Ash-eh Reshteh

Category: Dinner Ideas

Ash-eh reshteh is a hearty bean and noodle soup that’s packed with fresh herbs. The vegetarian soup is often made for Nowruz, the Persian New Year, but it’s delicious any time.



  • 1/2 cup dry green lentils, picked over

  • 1/2 cup dry chickpeas, picked over

  • 1/2 cup dry pinto beans, picked over

  • 14 cups water, plus more as needed

  • 1/4 cup extra-virgin olive oil plus 1 tablespoon, divided

  • 1 pound scallions (about 5 bunches), white and green parts separated, chopped

  • 5 ounces mature spinach (2-3 bunches), stemmed and finely chopped

  • 2 cups finely chopped fresh cilantro with soft stems (about 2 bunches)

  • 2 cups finely chopped fresh parsley leaves (1-2 bunches)

  • 1/2 teaspoon ground turmeric plus a pinch, divided

  • 1 teaspoon salt

  • 1/2 teaspoon ground pepper

  • 1 medium white onion, chopped

  • 10 ounces reshteh (see Note)


  • 1 cup extra-virgin olive oil

  • 1 medium white onion, halved and thinly sliced crosswise

  • Pinch of ground turmeric

  • 5 cloves garlic, sliced

  • 3 tablespoons dried mint

  • 2 1/2 tablespoons kashk (see Note), labneh or crème fraîche

  • 1 tablespoon water



  1. To make soup: Combine lentils, chickpeas and pinto beans in a large bowl and cover by 4 inches with water; soak overnight.

  2. Rinse and drain the beans. Bring 14 cups of water to boil in a large pot. Add the bean mixture, reduce heat to a simmer and cook until the beans are almost tender but still have a bit of a bite, about 1 1/4 hours.

  3. Meanwhile, heat 1/4 cup oil in a large skillet over medium heat. Add scallion whites; cook, stirring occasionally, until starting to brown, about 5 minutes. Add scallion greens, spinach, cilantro and parsley; cook, stirring occasionally, until the scallion whites are golden and the herbs are wilted, 5 to 7 minutes more.

  4. When the beans are almost tender, add the spinach mixture to the pot along with 1/2 teaspoon turmeric, salt and pepper; stir to combine. Adjust heat to maintain a simmer and cook, stirring occasionally, for 30 minutes.

  5. Meanwhile, heat 1 tablespoon oil in the skillet over medium-high heat. Add chopped onion and a pinch of turmeric; cook, stirring occasionally, until golden brown, about 6 minutes. Set aside.

  6. After the soup has cooked for 30 minutes, add the browned onion and reshteh. Cook, stirring occasionally, until the reshteh are tender, 15 to 20 minutes. (If the soup seems thick, add up to 2 cups water.) Remove from heat and cover to keep warm.

  7. To prepare toppings: Heat 1 cup oil in a medium skillet over medium-high heat. Add sliced onion and pinch of turmeric. Cook, stirring occasionally, until the onion is golden brown, about 12 minutes. Transfer with a slotted spoon to a paper-towel-lined plate. Add garlic to the oil left in the pan; cook, stirring often, until golden brown, about 2 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.

  8. Line a sieve with a paper towel and place over a heatproof container next to the stove. Add mint to the oil left in the pan; cook, stirring, until it turns dark green, about 1 minute. Strain the mint and oil through the prepared sieve (discard the remaining oil). Mix kashk (or labneh or crème fraîche) with 1 tablespoon water in a small bowl until combined.

  9. Ladle the soup into bowls. Top each bowl with some of the fried onions, garlic and mint. Dollop with the kashk mixture.