Ash Reshteh – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Iran Region / Locale: Iranian Servings: Serves 6
Iran Region / Locale: Iranian Servings: Serves 6Ash Reshteh is a traditional Persian soup that is not only a beloved comfort food in Iran but also a symbol of communal gathering and hospitality. This hearty soup features a medley of legumes, fresh herbs, and noodles, representing a colorful mosaic of Iranian flavors. Ash Reshteh is often prepared for festivities, New Year celebrations, or simply as a nourishing meal shared with family and friends. It’s cherished for its complex, earthy flavors combined with tangy notes of kashk—a type of fermented whey that enriches the soup.
Ingredients
- olive oil – 2 tablespoons
- onions – 2 large, thinly sliced
- garlic – 4 cloves, minced
- chickpeas – 1 cup / 200 g, cooked or canned, drained
- kidney beans – 1 cup / 200 g, cooked or canned, drained
- lentils – 1 cup / 200 g
- fresh spinach – 4 cups / 180 g, chopped
- fresh parsley – 2 cups / 90 g, chopped
- fresh cilantro – 1 cup / 45 g, chopped
- fresh dill – 1/2 cup / 20 g, chopped
- turmeric powder – 1 teaspoon
- salt – 1 tablespoon
- black pepper – 1 teaspoon
- vegetable broth – 8 cups / 2 liters
- Reshteh noodles – 300 g
- kashk (fermented whey) – 1 cup / 240 ml
Instructions
- Heat olive oil in a large pot over medium heat. Add sliced onions and sauté until golden brown.
- Add minced garlic and sauté for another minute.
- Add chickpeas, kidney beans, and lentils to the pot and stir to combine.
- Stir in chopped spinach, parsley, cilantro, dill, and turmeric powder. Cook until the greens wilt.
- Season with salt and black pepper, then pour in the vegetable broth.
- Bring the soup to a boil, then reduce the heat to low. Simmer for about 30 minutes, stirring occasionally.
- Add the Reshteh noodles and simmer for an additional 10 minutes until the noodles are cooked.
- Stir in the kashk and adjust the seasoning with more salt and pepper if needed.
- Serve hot, topped with a drizzle of kashk and extra sautéed onions if desired.
Substitutions
- olive oil -> sunflower oil
- kashk -> Greek yogurt with a little lemon juice
- reshteh noodles -> linguine or spaghetti
Enhancements in the Next Evolution
- Enhance the flavor by adding a few tablespoons of dried mint fried in oil as a topping.
- Use freshly squeezed lemon juice to add a tangy finish to the soup.
- For a smokier flavor, incorporate smoked paprika along with the turmeric.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
