Ash Reshteh, a Staple of Iranian Nazri Tables

Ash Reshteh is a constant presence on Iranian nazri tables. It is one of the most delicious and comforting Iranian soups—so appealing that almost everyone wants to try it at least once.

When traveling along the northern roads of Iran toward the Caspian Sea, you will often see traditional restaurants or mobile soup vendors along the way serving Ash Reshteh. A hot bowl of Ash Reshteh, especially in autumn or winter, is one of the simple pleasures of life and a beloved excuse for travel among Iranians. On cold winter nights, young people go to parks or recreational areas and treat themselves to steaming bowls of Ash Reshteh. I highly recommend cooking and tasting this wonderful soup yourself.

Before starting this delicious and nourishing recipe, keep the following points in mind.

First, be sure to soak the legumes overnight. Keep them in water for 6 to 12 hours and change the water several times so that their bloating properties are reduced.

Important Tips for Cooking Ash Reshteh

Second, cook each legume separately. This allows you to better control the texture of the soup. Lentils do not need soaking and should be cooked separately and only until half-done so they do not become mushy.

Another important point is fried onions. Although fried onions add great flavor to Ash Reshteh, overly dark fried onions will make the soup bitter. It is better to add a moderate amount of fried onions to the soup itself and reserve the rest for garnish, so anyone who wishes can serve more alongside the soup and kashk.

The herbs used in Ash Reshteh include leeks, parsley, cilantro, dill, and spinach. The proportions are usually equal, but depending on personal taste, some people may increase or decrease certain herbs. The most important point is the amount of dill used. Too much dill can make the dish bitter, so if you adjust the proportions, be careful not to add too much dill.

Ash Reshteh is generally prepared using two methods, and both are explained here. The first is the restaurant-style method, in which the aroma and freshness of the herbs are more prominent. Because the herbs are added later in this method, the soup has a better color and a fresher herbal flavor.

---

Homemade Method of Ash Reshteh

In the homemade method, the herbs are cooked first.

Step 1: Preparing the Legumes

As in the restaurant method, soak the legumes in advance and change the water several times over 6 to 12 hours. Cook the chickpeas and beans separately.

Step 2: Cooking the Herbs

Instead of preparing the fried onion base first, place a pot on the stove, bring water to a boil, add the herbs, and allow them to cook completely. At the same time, prepare the fried onions separately and set them aside.

Step 3: Adding the Flour

Mix the flour with boiling water and strain the mixture to remove any lumps. Once the herbs are fully cooked, add this mixture to the pot and let it boil for a few minutes.

Step 4: Adding the Legumes

Add the cooked legumes and half-cooked lentils to the herbs and let them simmer together until the soup thickens and becomes well integrated.

Step 5: Adding the Noodles

After the herbs and legumes have simmered together for about 30 minutes and the soup has settled, add the noodles gradually. In the traditional method, kashk is usually not added directly to the soup and is instead served on the side. After 15 to 20 minutes, you may add fried onions, fried mint, and fried garlic.

Step 6: Adding Fried Onions

Add half of the fried onions, garlic, and mint to the soup and let it boil for another five minutes. Add salt at this stage and allow the soup to fully settle.

Final Step: Serving

Turn off the heat and let the soup rest for 10 minutes. Serve in bowls and garnish with the remaining fried onions, fried garlic, fried mint, and kashk.
In this method, the soup is slightly darker in color, and kashk is usually served separately so each person can add the desired amount according to their taste.

---

🟥 Common Mistakes in Cooking Ash Reshteh

1. Do not add cold water to the soup.
2. It causes thermal shock, flour lumps, and sticking.
3. Do not over-brown the fried onions.
4. Burnt onions result in a bitter taste.
5. Do not use too much dill.
6. Excess dill gives a strong and bitter flavor.
7. Do not add the noodles too early.
8. Early-added noodles become mushy and lose their shape.
9. Do not add unboiled kashk to the soup.
10. It is unhygienic and negatively affects the flavor.
11. Do not fully cover the pot.
12. The soup should simmer partially uncovered to maintain proper color and taste.