SAEDNEWS: Āsh Reshteh, a traditional Iranian soup, is one of the country’s most beloved dishes. Served as a main course or appetizer, it’s especially popular during Ramadan for Iftar and in the colder months for its hearty, comforting flavors.
According to the Cooking Section of Saed News, Ash Reshteh is one of the most popular and delicious Iranian dishes, often prepared for gatherings and special occasions. With simple yet nutritious ingredients, this hearty soup can serve as a complete meal. In this article, we will guide you step by step on how to make restaurant-quality Ash Reshteh at home, along with important tips to perfect this flavorful dish.
Serves 4–6 people:
Reshteh (thin noodles): 200 g
Chickpeas: 100 g (soaked overnight)
Pinto beans: 100 g (soaked overnight)
Lentils: 150 g
Herbs (chives, parsley, cilantro, spinach): 500 g, chopped
Onions: 3 medium
Garlic: 3 cloves
Kashk (fermented whey): 200 g
Dried mint: 2 tbsp
Salt, black pepper, turmeric: to taste
Vegetable oil: as needed
Water or broth: 2 liters
Cook the soaked chickpeas and pinto beans in a pot with water until half-cooked (about 1 hour).
Cook lentils separately as they take less time to soften (about 30 minutes).
Add the chopped herbs (chives, parsley, cilantro, and spinach) to the half-cooked legumes.
Pour in water or broth and simmer over low heat until the herbs and legumes are tender (about 45 minutes).
Dice two onions and fry them in hot oil until golden and crispy. Add a pinch of turmeric to the fried onions.
Quickly sauté dried mint in hot oil for about 10 seconds (avoid burning). Set aside.
Once the herbs and legumes are fully cooked, add the noodles.
Stir constantly to prevent sticking and thicken the soup (about 15–20 minutes).
Dilute the kashk with a little water and add it to the soup. Season with salt and black pepper to taste.
Let the soup simmer for 5 more minutes to allow the flavors to combine.
Serve Ash Reshteh in bowls.
Garnish with fried onions, fried mint, fried garlic (optional), and kashk.
Pro Tip: For a richer, restaurant-style flavor, use lamb or beef broth in cooking. This adds a deeper taste to the soup.
Herb balance: Use the right proportion of herbs; spinach gives a mild flavor while cilantro adds a strong aroma.
Quality kashk: Choose local or good-quality pasteurized kashk, as it greatly affects the final taste.
Soup consistency: If the soup becomes too thick, add a little hot water and stir.
Crispy onions: Fry the onions gradually in hot oil to achieve crispiness.
Making delicious, restaurant-quality Ash Reshteh at home is easier than you think! With this simple method, you can prepare a hearty and flavorful soup that the whole family will enjoy. It’s perfect not only for main meals but also for Ramadan Iftar or traditional events such as religious offerings (nazri).
