Persian Noodle Soup Receipe

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Hearty, Herby & Comforting Bowl

This Persian noodle soup recipe, inspired by traditional Ash Reshteh, is the ultimate cozy comfort food. Packed with fresh herbs, tender beans, and hearty noodles, this thick and nourishing soup is both satisfying and deeply flavorful. It’s perfect for chilly evenings, family dinners, or when you want a wholesome meal that feels special yet simple to prepare. The combination of greens, legumes, and warm spices creates a beautifully balanced dish that tastes even better the next day. If you love comforting soups with bold, fresh flavors, this Persian classic deserves a spot in your kitchen.

⏱️ Time Breakdown

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Servings: 6 servings

📝 Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • 6 cups vegetable broth
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 (15 oz) can kidney beans, drained and rinsed
  • ½ cup green or brown lentils, rinsed
  • 1 cup fresh parsley, finely chopped
  • 1 cup fresh cilantro, finely chopped
  • 1 cup fresh spinach, chopped
  • ½ cup fresh dill, chopped (optional but traditional)
  • 6 oz flat noodles or linguine, broken into pieces
  • ½ teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • ½ cup plain Greek yogurt or sour cream (for topping)

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

  • Large soup pot or Dutch oven
  • Wooden spoon
  • Sharp knife
  • Cutting board
  • Measuring cups & spoons
  • Ladle

👩‍🍳 Step-by-Step Instructions

  1. Caramelize the onions.
    Heat olive oil in a large pot over medium heat. Add sliced onions and cook for 8–10 minutes until soft and golden. Stir occasionally so they don’t burn. 😊
  2. Add garlic and turmeric.
    Stir in minced garlic and turmeric. Cook for 1 minute until fragrant.
  3. Build the soup base.
    Pour in vegetable broth. Add lentils and bring to a gentle boil. Reduce heat and simmer for 15 minutes until lentils begin to soften.
  4. Add beans and herbs.
    Stir in chickpeas, kidney beans, parsley, cilantro, spinach, and dill. Simmer for another 10 minutes. The soup will turn beautifully green and aromatic. ✨
  5. Cook the noodles.
    Add broken noodles and cook for 8–10 minutes until tender. Stir occasionally to prevent sticking.
  6. Season and thicken.
    Add salt and pepper. The soup should be thick and hearty — almost stew-like. If it’s too thick, add a splash of hot water or broth.
  7. Serve.
    Ladle into bowls and top with a spoonful of yogurt or sour cream. Extra caramelized onions on top make it even more authentic!

💡 Pro Tips

  • Make Ahead: This soup tastes even better the next day as flavors deepen.
  • Storage: Refrigerate up to 4 days. Add water when reheating, as it thickens.
  • Traditional Touch: Drizzle with mint oil (dried mint briefly sautéed in olive oil).
  • Noodle Swap: Use spaghetti broken into pieces if Persian reshteh noodles aren’t available.

🔄 Variations

  • Add chopped kale for extra greens.
  • Make it vegan by skipping yogurt topping.
  • Add a squeeze of lemon for brightness.
  • Include sautéed mushrooms for a heartier twist.

❓ FAQ

What makes this soup Persian?
The heavy use of fresh herbs, legumes, and thick texture are key characteristics of traditional Ash Reshteh.

Can I use dried beans instead of canned?
Yes, but soak and fully cook them beforehand.

Why is the soup so thick?
It’s meant to be hearty and stew-like. Add broth if you prefer it thinner.

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