Persian New Year's Soup with Beans, Noodles, and Herbs (Ash-e-reshteh)
Persian New Year's Soup with Beans, Noodles, and Herbs (Ash-e-reshteh) is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Dice 1 of the onions.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionDice 1 of the onions.
Heat a large pot over medium-high heat and add 4 tablespoons of the olive oil.
Add the onion and sauté until lightly browned, about 5 minutes.
Drain and rinse the chickpeas, kidney beans, and fava beans, and add them to the onion along with 4 of the minced cloves of garlic, the turmeric, and lentils.
Sauté for 1 minute, then add the stock and bring to a boil.
Boil the beans, covered, for 1 hour.
Tilt the lid so the pot is partially covered and simmer, stirring occasionally, for 1 1/2 hours.
Season with salt.
Slice the remaining 2 onions into thin half moons.
Heat a sauté pan over high heat and add the remaining 3 tablespoons olive oil.
Add the onions and fry, stirring frequently, until the onions are brown and caramelized.
Add the remaining garlic and the mint and sauté for 1 minute.
Season with salt and set aside.
Add the noodles to the soup and cook until tender, 6 to 8 minutes.
When the noodles are almost done, add the leafy greens and the fresh herbs and cook for 2 minutes.
Serve with a large dollop of yogurt and a few tablespoons of the sautéed onion mixture.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.