Ingredients
Scale
- 1/2 cups kidney beans
- 1/2 cups chickpeas
- 1/2 cups navy beans
- 1 cup chopped parsley
- 1 cup chopped spinach
- 1 cup chopped coriander
- 1 cup chopped dill
- 500 gram linguine (or persian reshteh noodles if you can get them)
- 2 large onions
- 2 tbsp flour
- 3 tbsp vegetable oil
- 2 tbsp chopped mint, fresh or dry
- 1 cup Kashk (Whey) or sour cream
- 1 tbsp turmeric
- 1 tbsp salt
- 1 tsp black pepper
Instructions
- Put the kidney beans, navy beans and chickpeas in a large pot, add water and let cook until tender and set aside.
- Boil 6 cups of water in a large pot and add parsley, spinach, dill and coriander to it. Let cook for 20 minutes.
- Break up the noodles into strands of a couple of inches in length and add to the mixture and let simmer until they are cooked. Then add the flour to it.
- Slice the onions and saute them in a pan with vegetable oil until the color turns golden.
- Add salt, turmeric, pepper and mint to onions. stir and add it to the pot with noodles and vegetables.
- Add cooked legumes (kidney beans, navy beans and chickpeas) to the pot. Place the lid on and let it cook for 30 minutes over low heat.
- Place Ash Reshteh in a large serving bowl and top with sauteed onion and whey.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Courses, Soups
- Cuisine: Persian