Description
A classic Iranian winter solstice recipe from the Keshavarz Cheyene Family. Read more recipes from the Wildwood Family…
Ingredients
Units
Scale
- 1/2 cups (120 ml) kidney beans
- 1/2 cups (120 ml) chickpeas
- 1/2 cups (120 ml) navy beans
- 1 cup (240 ml) chopped parsley
- 1 cup (240 ml) chopped spinach
- 1 cup (240 ml) chopped coriander
- 1 cup (240 ml) chopped dill
- 500 gram linguine (or persian reshteh noodles if you can get them)
- 2 large onions
- 2 tbsp flour
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp chopped mint, fresh or dry
- 1 cup (240 ml) 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: Soup
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 350