Ash Reshteh — Ad-Free Recipe, Ingredients First

Ash reshteh is a thick herb-and-legume soup, and the reshteh noodles do the thickening as they cook, until the bowl is nearly stew-thick. The garnishes earn their place: fried mint (na'na dagh), crispy onions, and a swirl of kashk are what turn plain bean soup into ash. Break the noodles into the pot at the end so the starch they release pulls the broth together.

The Ingredients — and where to get them

Cook for 6 servings

Mixed beans & lentils

Chickpeas, kidney beans and lentils build the hearty base; soak the beans ahead.

1.5 cups

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Reshteh noodles

Persian flat wheat noodles thicken the soup; substitute linguine broken in half.

8 oz

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Dried mint

Fried in oil to make na'na dagh, the signature dark-mint garnish.

2 tbsp

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Turmeric

Bloomed with the onions to build the golden base.

1 tsp

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Parsley, cilantro, dill & spinach

A big volume of chopped greens is the body of the soup.

8 cups packed

Local / market

Yellow onion

Some fried into the base, the rest fried crisp for garnish.

3 large

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The Rundown

Greedometer ●●●●● Barely a splurge

A light hand — your arteries say thanks. · plan ahead — needs marinating, soaking, or resting time

EffortSome doing

Cook it with

Instant PotSlow cookerOne-pot

The Method

Cook the legumesSimmer soaked beans and lentils with turmeric until tender, about 45 minutes, topping up water as needed.
Add the greensStir in all the chopped herbs and greens and simmer 30 minutes until the soup turns deep green.
Add noodlesBreak in the reshteh and cook 8-10 minutes, stirring so they don't clump, until the soup is thick.
Make the garnishesFry sliced onion until dark and crisp; in another pan bloom dried mint in oil for 30 seconds until fragrant.
ServeLadle into bowls and top with kashk or yogurt, fried mint, and crispy onions.

The Toolkit

Large soup pot · Chef's knife · Wooden spoon · Fine mesh strainer · Ladle

Straight Answers

Can you make Ash Reshteh in an air fryer? — Yes, with an insert

Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.

Can you freeze Ash Reshteh? — Yes

Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.

Can you make Ash Reshteh ahead of time? — Yes

Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.

Is Ash Reshteh gluten-free? — Not as written

Not as written — it contains gluten. Make it gluten-free: swap in a gluten-free pasta or noodle (check the other labels too).

Is Ash Reshteh vegan? — Yes

Yes — no meat, seafood, dairy, egg, or honey in it as written.

Community Notes

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© 2026 5best2buy.com · Recipe No.643

Ash Reshteh, and where to source it