Make Ash Reshteh Noodle Soup, Iran’s favourite soup

Article | Issue: Oct 2022

Inside Salamati by HAMED ALLAHYARI we discovered the number-one Iranian soup and one of the most important dishes in Persian cuisine overall.

‘Ash’ is a category of thick soups and ‘reshteh’ (thread) is the name for the flat wheat noodles that help thicken this soup. You can find Kashk – a fermented dairy product in Middle Eastern supermarkets in liquid or powdered form.







1/2 cup (100 g) dried red kidney beans or 1 x 400 g tin, drained and rinsed
1/2 cup (95 g) dried chickpeas (garbanzo beans) or 1 x 400 g tin, drained and rinsed
1/2 cup (100 g) dried brown lentils or 1 x 400 g tin, drained and rinsed
1 cup olive oil
2 brown onions, 1 diced, 1 thinly sliced
5 garlic cloves, crushed
2 teaspoons ground turmeric
2 cups (60 g) coriander (cilantro), stalks and leaves finely chopped
2 cups (40 g) flat-leaf parsley, stalks and leaves finely chopped
2 cups (250 g) finely chopped garlic chives
4 cups (200 g) English spinach
250 g reshteh (thick Persian wheat noodles)
2 teaspoons salt
2 teaspoons freshly ground black pepper
1/2 cup (15 g) dried mint
200 g liquid kashk (or plain yoghurt), plus extra to serve




salamatiIf using dried beans and pulses, separately soak the kidney beans, chickpeas and lentils in cold water over-night. The next day, drain the beans and pulses, then transfer to three saucepans and cover with cold water.

Cook the kidney beans and chickpeas over medium heat for 30-40 minutes, until soft, and cook the lentils over medium heat for 20-30 minutes, until soft.

Meanwhile, heat 1/2 cup (125 ml) of the olive oil in a large saucepan over high heat. Add the diced onion and cook for about 2 minutes until golden. Next add half the garlic and half the turmeric and stir until fragrant.

Add 8 cups (2 litres) water to the pan, along with the chopped herbs and spinach, and bring to the boil. Reduce the heat to a simmer and cook for 15 minutes.

Drain the kidney beans, chickpeas and lentils and add to the pan along with the noodles. Simmer the soup for 15 minutes or until the noodles are cooked through. Season with the salt and pepper and remove from the heat.

Heat the remaining oil in a large frying pan over high heat. Next, add the sliced onion and cook for 5 minutes until deep golden brown. Stir through the remaining turmeric until fragrant and transfer to a bowl. Add the remaining garlic to the pan and cook for 2 minutes until golden, then transfer to a bowl. Finally, add the dried mint to the pan and cook, stirring for 1 minute.

Divide the soup among bowls and swirl the kashk into the soup. Top with the fried onion, garlic and mint and serve with extra kashk on the side.

Read the Good Reading review for Salamati here.

Follow Hamed on Instagram here.

Author: Hamed Allahyari

Category: Biography & true stories, Lifestyle, sport & leisure

Book Format: Hardback

Publisher: Murdoch Books

ISBN: 9781922616258

RRP: $45.0

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