Ash Reshteh Recipe: How to Create a Hearty Persian Comfort Dish

Ash Reshteh Recipe

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Ash Reshteh is a cherished recipe, hailing from the rich culinary traditions of Iran, known for its wholesome blend of noodles, beans, vegetables, and distinctive tang from vinegar or curd. Let’s embark on preparing this heartwarming dish.


Legumes & Noodles

  • 1 cup canned chickpeas (Alternatively, use ½ cup dried chickpeas, soaked overnight)
  • 1 cup canned kidney beans (Alternatively, use ½ cup dried kidney beans, soaked overnight)
  • 1 cup dried green lentils
  • 4 oz reshteh noodles (or substitute with dried udon noodles or linguine)

Vegetables & Herbs

  • 1 large onion, diced
  • 4 large garlic cloves, diced
  • 1 bunch fresh parsley (approximately 2 oz)
  • 1 bunch fresh cilantro/coriander (approximately 2 oz)
  • 12 oz fresh spinach
  • 4 green onions/scallions, chopped

Seasonings & Liquids

  • 1 ½ tablespoons dried mint
  • 1 teaspoon turmeric powder
  • 4 cups vegetable broth (prefer low sodium)
  • ½ cup liquid kashk mixture (or substitute with ¾ cup sour cream or thick Greek yogurt)
  • 2 tablespoons extra virgin olive oil
  • Juice of ½ lemon
  • Salt and black pepper, to taste

Step 1: Heat Up the Base

In a sizable pot, warm 1 tablespoon of olive oil over low heat. Add the diced onion and sauté until it turns lightly golden brown.

Step 2: Aromatic Spices

Toss in the diced garlic, turmeric, dried mint, and another tablespoon of olive oil to the pot. Stir and cook for 3-5 minutes until the mixture becomes aromatic.

Step 3: Liquid Addition

Pour in the vegetable broth along with 4 cups of water. Season generously with salt and pepper, then bring the mixture to a boil over medium heat.

Step 4: Legume Integration

If you’re using dried chickpeas and kidney beans that have been soaked overnight, add them to the pot now. Allow the mixture to simmer gently with the lid on for 30 minutes.

Step 5: Lentil Layer

After 30 minutes, dial the heat back to low, add the dried lentils, and let them simmer for another 15 minutes with the lid still on.

Step 6: Herb Preparation

While the broth simmers, prepare your fresh herbs. Remove any thick stems but finely chop the tender stems and leaves of parsley, cilantro, green onions, and spinach.

Step 7: Green Infusion

Introduce all the prepped fresh herbs and spinach to the pot, simmering for 30-40 minutes until everything is tender and wilted, keeping the lid on throughout.

Step 8: Canned Companions

Now’s the time to add in canned chickpeas and kidney beans if you’re using them.

Step 9: Noodle Nuance

Break the noodles into three equal segments and add them to the broth, cooking according to the package instructions until they’re fully tender.

Step 10: Consistency Check

Should the broth appear too thick, feel free to thin it with an additional 1-2 cups of water. Taste-test the broth and adjust the seasoning as necessary.

Step 11: Creamy Conclusion

Stir in the kashk, sour cream, or Greek yogurt until the soup achieves a creamy consistency. Add a generous squeeze of lemon juice and simmer for a few more minutes.

Step 12: Garnish & Serve

Ladle the Ash Reshteh into bowls, garnishing with optional crispy fried onions, a drizzle of fried dried mint oil, and a dollop of kashk, sour cream, or yogurt. Relish this comforting Persian dish!

Note on Kashk:

If using liquid kashk and it’s thick, thin it with 1-2 tablespoons of boiling water to reach a sauce-like consistency.

For dry kashk, dissolve it in boiling water and whisk to achieve the same.

As a kashk substitute, ¾ cup of sour cream or thick Greek yogurt can be used, as mentioned in this recipe.

Recipe Summary

To prepare Ash Reshteh, start by heating olive oil in a large pot and sautéing diced onion until golden. Add garlic, turmeric, and mint for aroma, followed by vegetable broth and water, seasoned and brought to a boil. Incorporate soaked legumes, allowing them to simmer, then add lentils, continuing the gentle simmer. Fresh herbs like parsley, cilantro, and spinach are then prepared and added to the pot, cooking until wilted. If using canned legumes, add them now. Noodles are broken, added to the pot, and cooked until tender. Adjust the soup’s consistency with water if needed, and season to taste. Finish by stirring in kashk, sour cream, or Greek yogurt for creaminess, and a squeeze of lemon juice for a tangy lift. Serve the soup garnished with crispy onions, dried mint oil, and additional kashk or yogurt, offering a bowl of Persian comfort.

category: Soups
Update by in Tuesday 9 April 2024

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