World Flavors Cookbook

Ash Reshteh

Name: Ash Reshteh
Cook time: 120 min
Cuisine: Iran
Ingredients: 200g Persian reshteh noodles; 2 cups mixed herbs: spinach, cilantro, parsley, dill, scallion greens; 1/2 cup each: chickpeas, kidney beans, lentils (soaked); 1 cup kashk (fermented whey); 2 onions, thinly sliced; 1 tbsp dried mint, 1 tsp turmeric; Olive oil, salt, pepper

A thick, aromatic soup made with Persian noodles, five kinds of herbs, and various beans, topped with fermented whey (kashk) and crispy fried onions.

Cuisine: Iran

Ingredients

200g Persian reshteh noodles
2 cups mixed herbs: spinach, cilantro, parsley, dill, scallion greens
1/2 cup each: chickpeas, kidney beans, lentils (soaked)
1 cup kashk (fermented whey)
2 onions, thinly sliced
1 tbsp dried mint, 1 tsp turmeric
Olive oil, salt, pepper

Instructions

Sauté onions with turmeric until golden. Add beans and stock, simmer for 1.5 hours.
Add chopped herbs and cook for 20 minutes.
Break noodles into 3 and add to the pot. Cook until noodles are soft.
Prepare the topping: sizzle dried mint in olive oil for 30 seconds.
Stir in half the kashk. Serve in bowls topped with kashk, fried onions, and mint oil.