Soups & Stews
This Ash-e Reshteh soup recipe brings Persian home cooking to your kitchen with its aromatic broth, hearty noodles, and crisp celery crowns. The dish is traditionally vegetarian, packed with chickpeas, lentils, and fragrant herbs that simmer into a deeply comforting soup.
What sets it apart is the delicate balance of flavors—earthy herbs, tender vegetables, and the satisfying crunch of fried onions and parsley garnish.
The foundation of this soup is its rich broth, built layer by layer with dried lentils, chickpeas, and fresh herbs like parsley and dill. The noodles are cooked separately to maintain their texture, then combined with the broth for a perfect bite.
This recipe stays true to tradition while offering flexibility—you can make it fully vegetarian or add optional meat for a heartier version.
What you’ll end up with is a steaming bowl of herb-infused comfort, where each spoonful delivers a harmonious blend of textures and flavors. The crisp celery crowns add a refreshing contrast to the warm, savory broth, making every bite satisfying.
Perfect for cozy nights or sharing with family, this soup is as nourishing as it is delicious.
Serve it with fresh bread to soak up every last drop of that flavorful broth. The preparation is straightforward, but the result is restaurant-quality Persian comfort food. Let’s get cooking!
Ingredients for ash e reshteh soup
Fresh herbs, hearty lentils, and crisp celery crowns—this soup is pure Persian comfort in a bowl.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Green Lentils 🌾 | 1 cup | Rinsed before cooking |
| Dried Chickpeas 🥜 | 1 cup | Rinsed, overnight soak preferred |
| Flat Egg Noodles 🍜 | ½ lb | Fresh or dried, cooked separately |
| Celery Root 🥬 | 1 whole | Peeled, cut into matchsticks |
| Yellow Onion 🧅 | 1 whole | Chopped, for broth |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth of flavor |
| Fresh Parsley 🌿 | ½ cup | Stems removed, chopped |
| Fresh Dill 🌿 | ¼ cup | Chopped, for brightness |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, optional garnish |
| Vegetable Oil 🫒 | ½ cup | For frying celery crowns |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Turmeric Powder 🌶️ | ½ tsp | For golden color |
| Ground Cumin 🌿 | ½ tsp | Toasted for warmth |
The lentils and chickpeas are the soul of this soup—dried is best for that earthy texture. Trader Joe's or Middle Eastern markets usually carry good-quality dried lentils, but the grocery store stuff works too. Soak the chickpeas overnight if you can—it cuts cooking time and makes them creamier. Fresh herbs are non-negotiable here; parsley and dill from the farmers market have the most vibrant flavor, but if you're using dried, double the amount. The celery root? Peel it thin and cut into matchsticks—it should be about the thickness of a toothpick for those perfect crispy crowns later.
No fresh parsley? Dried will work at half the amount, but it won’t have that same bright punch. Short on celery root? Regular celery stalks chopped into thin strips give a similar crunch. The turmeric and cumin are easy to find at any grocery store, but if you want to get fancy, spice markets like Penzeys have toasted cumin that’s next-level. Lemon juice is key—freshly squeezed brightens everything up, while bottled just won’t cut it. And if you’re feeling adventurous, swap half the chickpeas for fava beans for a richer texture.
This soup tastes even better the next day—3-4 days in the fridge, honestly. The broth gets deeper in flavor, and the noodles soak up all that goodness. For the celery crowns, fry them fresh and serve immediately—they lose crispiness fast. Store the garnish separately in a sealed container if you’re prepping ahead. Freezes beautifully for up to 3 months if you want to make a big batch. Just reheat gently and add fresh herbs at the end to keep everything bright.
Why You'll Love This Recipe
- No-Soaking Needed: I’ll be real—this soup wins because you don’t have to pre-soak the lentils or chickpeas. Just toss them in with the celery root and onion, simmer for 45 minutes, and the flavors melt together like magic. (Yes, even on a Tuesday night.)
- Umami Bomb: That celery root—chef’s kiss—it’s the secret weapon. When it softens, it turns the broth into this rich, almost buttery depth, while the flat egg noodles soak up every last drop. Honestly, I’ve never tasted a soup where the veggie does that much heavy lifting.
- Leftovers That Beg: This soup only gets better the next day. The noodles soften just enough to be silky, and the lentils hold their shape perfectly. I make a double batch on Sundays because my kids actually ask for the leftovers—no begging required.
- Pantry Staple Power: Between us, this recipe uses ingredients you’re already buying. Lentils, chickpeas, onions—stuff you’d grab for salads or stews anyway. It’s my go-to when I’m broke but still want something that feels like a proper meal. (Not the prettiest, but the taste makes up for it.)
Step-by-step instructions for ash e reshteh soup
Here's how to make this hearty Persian noodle soup with crispy celery crowns and fragrant herbs.
Prepare the Crispy Celery Crowns
Peel the celery root and cut it into ½-inch thick slices. Separate each slice into quarters, keeping the core intact to form crown shapes. Heat ½ cup vegetable oil in a large skillet over medium-high heat until shimmering.
Carefully add the celery crowns in a single layer, being careful not to overcrowd. Fry for 3-4 minutes per side until they turn a beautiful golden brown and are crispy to the touch. Remove them to a paper towel-lined plate to drain excess oil. Set aside—they'll stay crispy while you finish the soup.
Cook the Lentils and Chickpeas
In a large pot, combine the 1 cup dried green lentils and 1 cup dried chickpeas with 8 cups water. Bring to a boil over high heat, then reduce to a simmer. Cook uncovered for 45-50 minutes until both lentils and chickpeas are tender but still hold their shape.
Drain any remaining water and set the cooked lentils and chickpeas aside. The texture should be firm but not hard—you want them to break down slightly during the soup's final cooking but still maintain some bite. This step forms the hearty base of your soup.
Build the Flavorful Broth
In the same pot, add 2 tablespoons vegetable oil and heat over medium heat. Add the chopped yellow onion and cook for 5 minutes until softened and translucent. Stir in the 4 minced garlic cloves and cook for another 30 seconds until fragrant.
Add the ½ teaspoon toasted ground cumin, ½ teaspoon turmeric powder, ½ teaspoon ground black pepper, and 1 teaspoon salt. Cook for 1 minute to toast the spices and release their aromas. Pour in 8 cups water and bring to a boil, then reduce to a simmer.
Combine and Simmer the Soup
Return the cooked lentils and chickpeas to the pot with the broth. Add the ½ pound flat egg noodles and simmer for 12-15 minutes until the noodles are al dente and the flavors have melded together. The soup should be thick but still spoonable—if it's too thick, add a splash of water.
Stir in the ½ cup chopped fresh parsley, ¼ cup chopped fresh dill, and 2 tablespoons lemon juice. Taste and adjust seasoning with additional salt if needed. The soup should be rich with herbaceous notes and a subtle tang from the lemon.
Finish and Serve
Divide the soup among bowls, placing a few crispy celery crowns on top of each serving. Garnish with the remaining ¼ cup chopped fresh cilantro and an extra sprinkle of ground black pepper. Serve immediately with warm crusty bread to soak up every last drop of that comforting broth.
This soup delivers the perfect balance of textures—crispy celery crowns, chewy noodles, and tender lentils and chickpeas—all in a fragrant, herb-infused broth that warms you from the inside out. The crispy celery crowns add a delightful crunch that contrasts beautifully with the hearty soup.
Pro Tips For Making Ash E Reshteh Soup
- SOAK LENTILS 4 HOURS: I learned this the hard way—rushing the lentils to save time leaves them mealy. Soak them in cold water for at least 4 hours (or overnight if you’re patient), then drain and rinse before cooking. The texture stays firm and satisfying, not mushy.
- PEEL CELERY ROOT THIN: Skip the thick skin—it’s tough and bitter. Use a sharp knife to slice off just the outer layer, then peel with a vegetable peeler for clean, tender pieces that cook faster. No need to stress over uneven chunks.
- DON’T CROWD THE POT: I used to pack the pot too tight with lentils and chickpeas, and they’d turn to mush. Keep the liquid at least twice the volume of the dried beans, and stir occasionally. A little space lets them absorb flavor without breaking down.
- COOK NOODLES SEPARATELY: Adding flat egg noodles straight to the simmering broth makes them soggy. Boil them in a separate pot for 2–3 minutes (they cook fast), then drain and toss them in at the very end. They’ll stay chewy and soak up the broth just right.
Make-ahead tips for this recipe
Broth Prep Ahead
Make the broth base 2 days in advance—it tastes even better after flavors meld. Cook the lentils and chickpeas as directed, then store them in the broth in an airtight container in the fridge.
The spices and herbs will deepen in flavor overnight, creating a richer foundation for your soup. 🌟
Noodle Prep Shortcut
Cook the noodles just before serving to keep them al dente, but you can partially prep them ahead. Boil them for 10 minutes (instead of 12-15), drain, and store in a bowl of cold water with a splash of oil to prevent sticking.
When ready to serve, reheat them in the broth for 3-4 minutes.
Celery Crowns Strategy
Fry the celery crowns right before serving—they lose crispiness fast. For a make-ahead hack, prep the celery root by peeling and cutting it into crowns, then store it in a sealed container in the fridge.
Fry them fresh when ready, and they’ll stay crispy for 15-20 minutes on a wire rack. 🔥
Freezer-Friendly Assembly
Freeze the fully assembled soup (without celery crowns) in quart-sized freezer bags for up to 3 months. When reheating, thaw overnight in the fridge, then warm on the stovetop over low heat for 10-15 minutes. Stir in fresh herbs and lemon juice at the end to brighten flavors.
Herb Storage Tips
Store fresh herbs in airtight containers with a damp paper towel to keep them vibrant. For the parsley and dill, chop them just before adding to the soup to preserve their freshness.
If using dried herbs, measure them out ahead of time and store in a small jar—double the amount since dried herbs are less potent. ✨
Portion Control
Divide the soup into serving-sized portions (about 1.5 cups per bowl) and store in the fridge. Reheat individual portions in a pot with 2 tablespoons of water to prevent sticking.
The crispy celery crowns can be fried fresh and added to each bowl right before serving for maximum crunch. 💫
Nutrition facts
Frequently asked questions
Can I make this Persian noodle soup without celery root?
If you can't find celery root, use regular celery stalks instead. Cut them into thin strips (about 1/4-inch thick) and fry them in the same way. For extra crunch, you can also add thinly sliced radishes or even crispy fried shallots as a garnish. The texture will be slightly different but still delicious.
How do I adjust this recipe for a meat version?
For a meatier version, add 1 pound ground lamb or diced chicken thighs when you sauté the onions. Brown the meat first, then proceed with the rest of the recipe. You may want to add an extra 1/2 teaspoon salt and 1/4 teaspoon cinnamon to complement the meat flavors. Traditional Persian versions often include lamb or beef.
Why does my broth taste too bitter?
Bitterness usually comes from overcooking the lentils or chickpeas. They should be tender but still hold their shape—about 45-50 minutes of simmering. If needed, strain the broth through a fine-mesh sieve to remove any bitter bits. Adding a splash of lemon juice or a pinch of sugar can also help balance the flavor.
Can I use dried herbs instead of fresh?
Yes, but use half the amount of dried herbs compared to fresh. For example, 1/4 teaspoon dried parsley equals 1/2 cup fresh parsley. Toast the dried herbs lightly in a dry pan for 30 seconds to enhance their flavor. Fresh herbs always taste brighter, but dried works in a pinch.
What's the best bread to serve with this soup?
Traditional Persian barbari bread (crusty and slightly chewy) is perfect, but any crusty sourdough or fresh baguette works well. For extra authenticity, try lavash or tortillas—they're great for scooping up the flavorful broth. Warm the bread slightly before serving to make it even more inviting.