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Iranian

Ash reshteh

Vegetarian

آش رشته · Āsh reshteh

A thick Persian soup of beans, lentils, a big pile of fresh herbs and spinach and flat noodles, finished with tangy kashk, fried onions and mint oil.

Ash reshteh is an Iranian soup, ready in about 1 hour 45 minutes and made with parsley, reshteh (persian noodles) and dried mint. It serves 8 and is rated intermediate to cook.

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A serving of Aush reshteh
Representative photo. AilinParsa / Wikimedia Commons · CC-BY-SA-3.0
Prep
30 min
Cook
1 h 15 min
Total
1 h 45 min
Serves
8
Level
Intermediate
Calories
374

Ingredients

8 servings

For the toppings

Equipment

Method

  1. Step 1

    Fry the onions (opens in a new tab) in 4 tbsp oil until deep golden and crisp. Lift out half for the topping; leave the rest in the pan.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  2. Step 2

    Put the lentils, stock, turmeric (opens in a new tab) and the onions (opens in a new tab) left in the pan into a large pot and simmer for 25 minutes until the lentils are tender.

  3. Step 3

    Add the chickpeas (opens in a new tab), beans, herbs, spinach (opens in a new tab), salt and pepper (opens in a new tab) and simmer for 20 minutes, stirring now and then.

    • 20 min
    • low heat

  4. Step 4

    Break the noodles in half and add them; simmer, stirring so they don't stick, for 10–12 minutes until soft and the soup is thick. Thin with water if needed.

    • 12 min
    • medium-low heat

  5. Step 5

    Fry the garlic (opens in a new tab) in the remaining 2 tbsp oil until golden, take off the heat and stir in the dried mint (opens in a new tab) (nana dagh) — it only needs a few seconds.

    • 3 min
    • medium-low heat

    Mint burns in seconds; add it off the heat.

  6. Step 6

    Stir a few spoonfuls of kashk (opens in a new tab) into the pot. Ladle into bowls and top with the remaining kashk, crisp onions (opens in a new tab) and mint-garlic (opens in a new tab) oil.

    • 2 min

About this dish

Origin
Iran · Well documentedMore food from Iran
Dish
Lunch · Dinner · Soups · Main courses
Cooking method
Simmered, Boiled
Taste
herby, tangy, savoury, earthy
Diet
Vegetarian (lacto-ovo) · No nut ingredients
All labelsVegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-fat · Calorie-conscious
Worked out from the ingredients. How labels work
Good for
Batch cooking · One-pot · Make-ahead
Cook more with
Parsley · Dried mint · Kashk · Chickpeas · Kidney beans (canned) · Green or brown lentils
Techniques
Boiling · Simmering

Allergens

  • Contains: Milkfrom kashk
  • Contains: Wheatfrom reshteh (persian noodles)
  • Contains: Glutenfrom vegetable stock, reshteh (persian noodles)
  • May contain: Celeryfrom vegetable stock

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

374 kcal per serving

Estimated

1 serving ≈ 473 g · recipe makes 8

Where the energy comes from

  • Protein 16%
  • Carbohydrate 53%
  • Fat 31%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy374 kcal79 kcal
Protein15.4 g3.2 g
Carbohydrate50.6 g10.7 g
Net carbohydrate42.6 g9 g
Sugars7.5 g1.6 g
Added sugars0 g0 g
Fibre8 g1.7 g
Fat13.4 g2.8 g
Saturated fat1.6 g0.3 g
Trans fat0 g0 g
Cholesterol2 mg1 mg
Sodium1219 mg258 mg
Salt equivalent3 g0.6 g
Vitamins & minerals per serving
Potassium
703 mg
Calcium
145 mg
Iron
5.1 mg
Magnesium
80 mg
Vitamin A (RAE)
—
Vitamin C
36 mg
Vitamin D
0 µg
Vitamin B12
0.1 µg
Folate (DFE)
272 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Reshteh (Persian noodles): Dry enriched pasta used as a stand-in; reshteh are flat wheat noodles made with salt, so sodium is understated.
  • Kashk: Whole-milk Greek yogurt used as a stand-in; liquid kashk is a fermented whey/yogurt product that is tangier and saltier.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Frozen chopped herb mixes for ash, sold in Persian shops, save a lot of chopping.

Common mistakes

  • Adding the noodles too early — they soak up all the liquid and the ash turns stodgy.

Serve with

  • A meal in itself; serve with bread.

Storage

  • Keeps 3 days refrigerated (without toppings); it thickens as it stands.

Reheating

  • Thin with water or stock and reheat until simmering; add toppings fresh.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 2, 3, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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