The Simplest Way to Make Ash Reshteh: Delicious Restaurant-Style Recipe

Saturday, May 16, 2026

SAEDNEWS: Ash Reshteh is a traditional and popular Iranian soup. It can be served as a main dish or appetizer. It is especially popular during Ramadan for iftar and is most enjoyed in cold seasons.

The Simplest Way to Make Ash Reshteh: Delicious Restaurant-Style Recipe

According to Saednews, Ash Reshteh is one of the most popular and delicious traditional Iranian dishes. It is commonly prepared for gatherings and special occasions. This hearty soup, made with simple yet nutritious ingredients, can serve as a complete meal.

Below is a step-by-step guide to making a flavorful, restaurant-style Ash Reshteh at home.

Ingredients (Serves 4–6)

Ash reshteh noodles: 200 g
Chickpeas: 100 g (soaked overnight)
Pinto beans: 100 g (soaked overnight)
Lentils: 150 g
Fresh herbs (leek, parsley, cilantro, spinach): 500 g (chopped)
Onions: 3 medium
Garlic: 3 cloves
Kashk (whey sauce): 200 g
Dried mint: 2 tbsp
Salt, black pepper, turmeric: as needed
Vegetable oil: as needed
Water or meat broth: 2 liters

Instructions

1. Preparing the legumes

Cook the soaked chickpeas and pinto beans in a pot for about 1 hour until partially tender.
Cook the lentils separately since they require less time (about 30 minutes).

2. Cooking the herbs

Add the chopped herbs (leek, parsley, cilantro, and spinach) to the partially cooked legumes.
Pour in water or meat broth and simmer on low heat for about 45 minutes until everything is well cooked.

3. Making fried onion, garlic, and mint topping

Finely chop two onions and fry them in hot oil until golden and crispy. Add turmeric.
Quickly sauté dried mint in hot oil for about 10 seconds (be careful not to burn it). Set aside.

4. Adding noodles

Once the herbs and legumes are fully cooked, add the ash reshteh noodles to the pot.
Stir frequently to prevent sticking and allow the soup to thicken (about 15–20 minutes).

5. Adding kashk and seasoning

Dilute the kashk with a little water and add it to the soup.
Season with salt and black pepper. Let it simmer for another 5 minutes to blend the flavors.

6. Serving and garnish

Pour the Ash Reshteh into serving bowls.
Garnish with fried onions, fried mint, garlic (optional), and kashk.

Professional Tip

For a richer, restaurant-style flavor, use lamb bone broth or meat stock instead of plain water. This adds depth and enhances the taste significantly.

Expert Tips for Perfect Ash Reshteh

Balanced herbs: Spinach gives a mild taste, while cilantro adds a stronger aroma.
Quality kashk: Use good-quality traditional or pasteurized kashk, as it strongly affects the final flavor.
Consistency control: If the soup becomes too thick, add hot water and stir well.
Crispy onions: Fry onions gradually in hot oil for the best crispy texture.

Conclusion

Making delicious Ash Reshteh at home is not difficult. With this simple method, you can prepare a nutritious and flavorful dish that everyone will enjoy. It is perfect for main meals, Ramadan iftar, or traditional gatherings and ceremonies.

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