Ash Reshteh – Persian Noodle Soup

Ash Reshteh is a beloved Persian noodle soup, made with herbs and legumes, typically enjoyed during special occasions.

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Why You’ll Love Ash Reshteh

• Ash Reshteh is a traditionally vegetarian or even vegan Persian dish. “Ash” means a thick soup and “reshteh” means noodles. Ash Reshteh is a thick noodle soup, filled with herbs and legumes.
• It is often prepared during times of celebration. I remember my grandmother making Ash Reshteh for Bahai gatherings or special occasions like Naw Ruz (Persian New Year). I could eat bowl after bowl, it was so delicious. It is now my kids’ favorite dish as well, and we don’t wait for special occasions. We make it all the time! 🙂
• Ash Reshteh is as much about the soup itself as it is its garnishment. While it is traditionally garnished with a fried onion and garlic mixture (“Piaz Sir Dagh”) and whey, the whey can easily be skipped or substituted. We substitute with Kite Hill plain yogurt or even Kite Hill sour cream.

Ingredients/Equipment Notes

To make this delicious Ash Reshteh, you will need the following ingredients (full measurements are in the recipe card below):

• “Sabzi”
  • 1 bunch parsley
  • 1 bunch cilantro
  • 2 bunches green onion
  • 1 bunch of spinach (or about 5 oz bag)
• “Piaz Sir Dagh”
  • 1/4 yellow onion sliced thinly
  • 4 garlic cloves minced
  • 1 tsp. turmeric
  • 1 Tbsp. dried mint leaves
  • 2 Tbsp. cooking oil
• Other Ingredients
  • 1/4 yellow onion chopped finely
  • 4 garlic cloves minced
  • 1/2 Tbsp. salt (or more to taste)
  • 1/2 tsp. black pepper
  • 1/2 Tbsp. turmeric
  • 1/4 tsp. cumin
  • 1 cup of green lentils (soaked in water 2 hours prior to cooking)
  • 15 oz can black-eyed peas (drained and rinsed)
  • 15 oz can pinto beans (drained and rinsed)
  • 15 oz can garbanzo beans (drained and rinsed)
  • 1 1/2 cup baby potatoes (potatoes cut in half) – optional
  • 1/2 package of Persian noodles (Reshteh) or you can use spaghetti or fettuccine or linguine (I use Jovial gluten-free spaghetti)
• Vegan Kashk for garnish (optional)
  • See our recipe for vegan Kashk HERE or use a plant-based sour cream

How to Make the Best Ash Reshteh

• Wash the Sabzi and dry. I use a salad spinner to dry. I remove any large, thick stems from the cilantro and parsley. Cut the ends from the green onions. Finely chop all the Sabzi.
• Add Sabzi to a large pot. Add enough water to the pot to submerge the Sabzi. Generally 10 cups water. Cover and bring to a boil.
• Add 1/4 onion chopped and 4 garlic cloves minced, cover, and simmer on medium/low heat for 30 minutes (stirring occasionally).
• Add salt, pepper, turmeric, and cumin to the pot and stir.
• Add lentils. Stir, cover, and simmer on medium heat for 20 minutes. Look to see if additional water is needed to maintain a thick soup consistency.
• Add canned beans and baby potatoes (optional) to the pot. Stir.
• Cover the pot and simmer another 20 minutes on medium heat (until the potatoes are cooked if using). Stir occasionally.
• Break the noodles in half and add to the pot. Add water as needed. Cover and simmer another 30 minutes on medium/low heat (stirring occasionally).
• Meanwhile, prepare the Piaz Sir Dagh garnish.
  • In a medium pan on medium/low heat, add 2 Tbsp. of oil.
  • Wait until the oil is hot, add sliced onion and sauté until golden (about 10 minutes).
  • Add minced garlic cloves and sauté another 2 minutes until golden (as pictured above).
  • Add dried mint leaves and turmeric. Sauté another 2 minutes.
• Pour the Ash-e-Reshteh into a serving bowl. Garnish with our Vegan Kashk recipe or a dollop of plant-based sour cream and the Piaz Sir Dagh.

How to Serve Ash Reshteh

This Ash Reshteh is delicious served with Vegan Kashk as a garnish. Ash is typically paired with KooKoo Sabzi recipe.

Did you make this recipe? Take a picture and tag us on Instagram @plant_basedpersian or share it on Pinterest!

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