Ash Reshteh (Greens, Beans and Noodle Soup)

Updated March 18, 2025

Recipe Metadata

• Total Time: 1 hour 30 minutes (plus overnight soaking, 8+ hours)

• Prep Time: 30 minutes (active chopping/stirring)

• Cook Time: 1 hour (bean simmering + noodle/green cooking)

Ingredients

For a 6–8 servings

Broth & Base

• 1 cup extra-virgin olive oil

• 3 large onions, halved and thinly sliced (divided: 1/3 for broth, 2/3 for crispy garnish)

• 4 garlic cloves, thinly sliced

• ½ cup brown lentils, rinsed

• ½ cup dried chickpeas, soaked overnight and drained (see Recipe Notes)

• ½ cup dried cranberry beans or navy beans, soaked overnight and drained (see Recipe Notes)

• 2 teaspoons ground turmeric

• 12 cups water (filtered preferred)

• Salt and freshly ground black pepper (generous, to taste)

Noodles, Greens & Herbs

• 8 ounces reshteh (Persian thin vermicelli-style noodles) or linguine (broken into 2-inch pieces)

• 2 bunches Swiss chard (about 10 ounces each), stems removed, leaves coarsely chopped

• 1½ cups finely chopped flat-leaf parsley (from ~3 bunches, leaves + tender stems)

• 1 cup finely chopped fresh dill (from ~2 bunches)

Garnish

• ½ cup kashk (Persian yogurt concentrate; see Recipe Notes for substitution)

• ¼ cup olive oil (for mint oil)

Recipe Instructions

Step 1: Sauté Aromatics for the Broth

Heat ¼ cup olive oil in a 5-quart heavy-bottomed pot over medium heat. Add 1/3 of the sliced onions and all garlic. Season with a pinch of salt. Cook, stirring occasionally, until onions soften and develop golden-brown spots, 10–12 minutes. Avoid burning; if onions brown too quickly, reduce heat to medium-low.

Step 2: Add Legumes & Turmeric

Stir in the lentils, soaked chickpeas, soaked cranberry/navy beans, and turmeric. Toast the mixture for 1 minute to coat legumes with turmeric, enhancing color and flavor.

Step 3: Simmer Legumes Until Al Dente

Pour in 12 cups of water, season generously with salt and pepper, and bring to a rolling boil over high heat. Reduce heat to medium-low, maintaining a gentle simmer. Skim off foam (normal impurities) with a slotted spoon. Simmer until beans are tender but retain a slight bite, 35–45 minutes (soak time and bean age affect timing). While simmering, prep greens/herbs: chop chard, parsley, and dill.

Step 4: Add Noodles & Greens

Add reshteh (or broken linguine) to the pot. Toss in chopped Swiss chard, parsley, and dill. Stir gently to combine. Simmer until noodles are tender, beans break down slightly (creamy texture), and greens wilt, 20–25 minutes. Taste and adjust salt/pepper. If too thick, thin with warm water.

Step 5: Make Crispy Fried Onions

While the soup simmers, heat ½ cup olive oil in a medium skillet over medium heat. Add the remaining 2/3 sliced onions. Cook, stirring frequently, until deeply golden-brown and crispy (frizzled), 20–25 minutes. Transfer to a paper towel-lined plate to drain; sprinkle with salt immediately.

Step 6: Infuse Mint Oil

Wipe the skillet clean, return to medium heat, and add the remaining ¼ cup olive oil. Stir in dried mint and cook 30 seconds–1 minute until fragrant (avoid burning). Set aside to cool slightly (this becomes aromatic mint oil for drizzling).

Step 7: Serve & Garnish

Divide the soup into warmed bowls. Top each with:

• A generous dollop of kashk,

• A drizzle of mint oil,

• A handful of crispy fried onions.

Recipe Notes

Soaking & Prep Tips

• Overnight Soaking: For dried beans, soak in water with 1 tsp salt (to soften faster). Drain and rinse before use.

• No Time?: Boil soaked beans in water for 10 minutes, then drain and add to Step 2.

• Canned Beans: Drain/rinse 2 cans (15 oz each) chickpeas + cranberry beans; add with reshteh in Step 4 (reduces cooking time by 20+ minutes).

Substitutions

• Reshteh: Replace with udon noodles, linguine, or thin egg noodles.

• Kashk: Use ½ cup Greek yogurt + 2 tbsp fresh lemon juice + 1 tsp salt (thickened like heavy cream).

Cooking Hacks

• Frizzled Onions: For fewer dishes, sauté all onions in Step 1, but 2/3 crispy onions in Step 5 is traditional for texture contrast.

• Herb Variations: Swap parsley/dill for cilantro or spinach; use kale in place of chard for a richer flavor.

Customer Reviews

• "Flexible and comforting: Used red lentils + kale, added kashk directly to the soup for depth. Toasted pita pairs perfectly!"

• "Canned beans work! Add at Step 4 to avoid mushing. Frizzled onions are key—don’t skip them."

• "NYC tip: Kalustyan’s stocks reshteh and kashk for authentic ingredients. Will make again weekly!"

Enjoy this hearty, aromatic Persian soup—best enjoyed with a side of warm pita for dipping!