Ash Reshteh (Thick Persian Soup)

Ash Reshteh

This is a kind of Persian Ash and is the most popular one among them. This thick soup is given away at special customs and ceremonies. The important point about this soup is that it should be cooked slowly. Ash Reshteh (Thick Persian Soup)

In order to cook this soup, you must soak the beans overnight. Onion and garlic should be sautéed and then you should add vegetables and sauté them for a few minutes. Then put the ingredients inside the pot, add some water and let it cook for a few hours. After the beans and vegetables are cooked you should add the noodles, and no Ash Reshteh is perfect without the noodles.

Then after it is cooked it’s time for the final touch and that is adding Persian Kashk and sautéed onion and garlic.


  • A quarter cup of dried kidney or white beans, such as cannellini or navy
  • A quarter cup of dried chickpeas
  • A cup dried brown or green lentils
  • 0.5 kilos of parsley
  • 0.5 kilos of finely diced cilantro
  • 1 kilo of finely diced spinach
  • 180 grams of chives
  • 300 grams of dill
  • About 15 to 20 large fresh mint leaves
  • 6 tablespoons of virgin olive oil
  • 5 tablespoons of extra-virgin olive oil
  • 2 finely minced garlic cloves
  • 2 large onions (1 thinly sliced and 1 finely chopped)
  • salt
  • Freshly ground black pepper
  • 1/2 teaspoon ground turmeric
  • Two cups of liquid kashk (Skip it for vegans)
  • 250 grams of reshteh (roasted noodles)
  • One tablespoon of dried mint

Ash Reshteh (Thick Persian Soup)Koofteh Tabrizi