the other version more. Can you give me more insight about making the creamy white version of asheh reshteh. Thank you loads.


My Persian Kitchen July 17, 2013 at 10:37 am

Venuse, recipes will vary from family to family depending on the taste of the cook and her/his family. If the soup looks white, then that has to do with the amount of Kashk that is added. The more you add the lighter the color.

Parastoo September 26, 2013 at 7:01 pm

What a wonderful website I found!
Thank you so much for a great site and an easy Ash reshteh recipe. Your site is my new cook book. Love your site.


Aydin January 8, 2014 at 12:02 pm

thanks alot for the recipe for ash. never could get my mom to teach me. now i can suprize her without her knowing :)
a splendid site maam, yet again thanks

Bea W March 6, 2014 at 10:49 am

I was wondering if you wouldn’t mind if I post this recipe to my pinterest board?

My Persian Kitchen March 10, 2014 at 11:10 am

Bea, not at all as long as credit is given to My Persian Kitchen!

Warren April 3, 2014 at 9:03 pm

When you say ‘sauté the onions/garlic’ – do you sauté them in olive oil or something else?

Warren April 3, 2014 at 11:08 pm

Also, is this good pureed? I maybe didn’t do enough de-stemming of the herbs, so I might want to.

andy April 18, 2014 at 10:37 pm

This is an amazing recipe, thanks so much for sharing. I made this tonight and it is incredibly delicious, the best asheh resteh recipe i’ve tried to date.
I just want to point out that while i don’t know about other brands, Sadaaf’s reshteh noodles (the only brand available in my area) contain eggs, and so would not be suitable for strict vegans.
Dry, boxed fettuccine such as Barilla brand could be used as a vegan alternative; however, the texture of fettuccine and other Italian-style pasta is very different to reshteh in that it is much firmer and heavier. It would not affect the flavor of the dish much but the soft, light reshteh noodles are rather nice as a textural element.
Much agreed about the dried beans vs. canned.

My Persian Kitchen April 25, 2014 at 12:29 pm

Warren, you can saute in olive oil or vegetable oil. I would not puree this soup.

Myles Hoenig May 27, 2014 at 4:23 pm

I’m preparing to make this but not sure what kind of noodles to get and if there are any substitute noodles I can use if what you recommend is not available?
Myles H

My Persian Kitchen May 31, 2014 at 10:57 am

Myles, you can substitute with linguini or spaghetti.

D. Destiny October 9, 2014 at 11:56 am

D. Destiny

I do echo everyone who said this is a great/amazing recipe and website. My husband and I had asheh resteh the first time at an Iranian friend’s house and it was amazing. I came home, went on line, found your recipe and now I got my girls hooked on it. To me it is not a soup, but a whole meal and a nutritious one, I may add.

And oh – it doesn’t change the taste (for me) but really helps reduce the gas, I cut up fresh carrots (organic better) and cook it with the beans.

Love you “My Persian Kitchen”

Sarah Alhamad October 21, 2014 at 8:07 am

Excellent recipe. hearty and warming. Made it while I was suffering from a bad cold and it’s the only thing i could eat. Many thanks for sharing. Merci!

natie October 24, 2014 at 3:29 am

Hi i am going to make i have all the ingredients apart from fresh parsly is this REALLY needed or can i get away with it thanks

Leave a Comment

Previous post:

Next post: