Ash Reshteh
In its own language: آش رشته
Thick Iranian soup with noodles, beans, herbs and a tangy dairy topping
Ash Reshteh is a hearty Iranian soup made with thin noodles, beans, lentils, chickpeas, and a mix of fresh herbs. It is often topped with kashk, a tangy fermented dairy, and garnished with fried onions, garlic, and mint. Traditionally eaten in Iran during colder months and on special occasions like Nowruz.
- Features reshteh, a traditional Iranian noodle
- Often topped with kashk, a tangy fermented dairy
- Served at Nowruz and Sizdah Be-dar festivals
- Can be made vegan by omitting kashk
- Garnished with fried onion, garlic, and mint
What is Ash Reshteh?
Ash Reshteh is a thick, filling soup from Iran, known for its mix of beans, lentils, chickpeas, and thin wheat noodles called reshteh. Fresh herbs like parsley, spinach, dill, and spring onion ends give it a green color and a fragrant aroma. The soup is usually finished with kashk, a tangy, fermented dairy similar to whey, which adds a creamy, sour note. Fried onions, garlic, and dried mint are sprinkled on top for extra flavor and aroma. The result is a rich, savory dish with a mix of textures from the beans and noodles.
Where does Ash Reshteh come from?
Ash Reshteh has deep roots in Iranian cooking, with its origins reaching back centuries. By 500 A.D., noodles had become part of the dish, making it one of the oldest noodle soups in the region. It is one of over 50 types of thick soups (ash) in Iran, but stands out for its use of reshteh noodles and kashk. The dish is especially popular in autumn and winter, and is closely tied to Iranian celebrations like Nowruz, where the noodles are believed to bring good luck for the new year.
How is Ash Reshteh made?
To make Ash Reshteh, a mix of beans (such as kidney beans, chickpeas, and lentils) is simmered with chopped herbs and sometimes black-eye beans. Thin wheat noodles called reshteh are added, along with spices like turmeric, salt, and black pepper. The soup is thickened with flour and flavored with fried onions, garlic, and dried mint. Kashk, a fermented dairy product, is stirred in or drizzled on top before serving. The dish can be made vegetarian or vegan by leaving out the kashk or adding meat if desired.
How and when is Ash Reshteh eaten?
Ash Reshteh is served as a main or first course, often for lunch or dinner. It is especially common in the colder months and during special occasions such as Nowruz and Sizdah Be-dar. The soup is typically ladled into bowls and topped with fried onions, garlic, and mint, with kashk added for those who eat dairy. It is eaten with a spoon, sometimes accompanied by bread. The dish is enjoyed both in family gatherings and at festive events.
Kinds of Ash Reshteh
While the classic version uses kidney beans, some cooks substitute pinto beans. The mix of herbs can vary, with some recipes including coriander or other greens. Kashk is traditional, but the soup can be made vegan by omitting it. Meat can also be added for a non-vegetarian version, though this is less common. Each household may have its own blend of beans and herbs, making every pot a little different.
What Ash Reshteh means
Ash Reshteh is more than just a soup in Iran; it is a symbol of hospitality and celebration. It is closely linked to Nowruz, the Persian New Year, when the noodles are thought to represent good fortune and long life. The dish is also served at Sizdah Be-dar, a spring festival. Its vegetarian base makes it suitable for a wide range of people, and its hearty nature brings comfort during the cold months. The soup is a staple of Iranian home cooking and festive tables alike.
When Ash Reshteh is on the table
Questions people ask about Ash Reshteh
What is Ash Reshteh made of?
It is made from thin wheat noodles (reshteh), beans like kidney beans, lentils, chickpeas, fresh herbs, and often topped with kashk, a fermented dairy. Fried onions, garlic, and mint are common garnishes.
Where does Ash Reshteh come from?
Ash Reshteh is from Iran. It is a traditional thick soup and a staple in Iranian home cooking, especially during festivals and colder months.
Is Ash Reshteh vegetarian or vegan?
It is traditionally vegetarian, but can be made vegan by omitting kashk, the dairy topping. Some versions may include meat, but this is less common.
When is Ash Reshteh usually eaten?
It is most often eaten in autumn and winter, and is especially popular during Iranian festivals like Nowruz and Sizdah Be-dar.
What does kashk taste like?
Kashk is a sour, tangy, fermented dairy product made from cooked or dried yogurt. It adds a creamy and slightly sharp flavor to the soup.
Good reading and sources
The facts on this page come from the Wikipedia article "Aush reshteh", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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