Crockpot Aasheh Reshteh (Persian Noodle Soup/Porridge)

Here’s asheh reshteh (Persian noodle porridge) made easy using simpler ingredients and a crockpot (slow cooker) :

Just a note that the amounts may not be accurate because I measure with my eyes and don’t really properly measure things out when cooking. If you have never cooked asheh reshteh, there are recipes online for exact amounts. Mine are more suggestions to be tweaked for the more advanced Persian cook.


  • 3-4 tablespoons Fried Onions (Piaz Daagh) پياز داغ
    • I always have piaaz daagh in my freezer. It’s so much easier to make it in batches and just freeze it and use as needed.
  • 1-2 tablespoons Whey (Kashk) كشك
  • 1 cup of mixed legumes (usually kidney beans, lentils, and chickpeas)
    • I use the 13-bean mix and add more lentils to the mix
  • 1 cup dried Aash herbs
    • Instead of using fresh herbs (which would involve buying, washing, and de-stemming Leek Chives, Cilantro, Dill, Parsley, Spinach) I just buy a bag of ready-to-use spinach and use a cup of dried herbs specifically packaged for Aash. You can buy these at Persian grocery stores.
  • 1 small bag of fresh spinach – chopped
  • 1-2 Tablespoons Turmeric
  • Salt and Pepper (I add a dash of Cayenne pepper  for a bit of kick)
  • Garlic Powder
  • 1/2 package of Noodles (Reshteh) رشته
    • I use the NC brand
  • Optional (secret, not-so-secret anymore ingredient 😉 ):  2 tablespoons of gharreh ghoroot (this is fermented yogurt and you would have to buy it from a Persian Grocery)
  • Optional: Fried Dried Mint (Na’na Daagh) نعنا داغ


Put legumes, water, spices (turmeric, garlic powder, salt, pepper) and half of your fried onions in the slow cooker and cook on high until the beans are almost fully cooked (this took about 4 hours for me). Then add the dried herbs, chopped spinach, and half your whey and cook for another hour. Break your noodles (reshteh) into halves or thirds and add it to the crockpot. Add half the fried dried mint and let it cook on high for 1/2 hour on high or an hour on low and voila, you’ve got Aash reshteh without the headache. Noosheh jaan konid.

Once you are ready to serve your Aash, you can garnish it with the remaining piaaz dagh, na’na daagh, and kashk.IMG_3122

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