Aash Reshteh (Noodle soup)

Calling it a "Noodle soup" is hardly fair. Aash is a traditional cuisine in Iran which incorporates a variety of beans and vegetables. As is the case with many traditional cuisines in Iran, variety and creativity is encouraged.


Serving: 15 persons






  1. Soak fava beans, chickpeas, wheat, kidney beans, and lentils overnight.
  2. Finely chop onions.
  3. Finely slice garlic heads.


  1. Boil fava beans, chickpeas, wheat, kidney beans, and lentils in water with added 2 Tblspoons of salt until all are fully cooked and soft. This often takes around 3-4 hours. Ensure they are submerged in water with the water level at least 2 inches above the ingredients.
    1. The cooking times are as follows (approximate):
      1. Kidney beans 2 hours
      2. Wheat 2 hours
      3. Chickpeas 2 hours
      4. Lentil 15 minutes
      5. Fava beans 4 hours
    2. I put them all in the same pot and let them cook together. The different ingredients mix well and some disappear, with only their flavour remaining which can be an advantage.
  2. In a separate sauce pan, caramelize chopped onions with vegetable oil.
  3. Once onions are half-way caramelized, add 2 garlic until light brown and fragrant.
  4. Add turmeric and let it heat for 10-20 seconds, then add black pepper and 2 tsp dried crushed mint, leave for 10 seconds until fragrant but not burned4.
  5. In a large pot, fill 1/3 with water. When water comes to a boil, add cinnamon, black caraway, paprika, oregano, ginger powder.
  6. Add dried herb mix and mint5 and let boil for 30 minutes.
  7. Add spinach and let cook for 1 hour.
  8. Add previously boiled beans from the first pot to the mix and let boil for another hour.
  9. Add Reshteh (dried flour noodles).
  10. let cook for another 1-2 hours until the mix is thickened6.
  11. adjust salt to taste (a little low on salt as kashk will be added).
  12. For garnish, sautee finely chopped garlic until light brown, then turn heat off and immediately add turmeric and crushed dried mint. Mix well and let sit until fragrant.


  1. Reshteh is not just any noodle; they are made with flour, water, and salt which make it more like strings of dried bread dough. You can find commercially in your local Iranian food store.↩︎

  2. Dried crushed vegetable mixes are available commercially specifically for Aash Reshteh. Seek out your local Iranian food store.↩︎

  3. Do not add mint to the dried herb mix of you're using commercially available dried herb mix as they often contain mint.↩︎

  4. Crushed mint burns quickly and turns black.↩︎

  5. Again, do not add if using commercially available herb mix for Aash.↩︎

  6. If the mixture becomes too thick and difficult to mix, add additional boiling water.↩︎