Ash Reshteh (Persian Noodle Soup)

With the chilly, rainy weather we’ve been having, this hearty Persian noodle soup feels like a warm hug in a bowl.

A warm bowl of Persian Ash Reshteh noodle soup topped with Sadaf kashk and served in a decorative bowl on a marble countertop. A hearty and traditional Iranian herb and bean soup perfect for cold weather.

Ash Reshteh is one of the most comforting dishes in Persian cuisine. It is thick, fragrant, and full of nourishing ingredients like herbs, beans, and Persian noodles. It is the kind of dish that warms you from the inside out and fills your kitchen with the best aromas.

For this recipe, we used dried beans soaked overnight, which gives the soup a deep, rich flavor. But if you want to save time, canned beans work perfectly too and cut the cooking time in half.

This dish is simple, hearty, and perfect for cold days, busy evenings, or anytime you want something cozy and deeply satisfying.

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Ash Reshteh Ingredients

(4-6 serving)

• 1 cup dried beans (kidney beans, chickpeas, lentils), soaked overnight or 1 can of each to save time.

• 1 large onion, finely chopped

• 2 cups chopped spinach

• 1 cup chopped cilantro

• 1 cup chopped chives

• 1 cup chopped parsley

• 1 teaspoon turmeric

• Salt and pepper to taste

• 1 package reshteh (Persian noodles, whole)

• Avocado oil for sautéing

• Water

• Optional toppings: whey, yogurt, fried onions, or dried mint

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Ash Reshteh Instructions:

1. Prepare the beans:

   If using dried beans, drain and rinse after soaking. Add them to a large pot with fresh water and cook until tender. If using canned, simply drain and rinse and set aside.

   
   

2. Sauté the onions:

   In a separate pot, heat a splash of avocado oil over medium heat. Add the chopped onion and cook until golden. Sprinkle in the turmeric and stir until fragrant.

   
   

3. Add the herbs:

   Add the spinach, cilantro, parsley, and chives. Sauté for a few minutes until the herbs soften and cook down.

   
   

4. Combine:

   Add the cooked beans into the pot with the herbs. Pour in enough water to create a thick soup base. Season with salt and pepper. Bring everything to a gentle simmer.

   
   

5. Add the noodles:

   Add the whole reshteh noodles directly into the pot. As they cook, they will soften and naturally fold into the soup.

   
   

6. Cook until thick:

   Let everything simmer together until the noodles fully soften and the soup thickens to your desired consistency.

   
   

7. Serve:

   Ladle into bowls and top with whey, fried onions, or dried mint for extra flavor.

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Serving Suggestions:

I love serving Ash Reshteh with a generous spoonful of Sadaf Kashk on top, which gives the soup a rich, tangy flavor that pairs perfectly with the herbs and noodles. A sprinkle of fried onions and a touch of dried mint make the bowl even more comforting and fragrant.

This soup is hearty enough to be a full meal on its own, but it is also delicious alongside warm bread or a simple side salad. It is one of my favorite dishes to make on chilly days, and my family always goes back for seconds.

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Ash Reshteh is one of those timeless Persian dishes that brings instant comfort. It is warm, hearty, and packed with nourishing herbs, beans, and noodles that make every bowl feel grounding and satisfying. Whether you are making it for a cozy night in, a rainy afternoon, or sharing it with family, this soup fills the house with the best aromas and always brings everyone together at the table.

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