Ash-e-reshteh (persian Herbs, Vegetables & Noodle Soup)
Total Time: 3 hrs 47 mins
Preparation Time: 2 hrs
Cook Time: 1 hr 47 mins
Ingredients
- Servings: 8
- 100 g chickpeas
- 100 g lentils
- 100 g navy beans or 100 g kidney beans
- 250 g flat wheat noodles
- 1/2 cup closely packed fresh coriander, finely chopped
- 1/2 cup closely packed fresh spinach, finely chopped
- 1/2 cup closely packed fresh chives, finely chopped
- 1/2 cup closely packed fresh dill, finely chopped (tips)
- 1/2 cup closely packed fresh parsley, finely chopped
- 1/2 cup oil
- 3 tablespoons plain flour
- 1 cup buttermilk
- 2 tablespoons sour cream
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground black pepper, to taste
- 100 g walnuts (kernels)
- 1/4 cup crushed dried mint
- 1/2 tablespoon salt, to taste
- 4 medium onions
- 6 cups water
- 9 cups water
- 1/2 cup water
Recipe
- 1 pick over, wash and soak the beans and chickpeas for about 2 hours. in a large pot cook for 40 minutes with 6 cups water. add salt and pepper.
- 2 pick over and wash the lentils and add to the pot and cook for an extra 20 minutes, stirring occasionally.
- 3 wash the herbs, drain the water and gently dry with a tea towel, chop finely and put aside.
- 4 chop and fry the onions in 1/4 cup of oil until golden. put half aside for garnish. add turmeric to the other half and stir-fry for a minute and add it to the soup pot.
- 5 add 9 cups of water to the pot. when it boils add the noodles and cook for 5 minutes.
- 6 in a bowl, gradually add the flour to half a cup of water and blend well.
- 7 add this paste and the herbs to the pot and simmer for another 40 minutes.
- 8 mix the sour cream and buttermilk and add to the soup and stir. cook for an extra 2 minutes.
- 9 empty the contents of the pot into a soup dish.
- 10 stir-fry the dried mint in 1/4 cup of oil for a minute and remove from heat.
- 11 garnish with fried mint, walnuts and the remaining fried onions.
- 12 note:.
- 13 dried herbs can be used if needed, 10g (3t) of dried herbs is approx equivelent of 100g fresh.
- 14 farah included buttermilk and sour cream for this recipe, but in iran they use whey (kashk) instead. they dissolve the kashk to make a thick liquid which they then add to the soup.
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