Vegetarian Sizdah Bedar Recipes: Ash-e Reshteh (Persian Noodle Soup)
When the thirteenth day of Nowruz rolls around, Persian families pack up their picnic baskets and head outdoors to celebrate Sizdah Bedar. As everyone spreads blankets under trees and beside streams, the smell of delicious food fills the air. One dish that always brings smiles to faces is Ash-e Reshteh, a thick, hearty vegetarian noodle soup that warms the soul and fills the belly.
My aunt once said, “A proper Sizdah Bedar without Ash-e Reshteh is like a sky without clouds – something important is missing!” I thought she was being dramatic until I tried bringing store-bought soup one year. Let’s just say I wasn’t put in charge of the main dish again for a very long time!
What is Ash-e Reshteh?
Ash-e Reshteh isn’t just any soup – it’s a celebration in a bowl! This thick Persian noodle soup is packed with herbs, beans, and special noodles called “reshteh.” Unlike regular thin soups, Ash-e Reshteh is so thick you could almost eat it with a fork (though a spoon works better).
The word “ash” in Persian means thick soup, and “reshteh” means noodles. So the name simply tells you what you’re eating – a thick noodle soup. But trust me, there’s nothing simple about the amazing flavors in this traditional dish!
The History Behind the Soup
Ash-e Reshteh has been warming Persian bellies for hundreds of years. In old times, it was made for special occasions and important life events. The noodles in the soup aren’t just tasty – they have meaning too! The long strands symbolize the paths of life, and eating them is thought to bring good luck for the journey ahead.
This soup was also traditionally made when someone was setting off on a long journey. The family would prepare Ash-e Reshteh to wish the traveler good fortune on their path. Since Sizdah Bedar marks the end of the Nowruz holiday season and the beginning of the new year’s journey, it makes perfect sense to enjoy this symbolic soup during the celebration!
The Special Ingredients
What makes Ash-e Reshteh different from other soups is its unique mix of ingredients:
- Reshteh noodles: These flat wheat noodles are a bit like fettuccine but with a special flavor all their own.
- Kashk: A fermented dairy product that’s tangy and creamy, like a stronger-tasting yogurt.
- Herbs by the handful: Not just a sprinkle, but PILES of fresh herbs like parsley, cilantro, dill, and spinach.
- Beans and lentils: Usually a mix of chickpeas, kidney beans, and lentils for heartiness.
- Caramelized onions and mint: These get fried in oil until golden and crispy for the topping.
My little brother once asked why we put so many green things in the soup. “Are we eating the lawn?” he wanted to know. Now whenever I chop herbs for Ash-e Reshteh, I can’t help but think I’m mowing a tiny garden!
Why Ash-e Reshteh is Perfect for Sizdah Bedar
Sizdah Bedar is all about connecting with nature and shaking off the staleness of winter. It always falls on the thirteenth day of the new year (usually April 2nd), and everyone spends the day outdoors, no matter the weather!
Practical Picnic Food
When you’re having a picnic with lots of people, you need food that:
- Can be made ahead of time
- Tastes even better the next day
- Is easy to pack and reheat
- Fills everyone up
Ash-e Reshteh checks all these boxes! Many families make a huge pot the night before, then pack it in thermoses or reheat it on portable stoves at the picnic site. Nothing beats warming your hands on a steaming bowl of ash while sitting on a picnic blanket in the early spring air!
A Vegetarian Crowd-Pleaser
Not everyone eats meat, but everyone deserves delicious food at a celebration! Ash-e Reshteh is naturally vegetarian (though not vegan, because of the kashk). It’s so hearty and flavorful that even the biggest meat-lovers won’t miss the meat.
My uncle, who usually won’t eat anything without kebab, once had three bowls of Ash-e Reshteh before announcing, “Maybe plants aren’t so bad after all!” Coming from him, that was high praise indeed!
Symbolism in Every Spoonful
Persian culture loves symbolism, and Ash-e Reshteh is full of meaningful elements:
- The green herbs represent new life and spring
- The noodles symbolize paths and good fortune
- The beans stand for abundance in the coming year
When you eat Ash-e Reshteh at Sizdah Bedar, you’re not just filling your stomach – you’re also taking part in traditions that go back generations.
Making Your Own Ash-e Reshteh
Ready to try making this amazing soup for your Sizdah Bedar celebration? It’s not hard, but it does take some time and love to get it just right.
The Recipe
Here’s a simple version that still captures the true flavors of Ash-e Reshteh:
Ingredients:
- 2 large onions, chopped (plus 1 extra for topping)
- 4 cloves garlic, minced
- 3 tablespoons olive oil (plus extra for topping)
- 1 teaspoon turmeric
- 1 can kidney beans, drained
- 1 can chickpeas, drained
- 1/2 cup lentils, rinsed
- 8 cups vegetable broth
- 1 bunch spinach, chopped
- 1 bunch parsley, chopped
- 1 bunch cilantro, chopped
- 1/2 bunch dill, chopped
- 1 bunch green onions, chopped
- 8 oz reshteh noodles (or flat linguine as substitute)
- 1 cup kashk (or sour cream as substitute)
- 2 tablespoons dried mint
- Salt and pepper to taste
Instructions:
- In a large pot, sauté onions in olive oil until golden
- Add garlic and turmeric, cook for 1 minute
- Add beans, lentils, and broth, then simmer for 30 minutes
- Mix in all the chopped herbs and green onions
- Simmer for another 30 minutes, stirring occasionally
- Add noodles and cook until tender (about 10 minutes)
- For topping: fry extra onion until golden, then add dried mint at the end
- Serve soup in bowls, drizzle with kashk, and top with the fried onion-mint mixture
The first time I made Ash-e Reshteh, I got distracted and accidentally added WAY too much kashk. Everyone politely ate their super-white, extra-tangy soup without complaining. It wasn’t until years later that my cousin confessed they had nicknamed it “cloud soup” because it looked like I had captured a storm cloud in a bowl!
Tips for Success
- Prep ahead: Chop all herbs the day before to save time
- Layer the flavors: Don’t rush the cooking process
- Adjust thickness: Add more broth if it gets too thick
- Taste as you go: The soup should be savory with a hint of sourness from the kashk
- Make extra: Ash-e Reshteh tastes even better the next day!
Common Mistakes to Avoid
Even Persian grandmas sometimes have Ash-e Reshteh mishaps! Here are some common mistakes:
- Not enough herbs: Be generous! This soup should be green.
- Overcooked noodles: Add them toward the end so they don’t get mushy.
- Forgetting the toppings: The kashk and fried onion-mint mixture are not optional – they make the soup special!
- Not stirring enough: This thick soup can stick to the bottom of the pot if not watched.
Ash-e Reshteh Benefits and Facts
This isn’t just a tasty soup – it’s also good for you! Here’s a breakdown of what makes Ash-e Reshteh so special:
| Component | Benefit | Fun Fact |
|---|---|---|
| Beans & Lentils | High in protein and fiber | One bowl provides nearly half your daily fiber needs! |
| Fresh Herbs | Full of vitamins and antioxidants | Contains more greens than most salads |
| Kashk | Rich in calcium and probiotics | Traditional kashk was made by hanging yogurt in cloth bags until it thickened |
| Turmeric | Anti-inflammatory properties | Persians used turmeric medicinally long before it became trendy |
| Onions & Garlic | Boost immune system | The more they make you cry while chopping, the better they are for you! |
| Reshteh Noodles | Provide energy and symbolize good luck | Traditionally handmade by stretching dough and drying it on clotheslines |
Serving Ash-e Reshteh at Sizdah Bedar
Packing for the Perfect Picnic
If you’re taking Ash-e Reshteh to a Sizdah Bedar picnic, here are some tips:
- Use a thermos or insulated container to keep it hot
- Pack the kashk and toppings separately
- Bring deep bowls and spoons (not plates!)
- Don’t forget bread for dipping
My family learned the hard way that regular plastic containers don’t keep ash hot enough. One year we arrived at the park, opened our soup containers, and found cold green gloop. We ended up using a portable camping stove to reheat it, which worked great until a curious squirrel nearly knocked over our pot! Now we only use thermoses.
The Full Experience
To enjoy Ash-e Reshteh the traditional way:
- Ladle hot soup into a deep bowl
- Drizzle kashk on top in a decorative pattern
- Sprinkle with fried mint and onions
- Tear off pieces of lavash bread to scoop up the thick parts
- Sit back and hear everyone say “Noosh-e jan!” (Enjoy your meal!)
Ash-e Reshteh: Bringing People Together
What makes Ash-e Reshteh special isn’t just its flavor – it’s how it brings people together. Making this soup is often a group activity, with family members chopping herbs side by side, tasting the broth together, and passing down techniques from one generation to the next.
When we gather at Sizdah Bedar with our blankets spread on the grass, sharing steaming bowls of Ash-e Reshteh, we’re doing more than just eating lunch. We’re taking part in a tradition that connects us to our ancestors and to each other.
My grandmother used to say that you could tell how good the coming year would be by how delicious the Ash-e Reshteh turned out at Sizdah Bedar. I’m not sure if that’s true, but I do know that years when we all pitched in to make it together always seemed to be the happiest ones.
So this Sizdah Bedar, gather your ingredients, call some friends or family to help chop herbs, and make a big pot of Ash-e Reshteh to share outdoors. As you slurp noodles and dip bread into the flavorful broth, remember that you’re not just enjoying a meal – you’re keeping a delicious tradition alive for another generation!
