Name: Ash Reshteh (Persian Greens, Bean and Noodle Soup) Recipe
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Persian
Ingredients: 1/4 cup dried chickpeas; 1/4 cup dried white beans, such as navy or cannellini; 1 cup dried green or brown lentils; 2 pounds spinach; 1 pound cilantro (about 3 large bunches); 1 pound Italian parsley (about 3 large bunches); 2 large bunches dill; 1 large bunch chives; About 20 large fresh mint leaves; 2 large yellow onions, 1 finely chopped and 1 thinly sliced; 2 garlic cloves, minced; 1/2 teaspoon ground turmeric; 1 tablespoon dried mint; Fine sea salt and freshly ground black pepper; 6 tablespoons plus 1/3 cup extra-virgin olive oil; 2 quarts chicken or beef stock (preferably homemade), or water; 1 1/2 cups liquid kashk (Persian sun-dried yogurt or whey), plus 1/2 cup for serving; 8 ounces reshteh (Persian soup noodles)

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Introduction

Ash Reshteh is a comforting Persian soup brimming with fresh greens, beans, and tender noodles. This hearty and flavorful dish is perfect for cozy meals and showcases vibrant herbs and traditional kashk for a unique tangy finish.

A bowl of green soup with visible layers of round chickpeas and small pasta pieces mixed throughout, along with chunks of a leafy vegetable, all suspended in a thick green broth. On top, there is a swirl of cream adding a light white contrast and a small pile of crispy, golden-brown fried onions sits in the center. The broth has a slightly oily shine and varied green shades, ranging from dark to light. The bowl is white with a blue rim, placed on a white marbled texture surface. Next to it is a small white textured bowl with green oil and herbs. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup dried chickpeas
1/4 cup dried white beans, such as navy or cannellini

Fine sea salt and freshly ground black pepper
2 pounds spinach

1 pound cilantro (about 3 large bunches)
1 pound Italian parsley (about 3 large bunches)

2 large bunches dill
1 large bunch chives
About 20 large fresh mint leaves

6 tablespoons plus 1/3 cup extra-virgin olive oil
2 large yellow onions, 1 finely chopped and 1 thinly sliced
2 garlic cloves, minced

1 cup dried green or brown lentils
1/2 teaspoon ground turmeric
2 quarts chicken or beef stock (preferably homemade), or water

1 1/2 cups liquid kashk (Persian sun-dried yogurt or whey), plus 1/2 cup, for serving
8 ounces reshteh (Persian soup noodles)
1 tablespoon dried mint

Instructions

Step 1: The night before cooking, soak chickpeas and white beans in a medium bowl with 2 cups of water and a generous pinch of salt. Refrigerate overnight.
Step 2: Prepare the herbs and greens either the night before or just before cooking. Wash spinach, cilantro, and parsley, then dry thoroughly. Cut the spinach leaves into large pieces. Trim woody ends from cilantro, parsley, and dill, then roughly chop all herbs, including chives and mint, into pieces no larger than a quarter. Store wrapped in plastic in the fridge if preparing earlier.
Step 3: Heat 4 tablespoons of olive oil in a large Dutch oven or stockpot over medium heat. Add the finely chopped onion with a pinch of salt and cook, stirring often, until golden brown and tender, about 16–18 minutes. Stir in garlic and cook for 1 minute.

Step 4: Drain the soaked beans and add them to the pot along with lentils, turmeric, and 1 teaspoon pepper. Stir and cook for 2 minutes to coat with oil and spices. Add the chopped greens and herbs, then pour in stock or water. Partially cover and bring to a boil, then reduce heat and simmer for 1 hour. Stir regularly to prevent sticking. Add water if the soup becomes too thick.
Step 5: In a medium bowl, whisk 1 1/2 cups kashk with a ladle or two of hot soup until dissolved, then add this back into the pot. This will turn the soup a milky green color. Bring to a boil, then break noodles in half and stir gently into the soup. Reduce heat and simmer for about 30 minutes until noodles and beans are tender.
Step 6: Meanwhile, prepare garnishes. Heat 2 tablespoons oil in a frying pan over medium-high heat. Add sliced onion with salt and cook until caramelized, 16–18 minutes. Drain on paper towels and cool. Clean the pan, warm the remaining 1/3 cup olive oil over low heat, stir in dried mint, then remove from heat and let steep for at least 5 minutes.

Step 7: Thin the remaining 1/2 cup kashk with a few tablespoons of water to a pourable yogurt-like consistency and set aside for serving.
Step 8: Check the soup thickness; it should be like a hearty chili. Thin with water 1/2 cup at a time if too thick. Taste and adjust salt as needed.
Step 9: To serve, ladle soup into bowls and drizzle with the reserved thinned kashk and mint oil. Top with caramelized onions for a flavorful finish.

Tips & Variations

Substitute kashk with plain yogurt or sour cream if unavailable, though the flavor will differ slightly.
Use a mix of fresh herbs for the best aroma, but dried herbs can be used in a pinch, adjusting quantities accordingly.
Reshteh noodles can be replaced with linguine or fettuccine if Persian noodles are not accessible.

Soaking beans overnight helps reduce cooking time and improves digestibility.

Storage

Store leftover Ash Reshteh in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a bit of water or stock if the soup thickens too much. This soup also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A blue bowl filled with a greenish soup that has a thick, chunky texture with visible bits of chickpeas and leafy greens. There are pale yellow noodles mixed throughout the soup. In the center, there is a layer of light cream or yogurt swirled on top, with a small pile of crispy, golden-brown fried onions placed in the middle. The bowl sits on a white marbled surface, and to the side, a small white bowl with dark green oil and herbs is partially visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is kashk, and can I substitute it?

Kashk is a fermented dairy product made from whey or yogurt, offering a tangy, savory flavor essential to Ash Reshteh. If unavailable, plain yogurt or sour cream can be used as a substitute, but the taste and consistency will differ slightly from the traditional dish.

Can I make this soup vegetarian or vegan?

Yes, you can use vegetable stock or water instead of chicken or beef stock to keep the soup vegetarian or vegan. Replace kashk with a suitable plant-based yogurt alternative or omit it altogether for a vegan version.