How to make Ash Reshteh

Why cooks start here

Ash Reshteh is cooked the way Nowruz home pots cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a persian family cook actually puts it on the table.

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.