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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook the lentils in a large pot with water until they are almost tender.
Add the cooked chickpeas and kidney beans.
Add the chopped herbs and turmeric. Simmer for about 20 minutes.
Add the reshteh noodles and cook until tender, stirring occasionally.
Mix the flour with a little cold water until smooth, then add it to the soup to help thicken it.
Season with salt and black pepper and simmer for another 10–15 minutes.
Fry the sliced onions until golden and crispy for the topping.
Mix dried mint with a little oil and briefly fry it.
Serve the Ash Reshteh hot, topped with kashk, fried onions, and fried mint.
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You can substitute kashk with sour cream or yogurt if unavailable.
For a richer flavor, use vegetable broth instead of water.
Can I use other types of noodles?
Yes, you can use other types of noodles, but the traditional taste comes from Persian reshteh noodles.
What is kashk?
Kashk is a fermented dairy product used in Persian cuisine, similar to whey or sour cream.
Can I make this soup ahead of time?
Yes, Ash Reshteh can be made ahead and reheated. The flavors develop even more after a day.
Is there a vegetarian option?
This recipe is already vegetarian if you use vegetable broth.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
