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Name: Ash Reshteh
Total time: 2 h 15 min
Yield: Serves 6
Cuisine: Iran
Ingredients: 100 g dried chickpeas; 80 g dried red kidney beans; 80 g brown lentils; 200 g reshteh noodles; 150 g fresh parsley; 100 g fresh cilantro; 50 g fresh dill; 200 g spinach; 2 yellow onion; 4 cloves garlic; 1 tsp turmeric; 150 g kashk; 4 tbsp vegetable oil; 2 tsp salt

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Iran2 h 15 minServes 6já preparado

Ash Reshteh

آش رشته · Āsh Reshteh

Ingredientes14

dried chickpeas100 g
dried red kidney beans80 g
brown lentils80 g
reshteh noodles200 g
fresh parsley150 g
fresh cilantro100 g
fresh dill50 g
spinach200 g
yellow onion2
garlic4 cloves
turmeric1 tsp
kashk150 g
vegetable oil4 tbsp
salt2 tsp

legumegrãotempero e molholaticínios e ovooutros

Modo de preparo

Soak the chickpeas and kidney beans overnight, then drain.
Boil the chickpeas and beans in plenty of water until nearly tender, then add the lentils and cook until all legumes are soft.
Finely chop the herbs and spinach. Thinly slice one onion and fry it in half the oil until deep golden; set aside for garnish.
Sauté the remaining onion and garlic in the rest of the oil with turmeric, then stir them into the pot with the herbs and spinach.
Simmer until the greens soften and the soup thickens, seasoning with salt.
Add the reshteh and cook until the noodles are tender, stirring so they do not stick.
Stir in most of the kashk, reserving a little for serving, and simmer briefly.
Ladle into bowls and top with fried onion and the remaining kashk.