Persian Noodle Soup (Ash-e Reshteh)

Persian Noodle Soup, or Ash-e Reshteh, is one of those recipes that fills your kitchen with the most incredible aroma and your bowl with something truly special. I first made this thick, herb-packed soup on a cold winter evening, and it instantly became a staple in my home. It is hearty, deeply flavorful, and unlike anything you will find in a typical noodle soup recipe.

I still remember standing at my stove, watching the fresh herbs wilt into a sea of golden broth and thinking this is real comfort food. This traditional ash-e reshteh is packed with legumes, noodles, and a generous pile of fresh herbs, making it a complete meal on its own. The finishing touch of tangy kashk and crispy caramelized onions takes this Persian Noodle Soup to a whole new level. Every spoonful is warming, satisfying, and packed with plant-based goodness. Note: the soup base is fully plant-based. If you use kashk as a topping, it is vegetarian but no longer vegan. Simply swap it for thick coconut yogurt to keep the whole bowl vegan.

Everything You Need to Make a Perfect Bowl of Ash-e Reshteh

I always recommend soaking your chickpeas and kidney beans the night before for the creamiest, most evenly cooked legumes. If you forget, the quick-soak method works just fine. Pro tip: measure and chop all your herbs and aromatics before you turn on the stove. This Persian Noodle Soup comes together much more smoothly when everything is ready to go.

Important: This recipe requires an overnight soak for the dried chickpeas and kidney beans. Plan ahead before starting.

For the Soup:

• 1 cup dried chickpeas, soaked overnight and drained
• 1 cup dried kidney beans, soaked overnight and drained
• 1/2 cup yellow split peas, rinsed (no soaking needed)
• 1/4 cup olive oil or vegetable oil
• 2 large onions, finely chopped (1 for the soup base, 1 reserved for caramelized garnish)
• 6 cloves garlic, minced
• 1 bunch fresh parsley, roughly chopped
• 1 bunch fresh cilantro, roughly chopped
• 1 bunch fresh spinach or fresh dill, roughly chopped
• 8 cups vegetable broth
• 1/2 cup reshteh noodles or linguine, broken into 2-inch pieces
• 1 teaspoon turmeric powder
• 1 teaspoon black pepper
• Salt to taste

For the Garnish:

• 1/4 cup dried mint
• 1/4 cup olive oil or vegetable oil
• 1 cup kashk (fermented whey) or full-fat plain Greek yogurt as a substitute

Pro tip: Kashk is the star topping that gives ash-e reshteh its signature tangy depth. Look for it at any Middle Eastern grocery store. Thick full-fat Greek yogurt or sour cream works as a substitute, though the flavor will be milder. For a fully vegan bowl, use thick coconut yogurt.

Step-by-Step Guide to Making This Hearty Persian Noodle Soup

I recommend reading through all the steps before you start so you can time the caramelized onion garnish to finish right alongside the soup. These two elements cook simultaneously and the timing makes a big difference in your final result.

Step 1: Drain the soaked chickpeas and kidney beans. Place them in a large pot with the rinsed yellow split peas and 6 cups of fresh water. Bring to a boil over high heat, then reduce to a steady simmer. Cook uncovered for about 1 hour, or until all the legumes are completely tender when pressed between two fingers. Drain and set aside.

Step 2: In the same large pot, heat 1/4 cup of oil over medium heat. Add one finely chopped onion and cook, stirring often, for 8-10 minutes until soft, translucent, and lightly golden. The onion should smell sweet, not sharp.

Step 3: Add the minced garlic and cook for 1 more minute, stirring constantly. Watch carefully here. Garlic burns fast and turns bitter if left unattended.

Step 4: Stir in the turmeric, black pepper, and all the chopped fresh herbs (parsley, cilantro, and spinach or dill). Cook for 3-4 minutes, stirring often, until the herbs have fully wilted and the mixture turns a deep, vibrant green.

Step 5: Return the cooked legumes to the pot. Pour in the 8 cups of vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes to let the flavors come together.

Step 6 (Start this during Step 5 to save time): In a small skillet, heat 1/4 cup of oil over medium-low heat. Add the second finely chopped onion and cook slowly, stirring frequently, for 20-25 minutes until deeply caramelized and golden brown. Do not rush this step. Low and slow is what gives you that sweet, jammy flavor. Remove the onions with a slotted spoon and set aside.

Step 7: With the skillet still off the heat but the oil still warm, add the dried mint and stir for about 30 seconds until fragrant. The residual heat is enough. Adding mint to oil that is actively boiling will burn it and turn it bitter. This is your mint oil.

Step 8: Stir the broken noodles into the simmering soup. Continue to cook uncovered for 10-15 minutes until the noodles are fully tender. Season generously with salt. The soup should be very thick, almost stew-like at this point.

Step 9: Ladle the hot Persian Noodle Soup into bowls. Drizzle generously with kashk or your preferred substitute, spoon over the warm mint oil, and pile on the caramelized onions. Serve immediately while everything is hot.

Best Ways to Serve Persian Noodle Soup at the Table

This soup pairs beautifully with simple, fresh sides that complement its rich, herby depth. Here are the best sides for Persian Noodle Soup to round out your meal.

Warm crusty bread: A thick slice of crusty sourdough or flatbread is ideal for scooping up every last drop of this thick, hearty soup.

Fresh herb platter: A traditional Persian spread includes fresh mint, basil, radishes, and green onions served on the side. The crisp, cool herbs balance the warm richness of the ash-e reshteh beautifully.

Simple cucumber yogurt: A small bowl of yogurt with diced cucumber and a pinch of dried mint adds a cooling, creamy contrast that pairs perfectly with the bold flavors of this Persian Noodle Soup.

Pickled vegetables: A small portion of Persian torshi (pickled vegetables) adds a bright, tangy pop that cuts right through the heartiness of the bowl.

More Cozy Soups and Hearty Bowls to Try Next

If this Persian Noodle Soup has you craving more deeply flavored, herb-forward bowls, there are plenty of recipes worth exploring. For another thick and comforting option loaded with vegetables, the Italian Vegetable Soup and the Easy Creamy Vegetable Soup are both crowd-pleasers that come together with simple pantry staples.

For heartier soup nights, the Healthy Orzo Vegetable Soup shares a similar noodle-and-legume comfort while the Wild Mushroom and Kale Soup brings a rich, earthy depth that pairs wonderfully as a follow-up meal the next evening.

How to Store and Reheat Your Ash-e Reshteh Like a Pro

This Persian Noodle Soup stores beautifully, making it one of the best soups for meal prep. Transfer any leftovers to an airtight container and refrigerate for up to 4 days. The soup will thicken considerably as it sits because the noodles and legumes continue to absorb liquid overnight.

To reheat, warm the ash-e reshteh gently on the stovetop over medium-low heat, stirring often. Add a splash of broth or water to restore it to your preferred consistency. Avoid high heat, which can scorch the bottom of the pot.

For freezing, this Persian Noodle Soup freezes well for up to 3 months. I recommend freezing the soup base only, without the toppings. Leave the kashk, mint oil, and caramelized onions out until you are ready to serve. Pro tip: freeze in individual single-serving portions so you can pull out exactly what you need on a busy weeknight without defrosting the whole batch.

Frequently Asked Questions About Persian Noodle Soup

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