Nowruz soup · Herbs, beans and noodles
Ash Reshteh Recipe (Persian Herb and Noodle Soup)
Lots of herbs. Noodles last. Toppings are not optional.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenAsh reshteh is the thick green soup made for Nowruz and cold nights: beans, lentils, a mountain of herbs and flat noodles, finished with kashk, mint oil and fried onions. It turns watery and grey when the herbs are few or overcooked, and gluey when the noodles go in too soon. The fix is big quantities of herbs, beans cooked tender first, and noodles added only for the last 10 minutes.
The 3 laws of ash reshteh
Why this recipe works
A handful
Herbs are the soup.
Noodles early
Early noodles turn gluey.
Plain bowl
Toppings carry the flavour.
Shopping and prep list
Ingredients
Soup
Toppings
The NineFoods ash gauge
Is the soup thick enough?
Drag a ladle through the pot.
Method · 4 stages
Step by step
Beans
- Simmer chickpeas and beans with turmeric in water until nearly tender.
- Add lentils for the last 25 minutes.
Herbs
- Add all herbs, salt and pepper and simmer. Use the gauge above.
Noodles
- Break in noodles and cook until soft, stirring.
Top
- Ladle into bowls; swirl kashk, mint oil, fried onions and garlic on top.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Too few herbs or too much water.
Fix next time
Use more herbs and reduce.
Why
Noodles too early.
Fix next time
Add them only at the end.
Why
No toppings.
Fix next time
Kashk, mint oil and onions are essential.
Why
Not soaked.
Fix next time
Soak overnight or use canned.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Kashk | Tangy topping | Greek yoghurt with a little feta |
| Reshteh noodles | Body | Linguine or fettuccine |
| Fresh herbs | Base | Frozen chopped herbs |
| Dried beans | Body | Canned beans, rinsed |
After the meal
Serve, store, reheat
Serve with
Bread and torshi; a full meal on its own.
Store
Fridge 4 days without toppings; freeze the base 3 months.
Reheat
Low heat with water; add toppings fresh.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 6 servings, using both the metric and US cup measures.
- Every one of the 4 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (is the soup thick enough) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Ash Reshteh FAQ
What is kashk?
A fermented whey product with a salty, tangy taste.
Why is ash reshteh eaten at Nowruz?
Noodles symbolise taking hold of good fortune in the new year.
Can I use linguine?
Yes, it is a good substitute for reshteh.
Is ash reshteh vegetarian?
Yes, as long as you use water or vegetable stock.