Persian Ash Reshteh Soup

Bring 4 litres of water to a boil in a large pot and season with salt. Add the spinach stems first and cook for 3–4 minutes. Stir in the chopped spinach leaves and parsley. Let it simmer gently for about 10 minutes until the greens are wilted.

Break the noodles in half and add them to the pot. Stir in the chickpeas, cooked lentils, red kidney beans, and butter beans. Let the soup continue to simmer on medium heat, stirring occasionally to prevent the noodles from sticking together.

In a small pan, heat 1⁄2 cup of olive oil. Add 2 teaspoons of turmeric and 1 tablespoon of dried mint, and stir for 30 seconds until fragrant. Carefully pour this into the soup and mix through. 

In a separate bowl, combine the flour with 3 tablespoons of water to form a smooth paste. Stir the paste into the soup and let it simmer for another 15–20 minutes until slightly thickened.

Heat the remaining 1⁄2 cup of olive oil in a pan. Add the onions and cook until golden and soft. Add the garlic, the remaining 1 teaspoon of turmeric, and a little more dried mint. Cook for another minute. Add to the soup.

Serve the soup hot with a swirl of yogurt and a sprinkle of minced chilli if you like a little heat. For extra flavour, drizzle over some olive oil infused with dried mint (see notes below), or a touch of balsamic vinegar.

A FEW THINGS YOU’LL WANT TO KNOW

Can I make Ash Reshteh ahead of time?
Absolutely — and I actually encourage it. This soup develops so much more flavour overnight. Make it the day before, store it in the fridge, and reheat gently on the stove. Just add a splash of hot water if it's thickened up too much.

What are Ash Reshteh noodles and where do I find them?
They're flat wheat-based noodles traditional to Persian cooking, usually found at Middle Eastern or Persian grocery stores. If you can't track them down, any flat wheat noodle will work beautifully — they'll give you the same hearty texture.

Can I use canned lentils instead of cooking them from scratch?
You can, though I'd still suggest cooking dried lentils for this one — you want them tender but firm so they hold their shape in the soup rather than turning to mush. If you do use canned, add them later in the cooking process and keep an eye on them incase they go mushy.

Do I need to use all four types of legumes?
The mix of chickpeas, lentils, kidney beans, and butter beans is what gives Ash Reshteh its characteristic heartiness, but it's a flexible recipe. Use what you have on hand — just aim for a similar total volume of legumes so the soup stays thick and satisfying.

Is this soup suitable for vegetarians?
Yes — Ash Reshteh is naturally vegetarian. There's no meat in the base at all, and it's still incredibly hearty and filling thanks to all those legumes.

How do I make the olive oil infused with dried mint?
It's so simple and absolutely worth doing. Warm ⅓ cup olive oil in a small pan over low heat, add a teaspoon of dried mint, and let it sizzle gently for about 30 seconds until fragrant. That's it — drizzle it straight over your soup just before serving. It adds a lovely finishing touch, though the soup is just as delicious without it.