Ash Reshteh (Persian Herb, Bean, and Noodle Soup)

Introduction

Few dishes capture the spirit of Persian comfort food quite like Ash Reshteh, a hearty herb, bean, and noodle soup that has been enjoyed for generations. Deeply aromatic and packed with fresh herbs, legumes, and tender noodles, this beloved dish is especially popular during Nowruz, the Persian New Year, when families gather to celebrate renewal and the arrival of spring.

The word “ash” refers to thick Persian soups, while “reshteh” refers to the flat noodles traditionally added near the end of cooking. The noodles symbolize good fortune and the path of life, making the dish particularly meaningful for New Year celebrations. Using pantry staples like Sadaf Reshteh noodles, Sadaf chickpeas, and Sadaf dried mint, this recipe brings authentic Persian flavors to your kitchen while remaining approachable for home cooks.

Recipe

Prep Time

20 minutes

Cook Time

1 hour 15 minutes

Total Time

1 hour 35 minutes

Servings

6 servings

Ingredients

Beans and Base

• 1/2 cup Sadaf Chickpeas (soaked overnight or canned)
  
  

• 1/2 cup Sadaf Kidney Beans (soaked or canned)
  
  

• 1/2 cup lentils
  
  

• 1 large onion, diced
  
  

• 3 tablespoons olive oil
  
  

• 6 cups vegetable broth or water
  
  

Herbs

• 2 cups fresh parsley, chopped
  
  

• 1 cup fresh cilantro, chopped
  
  

• 1 cup fresh spinach, chopped
  
  

• 1/2 cup green onions, sliced
  
  

Seasonings

• 1 teaspoon Sadaf Turmeric
  
  

• Salt and black pepper to taste
  
  

Noodles

• 4–5 oz Sadaf Reshteh (Persian soup noodles)
  
  

Garnish

• 1/4 cup olive oil
  
  

• 2 tablespoons Sadaf Dried Mint
  
  

• 1 large onion, thinly sliced (for fried onions)
  
  

• 1/2 cup Sadaf kashk (Persian fermented whey) or plain yogurt as a substitute
  
  

Instructions

1. Cook the Beans

If using dried beans, soak the Sadaf chickpeas and kidney beans overnight. Drain and cook them in a pot of water for about 40–50 minutes until tender. If using canned beans, rinse and set aside.

2. Sauté the Aromatics

In a large soup pot, heat 3 tablespoons olive oil over medium heat.

Add the diced onion and sauté until soft and golden, about 6–8 minutes. Stir in the Sadaf turmeric and cook for another minute until fragrant.

3. Build the Soup Base

Add the cooked chickpeas, kidney beans, lentils, and broth to the pot. Bring to a gentle boil, then reduce heat and simmer for 20 minutes.

This step allows the legumes to soften and the broth to develop flavor.

4. Add the Herbs

Stir in the chopped parsley, cilantro, spinach, and green onions. Simmer for another 15–20 minutes, allowing the herbs to soften and create the soup’s signature vibrant flavor.

5. Add the Reshteh Noodles

Break the Sadaf Reshteh noodles in half and stir them into the soup.

Simmer for 10–15 minutes, stirring occasionally so the noodles don’t clump. The soup will naturally thicken as the noodles cook.

Season with salt and black pepper.

6. Prepare the Mint Oil and Fried Onions

In a small pan, heat 1/4 cup olive oil and add the Sadaf dried mint. Cook for about 30 seconds until fragrant, then remove from heat.

In another pan, fry the thinly sliced onions until deeply golden and crispy. These add incredible flavor and texture to the finished soup.

7. Serve

Ladle the Ash Reshteh into bowls and garnish with:

• A drizzle of kashk or yogurt
  
  

• Crispy fried onions
  
  

• A swirl of mint oil
  
  

Serve warm with flatbread or fresh herbs on the side.

Tips & Serving Suggestions

Use plenty of herbs. Ash Reshteh is known for its rich green color and herb-forward flavor. Don’t be shy with the herbs.

Let it thicken naturally. The soup should be hearty and slightly thick thanks to the beans and noodles.

Make it ahead. Like many soups and stews, Ash Reshteh tastes even better the next day as the flavors deepen.

Add extra toppings. Many families like to add extra fried onions, mint oil, or kashk for even richer flavor.