Hearty Ash Reshteh: Persian Noodle and Bean Soup


Ash Reshteh, a traditional Persian noodle and bean soup, is a wholesome and hearty dish perfect for any time of the year. Brimming with a variety of beans, fresh herbs, and soft noodles, this soup is a comforting blend of flavors and textures. Topped with fried onions, garlic, and mint, and garnished with kashk (whey), Ash Reshteh is a beloved staple in Persian cuisine that brings warmth and nourishment with every spoonful.

Hearty Ash Reshteh: Persian Noodle and Bean Soup

Preparation and Cooking Times

  • Preparation Time: 20 minutes
  • Cooking Time: 2 hours
  • Total Time: 2 hours 20 minutes

Servings and Serving Size

  • Servings: 6
  • Serving Size: 1 bowl (approximately 400g)

Nutritional Information (per serving)

  • Calories: 300 kcal
  • Protein: 12g
  • Carbohydrates: 45g
  • Fat: 8g
  • Fiber: 10g
  • Sugar: 4g
  • Sodium: 450mg


  • For the Soup:
    • 1 cup (200g) dried chickpeas, soaked overnight
    • 1 cup (200g) dried red kidney beans, soaked overnight
    • 1 cup (200g) dried lentils
    • 1 large onion, finely chopped
    • 4 cloves garlic, minced
    • 1/4 cup (60ml) vegetable oil
    • 1/2 tsp turmeric
    • 1 tsp salt
    • 1/2 tsp ground black pepper
    • 1/2 cup (30g) fresh parsley, chopped
    • 1/2 cup (30g) fresh cilantro, chopped
    • 1/2 cup (30g) fresh chives, chopped
    • 1/2 cup (30g) fresh spinach, chopped
    • 1 cup (50g) dried reshteh (Persian noodles) or linguine
    • 8 cups (2 liters) vegetable broth or water
  • For the Toppings:
    • 1 large onion, thinly sliced and fried until crispy
    • 4 cloves garlic, thinly sliced and fried until golden
    • 2 tbsp dried mint, fried until fragrant
    • 1/2 cup (120ml) kashk (liquid whey) or Greek yogurt

Method of Preparation

  1. Drain and rinse the soaked chickpeas and kidney beans. Place them in a large pot, cover with water, and bring to a boil. Reduce heat and simmer for about 1 hour until tender. Drain and set aside.
  2. In a separate pot, cook the lentils in boiling water for about 20 minutes until tender. Drain and set aside.
  3. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown.
  4. Add the minced garlic and turmeric, and cook for another minute.
  5. Add the cooked chickpeas, kidney beans, and lentils to the pot. Pour in the vegetable broth or water, and bring to a boil.
  6. Reduce heat to a simmer, add the salt, pepper, parsley, cilantro, chives, and spinach. Cook for about 30 minutes, stirring occasionally.
  7. Break the reshteh or linguine into 2-inch pieces and add to the soup. Cook for another 15-20 minutes until the noodles are tender.
  8. In a small skillet, heat a bit of oil and fry the sliced onion until crispy. Remove and drain on paper towels.
  9. In the same skillet, fry the sliced garlic until golden. Remove and drain on paper towels.
  10. Fry the dried mint in the same skillet until fragrant, about 30 seconds. Be careful not to burn it.
  11. Ladle the Ash Reshteh into bowls. Top each serving with crispy fried onions, garlic, mint, and a drizzle of kashk or Greek yogurt.
  12. Serve hot with fresh bread on the side.

Tips for Culinary Success

Soak the chickpeas and kidney beans overnight for quicker cooking.

For a richer flavor, use homemade vegetable broth instead of water.

Adjust the thickness of the soup by adding more or less broth, depending on your preference.

Frequently Asked Questions (FAQs)

Can I use canned beans instead of dried beans?

Yes, you can use canned beans to save time. Rinse and drain them before adding to the soup.

What can I use if I can't find reshteh?

You can substitute reshteh with linguine or any other thin pasta broken into pieces.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Relish the comforting flavors of Hearty Ash Reshteh, a Persian noodle and bean soup that brings warmth and nourishment with every spoonful. Perfect for a cozy meal with family or friends, this dish showcases the rich culinary traditions of Persia. Enjoy the delightful combination of beans, herbs, and noodles, topped with crispy onions and a tangy drizzle of kashk.