Ash Reshteh

Ash Reshteh is a beloved Persian herb soup bursting with fresh parsley, cilantro, and dill layered over tender beans and split peas. The aromatic blend of herbs and slow-simmered legumes creates a deeply satisfying, earthy bowl with subtle sweetness from caramelized onions. Perfect for warming weeknight dinners or as a nourishing starter that transports you straight to a Persian kitchen.

Ingredients

1 cup dried kidney beans (200 grams)

1 cup dried split peas (200 grams)

2 large onions, thinly sliced (400 grams)

3 cups fresh parsley, finely chopped (150 grams)

2 cups fresh cilantro, finely chopped (100 grams)

1.5 cups fresh dill, finely chopped (75 grams)

8 cups vegetable or chicken broth (2 liters)

2 cups water (500 milliliters)

1 teaspoon turmeric powder (3 grams)

1 teaspoon ground cinnamon (3 grams)

1/2 teaspoon black pepper (1 gram)

1/2 cup vegetable oil (120 milliliters)

1 cup thin egg noodles or reshteh noodles (80 grams)

1 tablespoon salt, or to taste (15 grams)

Instructions

Rinse the kidney beans and split peas separately under cold water until the water runs clear. Soak both in separate bowls of water for 8 hours or overnight.

Drain the soaked beans and peas. Place them in a large pot with 8 cups of broth and 2 cups of water, bringing to a boil over high heat. Skim off any foam that rises to the surface, then reduce heat to medium-low and simmer for 45 minutes until the beans are nearly tender.

While the beans and peas cook, heat the vegetable oil in a large skillet over medium heat. Add the thinly sliced onions and cook for 20-25 minutes, stirring frequently, until deeply caramelized and golden brown (the onions should turn a rich mahogany color).

Add the turmeric, cinnamon, and black pepper to the caramelized onions and stir constantly for 2 minutes until fragrant, allowing the spices to bloom in the hot oil.

Pour the spiced onion mixture into the pot with the beans and peas. Add the chopped parsley, cilantro, and dill, stirring well to combine. Simmer for an additional 30 minutes on medium-low heat, stirring occasionally.

Break the noodles into 2-inch pieces and add them to the pot along with 1 tablespoon of salt. Stir well and simmer for 8-10 minutes until the noodles are tender and the soup reaches a thick, porridge-like consistency.

Taste the soup and adjust seasoning with additional salt or spices as needed. The consistency should be thick enough that a spoon stands up in it, not thin like a regular broth.

Serve hot in deep bowls, optionally garnishing with a drizzle of additional oil and crispy fried onions. Traditional accompaniments include fresh Persian bread and lime wedges.