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Ash reshteh arrives thick and steaming, a murky green-brown from layers of lentils, chickpeas, fresh herbs, and thin egg noodles suspended in hot broth. The soup is tied to Nowruz, Iran's New Year in spring, when it's eaten to symbolize renewal and health after a long winter. Beyond the holiday, it's winter comfort food in every Persian home, substantial enough for a full meal. The kashk (whey) drizzled on top adds sharp sourness that cuts through the soup's richness.
Soak the chickpeas and kidney beans in water overnight. Drain and rinse.
In a large pot, bring fresh water to a boil and cook the chickpeas and kidney beans for about 1-1.5 hours, or until tender. Add the lentils during the last 30 minutes of cooking. Drain and set aside.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until golden brown, about 5 minutes.
Add the minced garlic and cook for another minute.
Stir in the turmeric, cumin, black pepper, cinnamon, and dried mint. Cook for a minute until fragrant.
Add the cooked chickpeas, kidney beans, lentils, and broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
Stir in the reshteh (or fettuccine) and continue to cook for 10-15 minutes, until the noodles are tender.
Add the fresh parsley, cilantro, spinach, and cooked noodles (if using). Simmer for an additional 5 minutes.
Adjust seasoning with salt and add lemon juice if desired.
Ladle the soup into bowls and garnish with fried onions, dried mint, and a dollop of sour cream or yogurt if desired.
Reshteh are thin egg noodles unique to Persian cooking. They're thinner and shorter than Italian fettuccine. If unavailable, use fettuccine cut into 2-inch pieces or egg noodles. The texture won't be identical, but the soup will still be delicious. Don't use pasta shapes like penne—they break down in the long cooking.
Overnight soaking allows beans to soften gently without heat, reducing cooking time and preventing splitting. Quick-soak (boil and sit) works, but overnight is more reliable, especially for chickpeas, which are stubborn. Plan ahead—this soup rewards patience.
Kashk is a whey product made from yogurt, aged and concentrated into a thick, funky liquid. It's essential to authentic ash reshteh, not optional. Find it in Persian/Middle Eastern markets bottled or frozen. Don't confuse it with liquid yogurt—the flavor is distinct and irreplaceable.
Fresh herbs wilt and lose their bright, grassy flavor if cooked for hours. By adding them in the final 5 minutes, they maintain their color and taste. This is a hallmark of Persian cooking—fresh herbs aren't ingredients to build a base, but finishing elements.
Slow cooker: Yes, cook beans ahead, then use low for 2-3 hours for the final simmer. Pressure cooker (Instant Pot): Cook beans separately for 45-60 minutes, then sauté aromatics and add everything for a quick final simmer. Either works, but stovetop gives you more control.