What is Persian noodle soup called?

Persian noodle soup is called Ash Reshteh . It’s one of the most popular soups in Iranian cuisine, often served during Nowruz and special gatherings. The word “Ash” means thick soup, and “Reshteh” refers to the traditional noodles used in the dish.

What is Iranian Ash made of?

Iranian Ash, especially Ash Reshteh, is made from a hearty mix of legumes (like lentils, chickpeas, and beans), fresh herbs (such as dill, parsley, and cilantro), onions, garlic, turmeric, and Persian noodles. It's a deeply satisfying, vegetarian-friendly soup with bold, earthy flavors.

What is aash in Farsi?

In Farsi, “aash” refers to a thick soup or stew, often made with grains, legumes, herbs, and sometimes meat. Persian noodle soup (Ash Reshteh) is one of the most well-known variations. For a different kind of traditional comfort, the Copycat Wendy’s Baked Potato also delivers big flavor in a simple dish.

Is Persian Ash healthy?

Yes, Persian Ash is incredibly healthy. Persian noodle soup provides a great source of protein, fiber, and essential vitamins from greens and legumes. It’s naturally vegetarian and can be made vegan by skipping the dairy toppings. Compared to creamy or meat-heavy soups, it’s lighter and packed with nutrients — like the protein-rich Greek-Inspired Zoodle Bowl .

Persian Noodle Soup Recipe (Ash Reshteh)

Name: Persian Noodle Soup Recipe (Ash Reshteh)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Persian
Ingredients: 2 tablespoons olive oil; 1 large onion, diced; 4 cloves garlic, minced; 1 teaspoon turmeric; 6 cups vegetable broth; 1 cup lentils, rinsed; 1 cup chickpeas, cooked; 1 cup navy beans, cooked; 1 cup kidney beans, cooked; ½ pound Persian noodles or linguine; 3 cups spinach, chopped; 1 cup cilantro, chopped; 1 cup parsley, chopped; 1 cup dill, chopped; Salt and pepper to taste; Sour cream or yogurt, for serving; Fried onions, for garnish

Ingredients

Scale

2 tablespoons olive oil

1 large onion, diced

4 cloves garlic, minced

1 teaspoon turmeric

6 cups vegetable broth

1 cup lentils, rinsed

1 cup chickpeas, cooked

1 cup navy beans, cooked

1 cup kidney beans, cooked

½ pound Persian noodles or linguine

3 cups spinach, chopped

1 cup cilantro, chopped

1 cup parsley, chopped

1 cup dill, chopped

Salt and pepper to taste

Sour cream or yogurt, for serving

Fried onions, for garnish

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Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent.

2. Stir in minced garlic and turmeric, cooking for 1-2 minutes until fragrant.

3. Pour in the vegetable broth, then add the lentils, chickpeas, navy beans, and kidney beans. Bring to a boil, then reduce heat and simmer for 20 minutes.

4. Add the Persian noodles (or linguine) to the pot and cook for an additional 10 minutes or until noodles are tender.

5. Add chopped spinach, cilantro, parsley, and dill. Stir well, then cook for another 5-7 minutes until the greens have wilted.

6. Season with salt and pepper to taste.

7. Ladle soup into bowls and top with a dollop of sour cream or yogurt and a sprinkle of fried onions.

Notes

To make this soup vegan, skip the yogurt topping or use a plant-based alternative. If you’re using dried beans instead of canned, soak them overnight and extend simmering time. This soup gets even better the next day.

Author: EmilyFrost
Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: Persian
Diet: Vegetarian

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 4g
Sodium: 520mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg