Ash-e-reshteh

April 10, 2013

Ash-e-reshteh

 

Ingredients

  • ½ cup chickpeas
  • ½ cup kidney beans
  • ½ cup navy beans
  • ½ cup lentils
  • 1 bunch chopped fresh parsley
  • 3 bunches chopped scallion (or scallions)
  • ½ lb chopped fresh spinach
  • ½ lb linguini noodles (or persian reshteh noodles if you can get them)
  • 3 tablespoons butter
  • 2 large sliced onions
  • 1 tablespoon dried mint
  • 1 cup plain yogurt (or kashk, or persian whey if you can get it)
  • 2 teaspoons turmeric
  • 1 salt
  • 1 fresh ground pepper

Directions

  1. If using dried legumes, cook each one separately until tender and set aside before you proceed. (Using tinned legumes is much easier!)
  2. Combine parsley, spring onions, turmeric, salt and pepper, and about 6 cups water in a large pot. Simmer for 20 mins.
  3. Add the spinach and cook for a further 10 mins. Break up the noodles into pieces of a couple of inches in length and add to ash mixture.
  4. Let simmer until noodles are cooked.
  5. Fry onions in butter until golden brown. Stir in the dried mint until fragrant.
  6. Add cooked/ tinned legumes to ash, let simmer for 10-15 minutes. Taste for seasoning.
  7. Place ash in a large serving bowl and decorate with some of the fried onions and mint mixture.
  8.  Drizzle some yoghurt or kashk on the top as well. Serve with extra yoghurt or kashk on the side. Enjoy!
Category: Persian Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *