Easy herb noodle soup (ash-e reshteh)

Ash-e reshteh is a famous Persian noodle soup thick with beans and herbs. It is eaten all year-round and specifically on Chahar Shanbeh Souri and Sizdeh Bedar. This soup is an intensely aromatic and flavourful, delicious, nutritious and healthy meal. It gives you a complete meal – it’s the ultimate one-pot-wonder.

Ingredients (soup) (serves 4)

  • 1 bag of dried herb mix (100g) (available here)
  • 1 large, sweet onion, chopped
  • 2 tbsp oil
  • ½ cup of lentils (available here)
  • ½ tsp turmeric (available here)
  • 1 tin, or ½ a cup of dried chickpeas (soaked) (available here)
  • 1 tin, or ½ a cup of dried kidney beans (soaked) (available here)
  • 225g of linguine (half a 500g pack)
  • 2 tbsp sour cream (or Kashk)
  • Salt to taste
  • 6 cups of water

Ingredients (topping)

  • 4 tablespoons of oil
  • 1 onion, thinly sliced
  • 3 cloves of garlic
  • ½ tsp turmeric (available here)
  • 2 tbsp dried mint (available here)
  • ½ cup of sour cream (alternative to kashk)


  • Chop and fry the onions until well cooked, then add turmeric, salt and water, and let simmer for 15 minutes
  • If using pre-soaked, dried beans and chickpeas, these together with dried herbs and lentils and cook for another 30 minutes
  • If using canned beans and chickpeas, add these after cooking the herbs and lentils for 30 minutes
  • Finally, add noodles and cook for 10/15 minutes
  • Add sour cream (or Kashk) and salt to taste
  • To make the topping, fry sliced onions and garlic, then saute dried mint separately with some more oil
  • Pour in a bowl and decorate it with sour cream and other toppings

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