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Aash-e Reshteh (Iranian Noodle and Bean Soup)
With Reshteh and Kashk (Thick whey) |
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400g Reshteh (similar to spaghetti in shape and should be obtained in an Iranian store)
1 kg. parsley
1 kg. spinach
1 kg. dill
1 kg. coriander
1 kg. spring-onion ends
150g chick-peas
150g black-eye beans
150g lentils
4 spoons dried mint (or 200g fresh mint)
4 medium onions
two glasses kashk (this is thick whey and should be obtained from an Iranian store)
2 spoons flour
cooking oil
salt
black pepper
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Soak chick-peas, black-eye beans, lentils in warm water for about two hours. Peel and thinly slice onions. Fry in oil until slightly golden. Save half of the fried onions for later use. Add chick-peas, black-eye beans, lentils, salt, and pepper to onions. Add 2-3 glasses of hot water and cook over medium heat for about 30 minutes. If necessary, additional hot water should be added while cooking.
Wash and finely chop the herbs. Add to the mix, and continue cooking over medium heat for about 15 minutes. Dissolve flour in a glass of cold water, add in and mix well. Add reshteh and cook over low heat for 10-15 minutes. Strands of reshteh should remain intact and uncut. Remove the mix from heat, and pour kashk evenly over it. Add fried onions on top.
Fry dried mint in oil for a few minutes. If fresh mint is used, wash and finely chop it, then fry in oil. Also, add fried mint on top of Aash-e Reshteh and serve!
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Preparation Time: |
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| Recipe Origin: Iran |
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Submitted by: |
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Farzin Mokhtarian
Iran |
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| This recipe has been viewed 11094 times. |
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