Persian Noodle Soup Recipe

Persian Noodle Soup Recipe, known as Ash Reshteh, is one of those dishes that feels deeply comforting from the first spoonful. It is thick, hearty, and filled with herbs, beans, noodles, and warm spices. In many Persian homes, this soup is more than food. It is tied to family gatherings, celebrations, and quiet evenings when comfort matters most.

This Persian noodle soup recipe brings together simple ingredients in a way that feels rich and layered. Fresh herbs give it a bright, earthy flavor. Beans add body and protein. The noodles soak up the broth and make the soup filling without feeling heavy. A drizzle of tangy yogurt sauce on top brings everything together.

Ash Reshteh is often served during special occasions, but it is also perfect for everyday meals. It works as a full dinner, especially with flatbread on the side. What makes it special is how flexible it is. You can adjust the herbs, beans, or thickness based on what you have.

If you are looking for a soup that feels cozy, nourishing, and deeply satisfying, this Persian noodle soup recipe is worth trying. It is slow comfort food, but the steps are simple and very doable at home.

Prep Time: 25 minutes
Cook Time: 60 minutes
Total Time: 1 hour 25 minutes
Difficulty Level: Medium
Servings: 6

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What Makes This Persian Noodle Soup Recipe Special?

This soup stands out because it balances flavor, texture, and tradition.

First, it is packed with herbs. Fresh herbs give this soup its signature taste and aroma.

Second, it is naturally filling. Beans and noodles make it hearty without needing meat.

Third, it layers flavor slowly. Cooking in stages builds depth without stress.

Fourth, it is flexible. You can adjust thickness, herbs, and toppings easily.

Fifth, it feels special but approachable. It looks impressive but uses basic techniques.

A time-saving tip is using canned beans instead of dried ones. Another helpful trick is chopping herbs ahead and freezing them for faster prep later.

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Ingredient Notes

Each ingredient plays a role in building the soup’s flavor and texture.

• Fresh herbs
  Parsley, cilantro, dill, and green onions form the backbone of this soup. They add freshness and color. You can adjust amounts based on taste.

• Reshteh noodles
  These are traditional Persian noodles. If unavailable, use linguine or spaghetti broken into pieces.

• Beans
  Chickpeas, kidney beans, and lentils add protein and thickness. Canned beans save time.

• Onion
  Onion adds sweetness and depth. Thin slicing works best.

• Garlic
  Garlic boosts flavor and pairs well with herbs.

• Turmeric
  Turmeric adds warmth and color. Use a small amount.

• Kashk or yogurt
  Kashk is traditional and tangy. Thick plain yogurt works as a substitute.

Special equipment needed:

• Large soup pot

• Cutting board

• Sharp knife

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How To Make Persian Noodle Soup Recipe

Step 1: Prepare the herbs

Wash and finely chop 2 cups parsley, 2 cups cilantro, 1 cup dill, and 1 cup green onions.

Look for a fine chop, not minced.

Step 2: Cook the onions

Heat 4 tablespoons oil in a large pot over medium heat, about 350°F. Add 2 sliced onions and cook for 10 minutes until golden.

The onions should be soft with light browning.

Step 3: Add garlic and turmeric

Add 4 minced garlic cloves and 1 teaspoon turmeric. Cook for 1 minute until fragrant.

Step 4: Add beans and lentils

Add 1 cup cooked chickpeas, 1 cup cooked kidney beans, and 1 cup lentils. Stir well.

Step 5: Add water or broth

Pour in 8 cups water or vegetable broth. Bring to a gentle boil, then reduce heat.

Step 6: Add herbs

Stir in all chopped herbs. Simmer uncovered for 30 minutes, stirring occasionally.

The soup will darken and thicken slightly.

Step 7: Add noodles

Break 8 ounces noodles into pieces. Add to the pot and cook for 10 to 12 minutes.

Look for tender noodles that still hold shape.

Step 8: Finish and season

Add salt and pepper to taste. Simmer 5 more minutes.

Step 9: Serve

Serve hot with yogurt or kashk drizzled on top.

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Storage Options

Room temperature storage:
Let soup cool for no more than 2 hours before storing.

Refrigeration guidelines:
Store in an airtight container for up to 4 days.

Freezing instructions:
Freeze without noodles for best texture. Freeze up to 3 months.

Reheating tips:
Reheat gently on the stove. Add water if thick.

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Variations and Substitutions

• Vegan version
  Use vegetable broth and plant-based yogurt.

• Thicker soup
  Add more lentils or reduce liquid.

• Lighter soup
  Use fewer noodles and more herbs.

• Seasonal herbs
  Add spinach or chard when herbs are limited.

• Flavor twist
  Add dried mint for a traditional touch.

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Frequently Asked Questions

Can I make this soup ahead of time?
Yes. It tastes better the next day.

Why is my soup too thick?
Add water or broth and simmer gently.

Can I skip some herbs?
Yes. Use what you have, but parsley and cilantro are key.

Is this soup spicy?
No. It is mild unless you add heat.

What noodles can I use?
Spaghetti or linguine work well.

Can I freeze leftovers?
Yes, but freeze before adding noodles.

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Conclusion

This Persian Noodle Soup Recipe is a beautiful mix of comfort, tradition, and nourishment. It takes time, but each step is simple and rewarding. If you want a soup that feels homemade in the best way, give this one a try. Share it with family, and enjoy the warmth it brings to the table.

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