An herb-loaded Persian noodle soup with lentils, chickpeas, and broken noodles, topped with a tangy yogurt swirl.
Ash Reshteh: A Herby Classic Persian Noodle Soup
I’ve been seeing Ash Reshteh or Persian Noodle Soup all over Pinterest for years and never made it, but it’s always been on my list. Once I started looking into it, I was drawn to how much goodness gets packed into this—lentils, chickpeas, fresh herbs, spinach! This soup is so good, and everything really comes together once you add the dried mint—that’s the key here. Top it with a yogurt to mirror the Persian kashk and dig in. It’s a great one to share or make during the week, and I also learned it’s really popular around Persian New Year. For me, since it’s packed with everything green and feels on the lighter side, it reminds me of spring.
Why You’ll Love This Recipe
- Herb-packed and full of flavor. Fresh cilantro, parsley, and dill make this feel super fresh.
- Naturally plant-based. Made with lentils, chickpeas, and greens.
- Simple ingredients. Everything is easy to find and comes together in one pot.
- Great for leftovers. The flavors deepen as it sits.
- One pot stop. Couldn’t get any easier than this!
- Protein packed. Has lentils and chickpeas!
What is Ash Reshteh?
Ash Reshteh is a traditional Persian soup made with herbs, legumes, and noodles. It’s known for its deep, layered flavor and is often finished with dried mint and a tangy topping like yogurt or kashk. It’s a staple in Persian cooking and is especially popular for gatherings and celebrations.
Ingredient Highlight: Fresh Herbs
Fresh herbs are what really define this soup. Cilantro, parsley, and dill are all used in generous amounts, giving the soup its signature green color and fresh flavor. It might feel like a lot when you’re chopping, but it’s exactly what makes Ash Reshteh what it is.
Madly Delicious Must-Know Tips & Questions
- Don’t skip the dried mint: It adds a key layer of flavor at the end.
- Break the noodles: This is a must before adding so they distribute evenly throughout the soup.
- It is ok if it thickens: The soup will thicken as it sits—this is normal.
Can I use different noodles?
Yes, traditional reshteh noodles can be hard to find, so linguine or bucatini work well as a substitute.
Can I make this ahead of time?
Yes, it’s actually great the next day. Just be ready to add more broth when reheating.
Is the yogurt topping traditional?
Traditionally, kashk is used, but yogurt is an easy and accessible alternative that gives a similar tangy finish.
Let’s Dish About Ash Reshteh: Did You Know?
Ash Reshteh is deeply tied to Nowruz, the Persian New Year, and is often served to symbolize luck, growth, and new beginnings. The noodles are said to represent the paths of life, while the mix of herbs and legumes reflects abundance and prosperity. Traditionally, it’s finished with kashk, a fermented dairy product that adds a tangy, savory depth. Some versions are also topped with crispy fried onions and mint oil for extra richness and contrast. It’s one of those dishes that’s both everyday comfort food and something meaningful enough to serve for special occasions.
Something herby and comforting? Then try my Ash Reshteh!
This Persian noodle soup is full of lentils, chickpeas, fresh herbs, and a tangy yogurt swirl for the perfect finish. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
More Spring Time Recipes
Middle Eastern–Inspired Roasted Carrots with Yogurt and Almonds
Ash Reshteh (Persian Noodle Soup)
Equipment
- Medium to large pot
Ingredients
- 3 tbsp olive oil
- 1 large onion, halved and thinly sliced
- 4 garlic cloves, minced
- 1 (15-ounce) can chickpeas, drained and rinsed
- ½ cup dried green or brown lentils
- 1 tsp turmeric
- 1 tsp salt, adjust to taste
- ½ tsp black pepper, adjust to taste
- 6 cups low-sodium vegetable broth (use one without tomato)
- 1 bunch cilantro, chopped
- 1 bunch parsley, chopped
- 1 bunch dill, chopped
- 2 cups fresh spinach
- 4 ounces noodles (such as linguine or bucatini)
- Juice of 1 lemon
- 1 tbsp dried mint (this is a must!)
Yogurt Sauce (Kashk-Inspired)
- ⅓ cup plain unsweetened plant-based yogurt
- Squeeze of fresh lemon juice
- Salt, to taste
Instructions
- Sauté the Onion: Heat 3 tbsp olive oil in a medium to large pot over medium heat. Add the sliced onion and cook until softened and lightly golden, about 8–10 minutes.
- Add Garlic & Spices: Stir in the garlic, 1 tsp turmeric, 1 tsp salt and ½ tsp black pepper. Cook for 1–2 minutes until fragrant.
- Simmer the Soup Base: Add the 6 cups vegetable broth, ½ cup lentils, and 1 can chickpeas. Bring to a boil, then reduce to a simmer, cover, and cook for about 20 minutes until the lentils are tender.
- Make the Yogurt Sauce: In a small bowl, mix ⅓ cup yogurt, a squeeze of lemon juice, and a pinch of salt. Stir until smooth and refrigerate until ready to serve.
- Add Herbs & Spinach: Stir in the cilantro, parsley, dill, and spinach. Cook for about 5 minutes, until the greens are wilted and softened.
- Cook the Noodles: Break the noodles into thirds, then add to the pot and cook for about 8 minutes, or until tender.
- Finish the Soup: Stir in 1 tbsp dried mint and the lemon juice. Taste and adjust with more salt, black pepper, or lemon as needed.
- Serve: Ladle the soup into bowls and top with the chilled yogurt sauce. Squeeze with extra lemon juice if needed!