Ash Reshteh (Persian Noodle Soup Recipe)

Name: Ash Reshteh (Persian Noodle Soup Recipe)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: European, African, Eastern European
Ingredients: 6 tablespoons olive oil; 2 large onions (yellow, thinly sliced); 5 cloves garlic (grated); 1 teaspoon turmeric; 2 tablespoons dried mint; ½ cup dried garbanzo beans (soaked overnight with a pinch of baking soda); ½ cup dried kidney beans (soaked overnight with a pinch of baking soda); ½ cup dried navy beans (soaked overnight with a pinch of baking soda); 6 cups water (or lamb/beef stock, adjust as needed); ½ teaspoon ground black pepper; 1½ teaspoons salt (adjust as needed); ½ cup lentils; 2 cups chopped spinach; 1½ cups chopped cilantro; 1½ cups chopped parsley; 1 cup chopped green onions (or leeks); ½ cup chopped fenugreek leaves (or 2 tablespoons dried fenugreek leaves); ½ cup chopped dill; 1 tablespoon all-purpose flour; 90 g reshteh (Persian noodles or linguini/udon noodles); 1 cup kashk (sour cream, or crème fraîche (or ¼ cup vinegar as alternative)); 2 tablespoons lemon juice (adjust to taste)

Instructions

Prep:30minCook:1h 30min

Ash Reshteh is a traditional Persian noodle soup with beans and herbs, packed with flavor and nutrients. This wholesome, one-pot soup is aromatic, comforting, and perfect as a nourishing main meal.

Updated at: Wed, 08 Apr 2026 00:30:12 GMT