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+ servings

Aash Reshteh

Omid Roustaei, The Caspian Chef
Persian noodle soup
5 from 8 votes
Prep Time 20 mins
Cook Time 1 hr 50 mins
Total Time 2 hrs 10 mins
Course Main Course, Side Dish
Cuisine Persian
Servings 6


  • 1 onion, diced
  • 4 tablespoons olive oil
  • 1 teaspoon turmeric, ground
  • 1/2 cup pinto beans, soaked overnight
  • 1/2 cup red kidney beans, soaked overnight
  • 1/2 cup garbanzo beans, soaked overnight
  • 9 cups water or broth, adjust as necessary
  • 1 cup lentils
  • 1 1/2 teaspoons salt, adjust as needed
  • 1/2 teaspoon black pepper, ground
  • 250 grams Reshteh (Persian noodles), or linguine
  • 1 bunch fresh parsley, roughly chopped
  • 1 bunch fresh cilanro, roughly chpped
  • 1 bunch fresh dill, roughly chopped
  • 2 bunches fresh spinach, roughly chopped
  • 1/2 cup dried Tareh (Persian leeks), or 6 green onions, sliced
  • 1/2 cup Ab Ghooreh (unripe sour grape juice), or fresh lemon juice
  • 1 1/2 cups Kashk (Persian whey sauce)


  • 2-4 tablespoons Kashk

Piaz Daagh (fried onion)

  • 4 tablespoons olive oil
  • 1 onion, thinly sliced
  • 1 pinch salt

Seer Daagh (fried garlic)

  • 2 tablespoons olive oil
  • 6 cloves garlic, thinly sliced

Na'nah Daagh (fried mint)

  • 5 tablespoons olive oil
  • 2 tablespoons dried Persian mint


  • Saute the onions with olive oil in a large dutch oven for about 5 minutes over medium heat before adding turmeric. Saute for a couple more minutes before adding all the beans with the exception of lentils.
  • Add water and bring to a boil. Reduce the heat and cover and cook for 1 hour.
  • Add the lentils, salt and pepper, and continue to cook over low heat for another 30 minutes. By this stage all the beans should have been softened and fully cooked.
  • Add the Reshteh and carefully attempt to stir the noodles into the soup. Cook for about 5 minutes or until the noodles have lost their rigidity and softened a bit.
  • Now add the herbs and Ab Ghooreh and continue to stir until everything is blended in the pot.
  • Keep the flame on low, cover and cook for another 10-15 minutes. Stir a couple of times to make sure nothing is getting burnt on the bottom of the pan.
  • Finally add the Kashk and stir until it is fully blended into the soup.
  • Turn off the heat and allow to sit for 5 minutes before serving.


  • While the Aash is cooking, prepare the toppings

Piaz Daagh (fried onion)

  • In a large frying pan, saute the onions with olive oil for 15 minutes over low heat until they are golden in color. Add salt, stir and remove from the pan.

Seer Daagh (fried garlic)

  • In a small saucepan, heat the olive oil and begin sauteing the garlic over low flame for 2-3 minutes or until golden brown. Take extra care not to burn the garlic. Remove from the pan and set aside.

Na'nah Daagh (fried mint)

  • In the same saucepan, heat the olive oil and add the mint and saute on low heat for 30 seconds. Remove from the pan and set aside.


  • Serve the Aash in a soup bowl and decorate the Aash with Kashk, onions, garlic and mint.


Typically what I refer to as 1 bunch of herbs roughly translates to 1/2 cup of chopped herbs.  When it comes to herbs, I use both leaves and most of the stems.
Kashk can be eliminated to make this dish vegan. 
Keyword beans, herbs, kashk, noodles
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