Dish📝 About This Recipe
Ash-e Reshteh is the crown jewel of Persian soups, a thick and hearty masterpiece traditionally served during Nowruz (Persian New Year) to symbolize good fortune. This vibrant green potage is brimming with fresh herbs, protein-rich legumes, and 'Reshteh' noodles, all brought together by the unique, tangy depth of Kashk (fermented whey). Finished with a dramatic swirl of 'Piaz Dagh' (caramelized onions and mint oil), it offers a complex balance of earthy, sour, and savory flavors that represent the true essence of Iranian hospitality.
🥗 Ingredients
Legumes & Base
- 1/2 cup Chickpeas (dried, soaked overnight and drained)
- 1/2 cup Navy beans (dried, soaked overnight and drained)
- 1/2 cup Brown lentils (rinsed)
- 10-12 cups Water or Vegetable Broth (plus more if needed to adjust thickness)
- 1 tablespoon Turmeric powder (divided)
The Greens (Sabzi)
- 2 cups Fresh Spinach (finely chopped)
- 1 cup Fresh Parsley (finely chopped)
- 1 cup Fresh Cilantro (finely chopped)
- 1 cup Fresh Chives or Scallions (finely chopped)
- 2 tablespoons Dried Dill (or 1/2 cup fresh chopped dill)
Noodles & Whey
- 250 grams Reshteh (Persian Ash Noodles) (broken into thirds)
- 1 cup Kashk (Liquid Whey) (diluted with a little warm water)
- Salt and Black Pepper (to taste (be careful with salt as noodles and kashk are salty))
Garnish (Piaz Dagh & Mint Oil)
- 2 Large Yellow Onions (thinly sliced)
- 6 Garlic Cloves (thinly sliced)
- 3 tablespoons Dried Mint
- 1/2 cup Vegetable Oil (for frying)
👨🍳 Instructions
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1
In a large heavy-bottomed pot (at least 6-8 quarts), add the soaked chickpeas and navy beans along with 10 cups of water. Bring to a boil, then reduce heat to medium-low, cover, and simmer for about 45-50 minutes until the beans are starting to soften.
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2
Add the rinsed brown lentils and 1 teaspoon of turmeric to the pot. Continue to simmer for another 20 minutes.
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3
While the beans are cooking, prepare the garnish. Heat 1/2 cup of oil in a large skillet over medium heat. Add the sliced onions and fry until they are deep golden brown and crispy (this may take 15-20 minutes). Stir frequently to ensure even browning.
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4
Once onions are golden, add the sliced garlic and the remaining turmeric to the skillet. Fry for 2-3 minutes until the garlic is fragrant and golden. Remove half of this onion-garlic mixture and set aside for final garnishing.
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5
In the same skillet with the remaining half of the onions, turn off the heat. Add the dried mint to the hot oil. Stir for only 30-60 seconds (mint burns very quickly). This is your 'Nana Dagh' (mint oil). Set aside.
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6
Back to the soup pot: add all the chopped fresh herbs (spinach, parsley, cilantro, chives, and dill). Stir well. If the soup looks too thick, add 1-2 cups of boiling water. Let the herbs cook with the beans for 15 minutes.
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7
Add the Reshteh noodles to the pot. Gently stir to prevent them from sticking together. The starch from the noodles will thicken the soup significantly. Cook for 10-15 minutes until the noodles are tender but not mushy.
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8
Stir in half of the diluted Kashk and half of the mint-onion-garlic mixture into the soup. Taste for seasoning. Note: Reshteh and Kashk are naturally salty, so you may not need much additional salt.
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9
Let the soup simmer on low for a final 10 minutes to allow the flavors to 'Ja Oftadan' (settle and marry). The consistency should be thick and porridge-like, not thin like broth.
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10
Ladle the hot soup into a large serving bowl. To garnish, swirl the remaining Kashk over the top, followed by the reserved crispy onions, garlic, and the bright green mint oil in a decorative pattern.
💡 Chef's Tips
Always soak your beans for at least 8-12 hours to ensure even cooking and better digestibility. Do not overcook the mint in the oil; it should stay vibrant green, as burnt mint turns bitter and black. If you cannot find Kashk, you can substitute with Greek yogurt mixed with a squeeze of lemon juice, though the flavor will be less pungent. Be very conservative with salt until the very end, as the Reshteh noodles release a significant amount of salt into the broth. If the soup becomes too thick the next day (the noodles absorb liquid), simply thin it out with a splash of boiling water when reheating.
🍽️ Serving Suggestions
Serve with warm Persian flatbreads like Sangak or Barbari for dipping. Provide an extra bowl of Kashk on the side for those who prefer a tangier, creamier soup. Pair with a side of 'Sabzi Khordan' (fresh herb platter with radishes and walnuts). Enjoy with a glass of Doogh (Persian yogurt drink) to complement the herbal notes. A side of Torshi (Persian pickled vegetables) provides a perfect acidic crunch to cut through the richness.