Ash Reshteh

Ash Reshteh, an Iranian favorite soup made of green lentils, chickpeas, red beans, herbs, Reshteh ( Iranian noodles), and Kashk (curdled milk) is served in family gatherings, cultural ceremonies, and special occasions like Nowruz. It is a wholesome nutritious bowl and can be considered a meal.


What are the Ingredients?

  • 100g red beans
  • 100g chickpeas
  • 100g green lentils
  • 300g fresh spinach leaves
  • 1 bunch parsley
  • 1 bunch chives
  • 1tbs dried mint
  • 250g reshteh
  • 50g kashk
  • 1 tsp turmeric
  • salt and pepper
  • water


  • 2 cloves garlic
  • 50-100g kashk
  • 2 onions
  • 1 tbsp dried mint


Preparation time: 30 minutes Cooking time: 120 minutes Cooking method: cooking
Cooking Skills: Medium Meal: Appetizer/Dinner Suitable for: 4 people


How to prepare Ash Reshteh?

Step 1: Preparing Ingredients

Rinse and soak the beans and chickpeas in separate bowls from the night before.

Chop the herbs.

Chop 2 onions into julienne for making golden fried onions. Be sure all the slices of onion are of the same thickness. This will insure uniformed dry onions.

Chop the garlic.


Step 2: Cooking Lentils, Chickpeas, and Beans

Cook the beans and chickpeas in a pressure cooker or a pot with some water.

Cook the lentils and put them aside.

Note: Cook the beans separately as they have different cooking times.

You can also use canned beans.


Step 3: Mixing Ingredients

In a big pot bring some water to a boil, and add some turmeric, salt, and pepper. Add the fresh herbs and some mint, cover the pot and let simmer over medium heat for 20-30 minutes. Add the cooked drained beans, chickpeas, and lentils. Let it boil for a few minutes. Now it is time to add Reshteh. Let the mixture simmer for another 30 minutes over low heat. Stir occasionally.

Add some Kashk and some salt to the mixture if needed.


Step 4: Making Golden Fried Onions, Fried Garlic, and Mint

Pour enough oil into a heavy bottom frying pan to deep fry the onions. Once the oil is hot, put the sliced onions into it. Stir occasionally until golden and crispy.

Spread them onto a clean kitchen paper towel and allow them to sit for 8-10 minutes until cool. This will help remove excess oil.

Saute the chopped garlic in the same pan. You can add some turmeric for a better color. Scoop out the fried garlic.

Remove the pan from the heat and add the dried mint to the hot oil and stir. Put it in a small bowl so that it cools down faster and does not over-fry. Set aside.


Step 5: Serve

Serve Ash Reshteh in a big bowl. Garnish with Kashk, fried onions, fried garlic, and mint.

This soup is usually served hot.



Useful links:

How to make Iranian noodles?




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