A bowl of hearty Ashe-Reshteh, filled with legumes, herbs, and noodles, topped with a swirl of creamy kashk and crispy onions. Is there anything more comforting than a steaming bowl of Persian noodle soup on a cold day?
A pot of Ashe-Reshteh bubbling away, with rich green herbs, tender beans, and long noodles weaving through the thick broth is one of my favourite things to embrace over the colder months here in the UK.
What is Ashe-Reshteh (Persian Noodle Soup)?
Ashe-Reshteh is a wonderful Persian soup loaded with herbs, legumes, and reshteh (Persian noodles), topped with tangy kashk (fermented whey) and crispy onions.
It’s a celebration of flavour and tradition, often served during Nowruz (Persian New Year) or on chilly evenings when comfort is needed most.
If you’re new to Persian cooking, don’t be intimidated as this recipe is straightforward and incredibly rewarding. Ready to warm up with a bowl of heritage and flavour? Let’s get cooking!
The Symbolism of Ashe-Reshteh
Ashe-Reshteh is more than just a soup for me, it’s a symbol of warmth, nourishment, and community in Persian culture.Traditionally served during Nowruz, it represents renewal and the intertwining paths of life, symbolised by the long noodles.
With every bowl of delicious Ashe-Reshteh, you’re not just enjoying a meal but partaking in a rich cultural tradition.
I love to share the cultural or even historical significance of meals with my children especially if they are something that brings me closer to our heritage as a family.
We are a wonderful melting pot of all different cultures in our household and cooking these meals is such a fantastic way to embrace that together.
The Secret to Perfect Kashk
Kashk, also known as Jammed in the Arab world, is a tangy fermented whey, is pretty essential to capturing the authentic taste of Ashe-Reshteh. It adds a creamy richness and a slightly sour flavour that balances the earthiness of the herbs and legumes.
If you can’t find it, Greek yoghurt or sour cream can work as substitutes, but nothing quite matches the traditional taste of kashk and I promise you’ll adore it once you try it! Arabs use
If you’re really up for making Ashe-Reshteh with Kashk then you can make your own at home. I’ve found loads of recipes on YouTube (I have yet to try them!) that’ll help you to be able to create the perfect Kashk right at home.
A very basic recipe for Kashk is:
Mix up equal parts of yoghurt and water then simmer until the liquid has completely evaporated and you’re left with a loose pulp.
Then, dry the pulp and blend it with a little water and salt. It will sort of resemble a thin, creamy peanut butter and be a pale golden brown.
You’ll then need to place the mixture in a cheesecloth and give it a really good squeezing until all the remaining liquid comes out. You can discard the liquid and store the dry parts in individual containers ready to make Ashe-Reshteh and other things in the future!
If you want a really authentic tasting Kashk then choose a slightly sour yoghurt with absolutely no sweeteners added to it! I promise this will make the Ashe-Reshteh taste even better!
The Ingredients for Ashe-Reshteh
As you probably already know, I try to keep all my recipes as authentic as possible whilst being totally plausible for busy mums like me and that is the same with my Ashe-Reshteh!
I test out all my recipes in our household to make sure they taste great but they’re also simple and don’t involve hunting down super obscure ingredients you’ll never use again!
Reshteh (Persian Noodles): These noodles are the backbone of the dish, providing texture and helping to thicken the broth. You can usually find them in the world food aisle of big supermarkets or order them online.
Legumes: A combination of lentils, chickpeas, and red kidney beans offer a little protein and a delicious texture.
Fresh Herbs: A vibrant mix of parsley, coriander, and spinach gives the soup its signature green colour and depth of flavour.
Kashk: This fermented whey brings a creamy, tangy element that ties everything together so perfectly.
Garlic and Onions: Sautéed until golden, these aromatics create a rich flavour base that is ideal for beating the winter blues.
Spices: Turmeric and black pepper add warmth and depth to the soup and I just love them in winter, especially on those grey UK days!
Step by Step:
- Rinse the tinned chickpeas and red kidney beans separately under cold water.
- Heat some oil in a large pot over medium heat. Throw in the chopped onions, salt and turmeric; cook until they’re golden. Remove some from the pot and set aside to use later as garnish. Add 1 teaspoon of minced garlic and black pepper, and cook for another 2 minutes until it all smells amazing.
- Add the soaked and drained lentils, pour in water or broth and bring it to a boil. Turn down the heat and let it simmer for about 30 minutes.
- Then mix in the rest of the cooked legumes to the pot and stir in the chopped parsley, coriander, and spinach. Let it simmer for another 15 minutes. Add the reshteh noodles, stirring every now and then so they don’t stick. Cook for about 10 minutes until they’re tender.
- Mix in half of the kashk, saving the rest to drizzle on top later. Let it simmer for another 5 minutes.
- Serve hot, topped with the remaining kashk, caramelised onions, and mint!
To prepare the Garnish
- Fried Garlic – Fry off 2 tablespoons of minced garlic in 2 tablespoons of olive oil until golden.
- Fried Onion – use the onion fried/caramelised earlier.
- Mint Dressing– 2 teaspoons of dried mint fried in 2 tablespoons of olive oil for 3 minutes or until it starts to sizzle.
- Kashk – If the Kashk for garnishing is too thick and solidified, then mix in a tablespoon of hot water at a time until you reach a thick salad dressing consistency.
Frequently Asked Questions
1. What can I use instead of Kashk?
If you can’t find kashk, you can substitute it with Greek yoghurt or sour cream. While it won’t be exactly the same, it will still add a creamy and slightly tangy flavour to the soup.
2. What if I can’t find Persian noodles?
No worries! You can substitute Persian reshteh with linguine or fettuccine broken into smaller pieces. Just keep in mind the texture will be slightly different, but the soup will still taste delicious.
3. How do I store leftovers?
Ashe-Reshteh keeps well in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water if needed to loosen the consistency. It can also be frozen for up to 3 months so just leave out the kashk and add it fresh when serving!
A steaming bowl of Ashe-Reshteh garnished with crispy onions, a swirl of kashk, and a sprinkle of dried mint, ready to be enjoyed with warm bread. What better way to banish the winter blues?
Ashe-Reshteh is a soul warming experience that brings a taste of Persian tradition to your kitchen. Whether you’re making it for a festive occasion or simply to cosy up on a cold day, it’s sure to delight and satisfy.
If you give this recipe a try, be sure to share your experience in the comments below or tag me on social media! I’d love to see how it turned out for you. Happy cooking!
Love, Nelly 😊
More Persian Flavours
- Torshi Shoor, the Perfect Persian Pickled Vegetables
- Joojeh Kabab (Persian Saffron Chicken Kabob)
- Persian Lamb Shank (Mahiche)
- Borani Esfenaj – Persian Spinach Yogurt Dip
- Adasi – Persian Lentil Soup
Delicious Ashe-Reshteh (Persian Noodle Soup)
Ingredients
For the soup base
For the noodles
For garnish (optional but traditional)
Instructions
-
Rinse the tinned chickpeas and red kidney beans separately under cold water.
-
Heat some oil in a large pot over medium heat. Throw in the chopped onions, salt and turmeric; cook until they’re golden. Remove some from the pot and set aside to use later as garnish. Add 1 teaspoon of minced garlic and black pepper, and cook for another 2 minutes until it all smells amazing.
-
Add the soaked and drained lentils, pour in water or broth and bring it to a boil. Turn down the heat and let it simmer for about 30 minutes.
-
Then mix in the rest of the cooked legumes to the pot and stir in the chopped parsley, coriander, and spinach. Let it simmer for another 15 minutes. Add the reshteh noodles, stirring every now and then so they don’t stick. Cook for about 10 minutes until they’re tender.
-
Mix in half of the kashk, saving the rest to drizzle on top later. Let it simmer for another 5 minutes.
-
Serve hot, topped with the remaining kashk, caramelised onions, fried garlic and sautéed mint!
