Ash reshteh — sopa persa de ervas, macarrão e leguminosas
A thick, nourishing Persian soup that's almost a meal in a bowl: a deep green broth packed with fresh herbs, spinach, three kinds of beans and lentils, and reshteh (Persian noodles), finished with tangy kashk (fermented whey), sweet caramelised onions and minty fried garlic. Ash reshteh is the soup of gatherings, Nowruz (Persian New Year) and chilly days — comforting, herby and complex, with the noodles symbolically representing the untangling of life's paths.
Simmer soaked beans (chickpeas, kidney beans, white beans) and lentils with onion and turmeric until tender. Add a huge amount of chopped fresh herbs — parsley, cilantro, dill, chives/spring onion — and spinach, and simmer until everything is soft and the soup is thick and green. Add the reshteh (Persian noodles) near the end and cook until tender, stirring so the soup stays thick but not stuck. Season, then serve each bowl topped with kashk (or a yogurt substitute), dark caramelised fried onions, and crispy fried garlic and dried mint (na'na dagh).
- Loads of fresh herbs and greens give ash reshteh its signature deep green colour and flavour.
- Reshteh (Persian noodles) go in near the end; they thicken the soup and shouldn't turn to mush.
- The toppings — kashk, fried onions and minty fried garlic — are essential, not optional.
Equipment
- Large pot
- Frying pan (for toppings)
Ingredientes
Soup base
- Mixed beans (chickpeas, kidney, white), soaked
- 100 g lentils
- 1 onion, chopped; 1 tsp turmeric; oil; salt, pepper
Herbs & noodles
- Large bunches parsley, cilantro, dill, chives/spring onion, chopped
- Big handful spinach, chopped
- 200 g reshteh (Persian noodles)
Toppings
- Kashk (fermented whey) — or thick yogurt as a substitute
- Caramelised fried onions (piaz dagh)
- Fried garlic + dried mint (na'na dagh)
Modo de preparo
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Soften the chopped onion with the turmeric in oil in a large pot, then add the soaked, drained beans and lentils with plenty of water and simmer until tender, about 45–60 minutes.
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Stir in the big quantity of chopped fresh herbs and the spinach. Simmer until everything is soft and the soup turns thick and deep green, 20–30 minutes, adding water as needed.
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Add the reshteh (Persian noodles) and cook until tender, stirring regularly so the thick soup doesn't catch, about 10 minutes. Season well.
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Fry sliced onions slowly until deep golden (piaz dagh). Separately, fry garlic and stir dried mint into the hot oil briefly (na'na dagh) — don't burn the mint.
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Ladle the ash into bowls and top each with a swirl of kashk (or yogurt), the caramelised onions, and the minty fried garlic. Serve hot — it's a meal in itself.
Make ahead
Make the soup base (beans, herbs) ahead — it improves overnight. Add the noodles closer to serving so they don't oversoften, or accept a thicker, softer soup the next day (loosen with water). The fried onions and na'na dagh can be made ahead and kept. It's natural batch food for a crowd or Nowruz.
Storage
Keeps 3 days refrigerated and thickens further (loosen with water when reheating); the flavour deepens. The noodles soften over time, so it's best within a couple of days. It freezes acceptably. Make the toppings (fried onions, mint-garlic) fresh or keep them separate, and add the kashk per bowl when serving.
Variations
Vegan
Skip the kashk (or use a vegan yogurt/cashew cream) for a fully vegan ash — the soup base is already plant-based.
Make your own reshteh
Use Persian reshteh noodles if you can; linguine or other flat noodles are a substitute (reshteh has a slightly different, sometimes salted, character).
Other ash
Iran has many 'ash' soups; this herb-and-noodle one is the most famous, especially for celebrations.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Perguntas frequentes
What is reshteh?
Reshteh are Persian noodles — flat, thin wheat noodles, traditionally a little salty, made specifically for ash and other dishes. They thicken the soup and carry symbolic meaning (the strands represent the paths of life, 'reshteh' also meaning to take control of one's affairs). You'll find them at Persian/Middle Eastern shops; flat noodles like linguine are a reasonable substitute.
What is kashk?
Kashk is a tangy, savoury fermented whey product, sold as a thick liquid or paste, drizzled over ash reshteh (and other Persian dishes) to add a distinctive sour, umami richness. It's central to the authentic flavour. If you can't find it, thick strained yogurt (or sour cream) thinned slightly is the usual substitute, though the flavour is milder than real kashk.
Why so many herbs?
The generous quantity of fresh herbs — parsley, cilantro, dill, chives — plus spinach is what gives ash reshteh its signature deep green colour, fresh aroma and complex flavour. It's a herb-forward soup, not just a bean soup with a garnish. Don't be shy: large bunches cook down dramatically into the thick, verdant base.
What are the toppings and do I need them?
Three classic toppings finish ash reshteh and are essential to the experience: kashk (tangy whey), piaz dagh (deeply caramelised fried onions), and na'na dagh (dried mint fried in oil with garlic). They add tang, sweetness, crunch and aroma, transforming the soup. Serving the ash without them would feel incomplete to any Iranian — set them out to swirl in.
Is ash reshteh a special-occasion dish?
It's both everyday comfort food and a celebration dish. Ash reshteh is especially associated with Nowruz (Persian New Year) and gatherings, and is often made in big batches to share (sometimes for charity or to mark wishes). But it's also a beloved hearty winter soup any time. Its symbolism — untangling the 'threads' of life — adds to its festive role.
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