Home RecipesDinner Ash Reshteh (greens and beans soup)

Ash Reshteh (greens and beans soup)

by practicewithdanielle
Ash Reshteh (greens and beans soup) in a white bowl next to bread on a white countertop

Well, it’s officially a frozen hell outside. I can barely see out my front window, poor little Bella almost got blown over while taking a potty break.

Isn’t it supposed to be spring already?!

Today’s recipe for Ash Reshteh (greens and beans soup) is a delicious between winter/spring Iranian soup. It’s got all the fresh ingredients you’ve been excited to use in the springtime but it’s a warm comforting bowl of soup that you need when it’s still a snow-pocolypse outside.

Ash Reshteh is a thick Iranian soup (Ash) typically made with thin Persian noodles (Reshteh). My friend Azita turned me on to a recipe in Bon Appetit without noodles and it looked beautiful. So here we are – Ash Reshteh without the noodles.

I’ll be honest, while cooking this recipe on the stovetop, I didn’t think it would turn out to be much. It looked…so healthy.


Ash Reshteh (greens and beans soup) in a white bowl next to bread on a white countertop

But it is also packed with flavor thanks to three different types of toppings:

Fried onions
Salted yogurt sauce
Sizzling mint oil

Yea. This soup sizzles when you serve it.

Underneath the layers of toppings, you’ve got a soup packed with protein-rich beans and deliciously healthy greens. Lemon, turmeric and onion help bring this soup to life with flavor.

I’m shocked at how much I love this soup. 

Close up of Ash Reshteh (greens and beans soup) in a white bowl next to bread on a white countertop

And boyfriend – who HATES beans – loves this soup. I thought I was going to have to pull out an emergency freezer bag of Pelmeni last night on the chance he wouldn’t even try it.

The only “exotic” ingredient you need here is dried mint. I highly recommend it and include an Amazon link to buy it below. If that’s a barrier between you and this soup, just use warm olive oil instead.

Adapted from Bon Appetit 

Ash Reshteh (greens and beans soup) in a white bowl next to bread on a white countertop

Ash Reshteh (greens and beans soup)

(Start making 1.5 hours before you want Ash Reshteh)

2 Tbsp olive oil
1 large yellow onion
3 cloves garlic
1/2 cup dried navy beans (or 1 can cooked navy beans)*
1/2 cup dried chickpeas (or 1 can cooked chickpeas)*
10 cups of water
1 Tsp turmeric
1/2 cup black lentils*
5 oz chopped baby spinach
1 cup chopped cilantro with stems
1 cup chopped parsley with stems
1/2 cup chopped dill
1 lemon (juice)


6 Tbsp veggie oil (divided)
2 large red onions
1/3 cup whole-milk greek yogurt
1/3 buttermilk
2 Tbsp dried mint*


*You can use dried beans or canned beans for this recipe. I wanted to try using dried chickpeas (because I never have) but it definitely takes longer. If you’re going the dried bean route for either your navy or chickpeas – use only half a cup and let them soak in water over-night or soak in boiling hot water for 1 hour. Then continue on with the recipe.


I also used black lentils here because I like their texture but you could use green or red if you prefer those.


You will need dried mint for this recipe. You could try omitting but it’s worth including it. You can get this at bulk spice stores, middle eastern markets or of course… Amazon. 

Start by heating up your olive oil in a large pot, on medium heat. Chop your yellow onion and cook 6-8 minutes until it starts to brown. Add your, garlic, navy beans, chickpeas and turmeric. Cook for another 2 minutes, then add 10 cups of water. Let this simmer on the stove.

If you’re using dried chickpeas or navy beans that have been soaked, you’ll need to cook this down for another 30 minutes at this point. If using canned, go on to the next step right away.

Add your lentils to the pot. Let them simmer on the stove top for 25-35 minutes until tender.

While this is cooking, prep your toppings.

Heat up 3 Tbsp veggie oil in a skillet on medium-high heat. Slice your red onions very thin and cook them for a couple of minutes in the oil, then reduce your heat to medium-low. You’ll continue cooking them for about 10-15 minutes until they are browned and crispy. Once done, just place them in a bowl or on a plate and cover with foil to keep them warm.

In a small bowl, mix your yogurt, buttermilk and a pinch of salt together.

Once your lentils and chickpeas are tender, you’ll add in your chopped spinach, parsley, cilantro, and dill. The soup will look thick, but the water from the greens will release additional moisture. Add your lemon juice and season with salt and pepper. Keep this going on the stove for about 5 minutes while you make your mint oil.

In the same pan you used for the onions, heat up your remaining 3 Tbsp of veggie oil over medium heat. You’ll add your 2 Tbsp of dried mint, cook for about 15-30 seconds then remove from the heat. This burns quickly (I messed this up a few times) and we don’t want that burnt taste.

Time to assemble. Spoon a few ladles of soup into a bowl, top with a healthy pile of fried onions, a few spoonfuls of salted yogurt mixture and a drizzle of the mint oil. It will sizzle when it hits your soup!


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