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Iranian Noodle Potage - Aash e Reshteh for Yalda

Ash Reshteh is a classic Persian noodle soup with beans and herbs that is intensely aromatic, amazingly delicious, nutrient-rich, and a wholesome meal by itself. A one-pot wonder that will become your go-to recipe for a nourishing and tasty meal.



  • 1 whole beet (with its greens preferably)
  • 2 large white onion
  • 1/2 teaspoon turmeric
  • 2 teaspoon salt
  • 1/2 teaspoon black ground pepper
  • 9 cups water
  • 3/4 cup mix of dried navy beans, chickpeas and red kidney beans
  • 1/2 cup dried lentils
  • 1 cup roughly chopped parsley
  • 1/2 cup roughly chopped chives or green onion
  • 1/2 cup roughly chopped dill
  • 1/2 box Persian noodles (reshteh)
  • 1 cup liquid whey (kashk)
  • 4 cloves of garlic, finely chopped (optional)
  • 1 and a half cups of crushed dried mint leaves


  1. Roughly chop the beet greens and dice the beets into three-quarter-inch pieces. 
  2. Brown the onions in three tablespoons of oil in a large pot. 
  3. Add turmeric, salt, and pepper to the pot. 
  4. Pour the nine cups of water into the pot and add the beans and chickpeas and cover to boil. 
  5. Once brought to a boil reduce the heat and let it cook over medium heat for an hour to be tender.
  6. Add lentils and cook for 55 minutes longer.
  7. Add all the chopped herbs with beets. 
  8. Continue to cook for 45 minutes and stir from time to time.
  9. Snap the dry noodles in half and add the noodles to the pot and cook for 10 minutes, stirring occasionally from the bottom of the pot.
  10. Stir in the liquid whey and mix well. 
  11. In a separate pan, brown the onion and garlic separately and set aside. 
  12. Add dried mint flakes and quickly flash fry and remove from pan and set aside. 
  13. Take your fried mint, garlic, and caramelized onion and add to the top of the potage when serving. Top all of that off with a drizzle of whey. Serve and enjoy! 

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