Aash Reshteh – Persian noodle soup

Name: Aash Reshteh
Prep time: 20 min
Cook time: 140 min
Total time: 160 min
Ingredients: 1 onion, (diced); 2 tablespoons olive oil; 1 teaspoon turmeric, (ground); 1/3 cup pinto beans, (soaked overnight); 1/3 cup red kidney beans, (soaked overnight); 1/3 cup garbanzo beans, (soaked overnight); 9 cups water or broth, (adjust as necessary); 1/2 cup lentils; 1 1/2 teaspoons salt, (adjust as needed); 1/2 teaspoon black pepper, (ground); 2 bunches fresh parsley, (roughly chopped); 2 bunches fresh cilantro, (approximately 1 cup roughly chopped); 1 bunch fresh dill, (approximately 1 cup roughly chopped); 2 bunches fresh spinach, (approximately 1/2 cup roughly chopped); 1/2 cup dried Tareh (Persian leeks), (or 6 green onions, finely chopped); 250 grams Reshteh (Persian noodles), (or linguine, broken in half); 1/4 cup Ab Ghooreh (unripe sour grape juice), (or fresh lemon juice); 1 cup Kashk (Persian whey sauce) (or sour cream ); 2 tablespoons Kashk mixed with 1 tablespoon water, (or sour cream); 3 tablespoons olive oil; 1 onion, (thinly sliced); 1 pinch salt; 2 tablespoons olive oil; 6 cloves garlic, (thinly sliced); 2 tablespoons olive oil; 2 tablespoons dried mint

thecaspianchef

6 years ago

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