Soup · Main Course · Middle Eastern · Dinner ·

Persian Aash Reshteh with Chickpeas and Fresh Herbs

Name: Persian Aash Reshteh with Chickpeas and Fresh Herbs
Prep time: 35 min
Cook time: 105 min
Total time: 140 min
Yield: 6 servings
Cuisine: Soup
Ingredients: 2 tablespoons olive oil; 1 large onion, finely chopped; 3 garlic cloves, minced; 1 teaspoon turmeric powder; 1 cup dried chickpeas, soaked overnight; 1 cup dried lentils, rinsed; 1 cup red kidney beans, soaked overnight; 250g Persian reshteh or linguine noodles, broken into two-inch pieces; 1 cup fresh spinach, chopped; 1 cup parsley, finely chopped; 1 cup cilantro, finely chopped; 1 cup dill, finely chopped; 1 tablespoon dried mint; 1 tablespoon kashk (fermented whey) or sour cream; 2 tablespoons fried onions

A nutritious and flavorful soup filled with noodles, herbs, and legumes, perfect for cozy dinners.

4.3(816 reviews)

·By Ethan Brooks·October 13, 2025

Persian Aash Reshteh with Chickpeas and Fresh Herbs — Soup served and photographed from above

Prep

35 min

Cook

1 h 45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

Base Ingredients

Legumes

Noodles and Greens

Garnishes

Nutrition

Per serving

Calories: 557 kcal
Protein: 28.8 g
Carbs: 94.4 g
Fat: 8.6 g
Fiber: 25.7 g

Whole recipe

Total

Calories: 3344 kcal
Protein: 173.1 g
Carbs: 566.3 g
Fat: 51.5 g
Fiber: 154.3 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
2 tablespoons olive oil	239	0	0	27	0
1 large onion finely chopped	44	1.2	10	0.1	1.7
3 garlic cloves minced	13	0.6	3	0	0.2
1 teaspoon turmeric powder	8	0.3	1.4	0.2	0.5
1 cup dried chickpeas soaked overnight	729	38.9	121.3	11.7	35.5
1 cup dried lentils rinsed	678	49.5	115.6	2	58.3
1 cup red kidney beans soaked overnight	613	43.4	109.5	1.5	45
250g Persian reshteh or linguine noodles broken into two-inch pieces	902	33	190.5	3.7	7.5
1 cup fresh spinach chopped	7	0.9	1.1	0.1	0.7
1 cup parsley finely chopped	22	2	3.8	0.5	2
1 cup cilantro finely chopped	4	0.3	0.9	0.1	0.7
1 cup dill finely chopped	4	0.6	0.8	0.1	0.5
1 tablespoon dried mint	5	0.3	1.1	0.1	0.9
1 tablespoon kashk (fermented whey) or sour cream	20	1.5	0.8	1.4	0
2 tablespoons fried onions	56	0.6	7.5	3	0.8

These are estimated values and should not be used as dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Base

1
Heat oil
Heat olive oil in a large pot over medium heat.
2
Sauté onions and garlic
Add onions and garlic; sauté until golden and fragrant.
3
Add turmeric
Stir in turmeric and cook for another minute.

Cooking the Legumes

1
Combine legumes
Add chickpeas, lentils, and kidney beans to the pot.
2
Add water
Cover with water, about 8 cups.
3
Simmer
Bring to a boil, then lower the heat and simmer for about 45 minutes until tender.
Tip: Do not add salt until legumes are fully cooked as it can toughen them. Pro Tip: Use a pressure cooker to speed up the cooking of beans and chickpeas.

How to Make Persian Aash Reshteh with Chickpeas and Fresh Herbs

Total time: 2 h 20 min · Yields 6 servings

1
Noodle Preparation
Stir in the noodles and cook for an additional 20 minutes.
2
Herb Addition
Add all the fresh chopped herbs and cook for another 10 minutes.
3
Adjust Seasoning
Season with salt and pepper to taste.