Ash Reshteh Recipe

Ash Reshteh (Iranian thick soup with noodles) is one of the most famous types of soup in Iran. Various kinds of herbs, noodles, and of course Kashk (a thick whitish dairy similar to whey or sour cream) are used to prepare this soup. In the following, we share the Ash Reshteh recipe so you could enjoy it on the cold fall and winter days.

About This Recipe

Ash Reshteh is one of the most famous types of soups in Iran mostly served in the days leading up to Nowruz. This soup is eaten with Kashk, sometimes with vinegar, and even with pickles. This food can be served as an appetizer or main course. In addition, the Ash Reshteh has a special place in the Iftar dinner of Holy Ramadan among Muslims.

Some special herbs like parsley, coriander, spinach, beet leaf, and various kind of beans like chickpeas, lentils, beans, and noodles are used in cooking this food. In some regions, Qarah Qorot (black Kashk) is also used.

Why You Will Love This Recipe

• Packed with protein: This Persian noodle soup is loaded with herbs and packed with plant-based protein.
• Made with pantry staples: If you are interested in Iranian cuisine, you don’t have to leave home to make this delicious noodle soup. This recipe is made with pantry staples you may already have at home.
• Perfect for fall/winter: There’s nothing more comforting than a steaming bowl of noodle soup in cold weather. Iranians serve this soup on special occasions such as Yalda night, the last Wednesday of the year (Chaharshanbe Suri), and Nowruz.

What do You Need To Make Ash Reshteh?

• Ash noodles(Reshteh or Persian raw noodles): Persian raw noodles are produced by mixing wheat flour, water, and salt after various processing steps by the machine, and then their drying phase begins.
• Beans: To cook noodle soup, a mixture of beans is used, which includes pinto beans, lentils, and chickpeas.
• Kashk(Persian whey sauce): You can typically find Kashk at Iranian grocery stores. Kashk is made from drained yogurt or drained sour milk.
• Herbs: Sabzi Ash or the herb mix you need is a combination of chopped leeks, parsley, coriander, and spinach.
• Dried mint: Use store-bought or homemade dried mint.
• Onion and garlic: For the noodle soup topping, we need fried onions and garlic.
• Salt, pepper, and turmeric
• Oil

How to Make Ash Reshteh?

• Soak the beans overnight, boil them a little, and pour them into the colander. Then cook them with water and a little salt.
• Pour four tablespoons of oil into the pot that has sufficient capacity for the ingredients and add the turmeric. Be careful that the turmeric does not burn out. Fry Onions and garlic with gentle heat. In another saucepan saute dried mint for 1 minute with oil and turmeric.
• Add 10 glasses of water and cooked beans to the fried onion and fried garlic (except for the amount that is for garnish), until it boils up.
• Bring water to a boil, then add the vegetables to the pot so they would remain greener and be cooked without being crushed.
• Add the salt carefully because the Kashk and the noodle might be salty themselves.
• Add the pepper, then add the soup noodles, and stir it using a spatula so the noodle wouldn’t stick to each other.
• Add enough water.
• Stir the ash every few minutes so the noodles wouldn’t stick to each other.
• It takes 20 to 30 minutes for the noodles to be ready and cooked. You have to be careful that the noodles would not crushed.
• Turn off the heat, boil the Kashk and add it to the ash Reshteh.
• Ladle noodle soup into the bowls. Top with sauteed onion, dried mint, and garlic.

Pro Tips To Make Ash Reshteh

• Choose a large cooking pot that can accommodate all the mentioned ingredients. It is good to choose a bigger pot, so the noodles would not stick and become mushy.
• Herbs should not have stems. Do not chop herbs into big pieces so the Ash would have a good appearance.
• The amount of turmeric should be enough if you use less than the required amount of turmeric, this will affect the taste and color of the Ash.
• Ash Reshteh should have plenty of sauteed onions and garlic.
• The noodles for the Ash Reshteh should be high-quality and fresh.
• The salt of the noodle soup can be checked after adding the noodles and Kashk, so the Ash would not be too salty.

How to Add Kashk to the Noodle Soup?

Pasteurized Kashk does not need to be boiled before use. But for garnish, because it’s too thick, it is better to mix it with a small amount of water and boil it. But for traditional Kashk that is not pasteurized, be sure to boil it for about 20 minutes.

When Should I Add the Noodles?

There are several brands of noodles in grocery stores. It’s crucial that the Reshteh Ash stays firm and doesn’t get mushy. Some noodles are larger, soak up more liquid and take up more volume, and some do not. When you add the noodles, be sure to stir Ash thoroughly so that the noodles do not stick together during cooking. The noodles cook for about 30 minutes.

The Important Tips for Preparing Sautéed Dried Mint

To prepare the sauteed mint, heat two tablespoons of oil, add the dried mint to it and immediately turn the heat off so the mint wouldn’t be burnt. Using turmeric makes the color of mint more vibrant, just be careful because turmeric burns quickly.

Did you like the Ash Reshteh recipe? Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 

Looking for More Persian Recipes?

• Kookoo Sabzi Recipe
• Khoresht Karafs Recipe
• Tahchin Recipe 
• Reshteh Polo Recipe
• Baghali Polo Recipe
• Mirza Ghasemi

Ash Reshteh Recipe

Serves: 6 Prep Time: 1 Hour Cooking Time: 1 Hours 1 Hours

Nutrition facts: 250 calories 20 grams fat

Rating: 4.9/5

( 12 voted )

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Ingredients

• 1/2 cups pinto bean
• 1/2 cup chickpea
• 1/2 cup lentil
• 500 grams of Ash vegetables (leeks, parsley, coriander)
• 500 grams of coarsely chopped spinach
• 300 grams of ash noodles
• Kashk as needed
• Sautéed Onions, sautéed dried mint and sautéed garlic in the required amount
• 8 cups of water

Instructions

Step 1 

Soak the beans overnight, boil them a little, and pour them into the colander. Then cook them with water and a little salt.

Step 2

Pour four tablespoons of oil into the pot that has sufficient capacity for the ingredients and add the turmeric. Be careful that the turmeric does not burn out. Fry Onions and garlic with gentle heat. In another saucepan saute dried mint for 1 minute with oil and turmeric.

Step 3

Add 10 glasses of water and cooked beans to the fried onion and fried garlic (except for the amount that is for garnish), until it boils up.

Step 4
Bring water to a boil, then add the vegetables to the pot so it would remain greener and be cooked without being crushed.
Add the salt carefully because the Kashk and the noodle might be salty themselves.

Step 5
Add the pepper, then add the soup noodles, and stir it using a spatula so the noodle wouldn’t stick to each other.
Add enough water.

Step 6
Stir the ash every few minutes so the noodles wouldn’t stick to each other.
It takes 20 to 30 minutes for the noodles to be ready and cooked. You have to be careful that the noodles would not be crushed.

Step 7
Turn off the heat, boil the Kashk and add it to the ash reshteh.

Step 8
Ladle noodle soup into the bowls. Top with sauteed onion, dried mint, and garlic.