Ash Reshteh

Ash Reshteh is a Persian noodle soup packed with pinto beans, chickpeas, lentils, and herbs that has the consistency of stew. It’s traditionally eaten on the 13th day of Nowruz, when celebrators spend time in nature to avoid potential bad luck at home.

Ash Reshteh - Persian noodle soup in bowls
Prep Time:
30 mins
Cook Time:
1 hrs 15 mins
Total Time:
1 hrs 45 mins


  • 3 large onions, divided

  • 9 tablespoons vegetable oil, divided

  • 2 tablespoons ghee or butter

  • 3 cloves garlic, minced

  • 6 tablespoons dried mint, divided

  • 2 teaspoons turmeric, divided

  • 1 1/2 teaspoons kosher salt, plus more to taste

  • 9 cups plus 1/3 cup water, divided

  • 1 (15-oz.) can chickpeas, drained and rinsed

  • 1 (15-oz.) can pinto beans, drained and rinsed

  • 3/4 cup green lentils

  • 6 cups fresh spinach

  • 1 1/2 cups chopped fresh parsley

  • 1 cup chopped fresh cilantro

  • 2 tablespoons flour

  • 6 ounces reshteh or fettuccine

  • 1 bulb garlic, cloves peeled and minced

  • 3 tablespoons kashk or Greek-style yogurt


  1. Thinly slice 2 onions. Heat 2 tablespoons oil and ghee over medium heat in a large pot. Add sliced onions and cook, stirring occasionally, until golden brown, about 15 minutes. Add minced garlic cloves and cook, stirring frequently, about 2 minutes. Stir in 1 tablespoon dried mint, 1 1/2 teaspoons turmeric, and salt. Add 8 1/2 cups water, chickpeas, pinto beans, and lentils.

  2. Increase heat to medium-high and bring to a simmer. Stir in spinach, parsley, and cilantro. Return mixture to a simmer. Cook over low heat, covered, until lentils are tender, about 30 minutes.

  3. Meanwhile, heat 2 tablespoons oil in a small saucepan. Add 2 tablespoons dried mint and cook until fragrant, about 2 minutes. Stir mint into soup. Season soup to taste.

  4. Stir together flour and 1/3 cup water in a small bowl; add to soup. Increase heat to medium. Add reshteh and simmer, uncovered, stirring occasionally, until noodles are tender and soup is thickened, about 12 minutes.

  5. For toppers, slice remaining onion. Heat 2 tablespoons oil in a skillet over medium-high heat. Add onion; cook, stirring occasionally, until golden brown, about 10 minutes. Stir in remaining 1/2 teaspoon turmeric and cook for 1 minute more. Transfer onion mixture to a plate.

  6. Reduce heat to medium. Stir minced garlic bulb into the skillet and cook, adding more oil as needed, until golden and crispy, about 3 minutes. Transfer garlic to a bowl. Add remaining 3 tablespoons dried mint and 3 tablespoons vegetable oil to the skillet. Cook over medium heat, stirring, until fragrant, 2 to 3 minutes. Transfer sautéed mint to a bowl using a slotted spoon. Stir together kashk and remaining 1/2 cup water in a small bowl.

  7. Top soup servings with sautéed onion, crispy garlic, and fried mint; drizzle with kashk mixture.



Look for these thin flour noodles in Persian or Middle Eastern groceries—or use fettuccine and add 1/2 teaspoon salt in Step 3.


A type of clarified butter, ghee is commonly used in Middle Eastern and South Asian cooking. You can substitute butter if you don’t have ghee.

Nutrition Facts (per serving)

563 Calories
28g Fat
63g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 563
% Daily Value *
Total Fat 28g 36%
Saturated Fat 5g 23%
Cholesterol 11mg 4%
Sodium 825mg 36%
Total Carbohydrate 63g 23%
Dietary Fiber 11g 38%
Total Sugars 8g
Protein 19g
Vitamin C 37mg 183%
Calcium 215mg 17%
Iron 8mg 46%
Potassium 959mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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