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Aash Reshteh
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Main Ingredients:
Dried Leek: 8 tbsp
Parsley: 1 bunch
Spinach: 1 bunch
Chick Peas: 1/2 can cooked (270 ml)
Romano Beans: 1/2 can cooked (270 ml)
Lentils: 1 can cooked (540 ml)
Reshteh: 2 cups (Soup noodles from Iranian stores)
Butter: 2 tbsp
Dried Mint: 2 tsp
Onion: 1 medium
Garlic: 2 cloves
Turmeric: 1 tbsp Ground
Kashk: optional (thick whey from Iranian stores)
Pepper: 1/2 tsp
Directions:
1. Cook chopped vegetables in boiling water with turmeric and pepper for 30 min on medium-high heat.
2. Add peas, beans, lentils and broken reshteh into the vegetable mixture and cook for another 15 min.
3. Slice onion and garlic into tiny pieces and saute in a skillet until golden then add dried mints and saute for 2-3 min.
4. Add butter and salt the soup.
5. Serve it with onion and mint mixture and some kashk on top of it.
Published on December 3, 2007
Last edited on February 24, 2009
Herbs & Spices in this Recipe:
More Yalda Night Recipes:
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Servings
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8
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Easiness
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Difficult
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Prep Time
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15 min
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Cook Time
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1 hour
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Ready in
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1 hour 15 min
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Recipe by
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Comments
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8 Ratings
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Comments: 6
| Mohammad K., Guest from: Iran | 2007 Dec 04 |
| Mohammad Forghani, Guest | 2007 Dec 04 |
| Man Nemidoonam in dadash e ma yoo in canada dare PhD Mikhooneh Ya Ashpazi Mikone!!!! Hamchenin Aghaye Baghani Baba Joon Dars Bekhoonin! |
| Mahdieh, Guest | 2007 Dec 06 |
| would you please explain me how to prepare KASHK, i live in Italy and here there is not so much iranian things..........thanks a lot |
| Mina, Guest from: Indonesia | 2009 Jan 17 |
| I use thick sour cream instead of kashk.Dear Tina you can try it.In this case add more salt to ash reshteh. |
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