How To Make Ash Reshteh (Persian Noodle Soup)

Got an hour and need something soul-warming? Ash reshteh is the perfect fix! This flavor-packed, vegetarian Persian soup is loaded with tender legumes, hearty noodles, fresh herbs, and a tangy kashk (buttermilk-yogurt sauce). Bonus: it’s shockingly simple to make!

A Soup That Does It All

Ash reshteh (a.k.a. “Persian noodle soup” or “Persian legume soup”) is an Iranian dish that really lives up to its name. It consists of hearty noodles, tender legumes, and a long list of herbs, which makes sense because “ash” translates to thick soup and “reshteh” to noodle!

But here’s the best part: kashk, a thick, tangy buttermilk-and-yogurt sauce that ties the whole meal together. And don’t let the ingredient list fool you—this is the perfect “use up your herbs” soup, meaning most of the items are likely already in your spice cabinet and pantry.

It’s loaded with protein, fiber, and complex carbs. The buttermilk and yogurt “kashk” add healthy fats, and spinach and fresh herbs help you sneak in some greens. What’s not to love?

Grab These Ingredients

The bulk of ash reshteh is made with canned goods and spices, so double-check your pantry before heading to the store! For exact ingredient measurements, jump to the recipe card—this is only an overview.

• Soup: The soup portion will be made with a base of green lentils, chickpeas, kidney beans, flat rice noodles, and water. The flavors come to life when we add olive oil, white onions, garlic, lemon juice, spinach, and a world of herbs and seasonings: turmeric, cilantro, parsley, dill, and salt!
• Sauce: Our homemade kashk substitute packs a punch with just 2 simple ingredients (buttermilk and plain yogurt), bringing the perfect balance of tangy richness.
• Mint Oil: Finally, we’ll complete this dish with minted oil created with… you guessed it: mint and oil! This adds a slightly sweet flavor that ties everything together.

Making Ash Reshteh Is Actually Simple

This vegetarian ash reshteh will require just over an hour to make, but half of that is dedicated to the onions (seriously, even beginners can nail it!). Jump to the recipe card for the full printable instructions.

Step 1: Caramelize The Onions
Heat the oil in a large pot over medium heat. Add the onions and cook, stirring often, until they caramelize (this should take about 20-30 minutes). When finished, remove half of the onions and reserve them for the topping.

Step 2: Create The Flavor Base
Add the garlic and turmeric to the pan with half of the onions. Cook until the garlic is soft and fragrant.

Step 3: Prepare The Lentils
Add the lentils and water to the pot. Cover and cook for 20 minutes.

Step 4: Cook Everything Together
Next, add the chickpeas, kidney beans, noodles, spinach, and all of the herbs to the pot. Cover and cook until the noodles are tender. When finished, add the lemon juice and salt. Taste and add more salt as needed.

Step 5: Mix The Kashk
While everything cooks, combine the buttermilk and yogurt in a bowl.

Step 6: Prepare The Minted Oil
Heat the oil in a small pan over medium heat. Add mint and cook for about 30 seconds.

Step 7: Assemble The Dish
Finally, ladle your ash reshteh into serving bowls and top with the reserved caramelized onions, homemade kashk, and minted oil.

Plays Well With

Ash reshteh is already a complete meal on its own, but if you want to round out the experience, these pairings will take your dinner to the next level.

• Pressed Eggplant Sandwich: You can never go wrong with a soup and sandwich combo, especially when it’s loaded with pesto!
• Avocado Sandwich: This sandwich keeps it light, fresh, and healthy.
• Curried Melon Salad: For something different, this refreshing yet flavor-packed melon salad is always a good choice!