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PersianAuthentic Cuisine

Ash Reshteh

Serves 4 to 6 Soup vegetarian, Soups, Nowruz

Ash Reshteh

Ash Reshteh is a beloved staple of Persian cuisine, traditionally prepared to celebrate Nowruz, the Persian New Year. This nourishing noodle soup is a fixture in homes across Iran, where families gather to mark the arrival of spring. Each home cook has their own version, but the essentials remain the same: a comforting blend of legumes, herbs, and reshteh noodles, simmered with care and seasoned by intuition.

A bowl of Ash Reshteh is a symphony of textures and flavors, with tender chickpeas, plump lentils, and fragrant herbs mingling in a rich broth. The dish is finished with a dollop of kashk, a tangy, creamy whey, and crispy fried onions that add a delightful crunch. This is a dish that invites communal enjoyment, best served steaming hot from the pot, with each spoonful offering a taste of tradition.

Ingredients

  • 200 greshteh noodles
  • 150 gchickpeas — cooked
  • 100 glentils
  • 3 cupsfresh herbs — parsley spinach dill
  • 1onion
  • 2 tbspvegetable oil
  • to finishkashk
  • fried onions — to garnish
  • to tastefine sea salt

Method

  1. Begin by finely chopping 1 onion. In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent and golden, about 5 to 7 minutes. Stir occasionally to ensure the onions soften evenly without burning, creating a fragrant base for the Ash Reshteh.
  2. Rinse 150 g of chickpeas and 100 g of lentils under cold water. Add them to the pot with the onions, stirring to coat them in the aromatic oil. Pour in enough water to cover the legumes by about 2 inches, then bring the mixture to a gentle boil. Reduce the heat to low and let it simmer until the chickpeas and lentils are tender, checking occasionally to ensure they are soft but not mushy.
  3. While the legumes are cooking, prepare 3 cups of fresh herbs, such as parsley, cilantro, and dill, by washing and roughly chopping them. Once the legumes are tender, add the herbs to the pot, stirring them in gently. The herbs should wilt and infuse the broth with their fresh aroma, contributing both flavor and color to the dish.
  4. Break 200 g of reshteh noodles into halves or thirds and add them to the pot. Stir gently to ensure the noodles are submerged in the broth. Allow the noodles to cook until they are soft and have absorbed some of the flavorful liquid, which should take about 5 to 7 minutes. The noodles should be tender but not falling apart.
  5. Taste the Ash Reshteh and add fine sea salt to your preference, stirring well to distribute the seasoning evenly. Adjust the seasoning as needed, keeping in mind that the kashk will add a tangy, salty note as well.
  6. To finish, ladle the Ash Reshteh into bowls and drizzle with kashk, a fermented whey product, for a creamy, tangy finish. Top with fried onions for added texture and flavor. Serve immediately, inviting everyone to share in this hearty, comforting dish.
Cover of Authentic Persian Cuisine
From the cookbook

Authentic Persian Cuisine

This recipe is from Authentic Persian Cuisine by Yassine Sbiti — the Persian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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