Ash Reshteh
Ingredients
2 tbsp oil 1 big onion, sliced
6-8 garlic cloves finely chopped
2 cups canned kidney beans
2 cups canned garbanzo beans
1/2 cup cooked lentils
8 cups boiling hot water
1 tbsp turmeric
1 tbsp dried mint
1 tsp black pepper
1 tsp salt (salt to taste)
1 bunch fresh spinach
1 bunch fresh parsley
1 bunch fresh cilantro
1 bunch fresh dill
Reshteh noodles or linguini noodles as a substitute
Instructions
Heat your oil and sauté your onions until translucent and then add in your garlic until mixture is slightly golden. Add in your dry herbs stirringly constantly not to burn your herb and onion mixture. Remove a part of your onion mixture to use later as an optional topping. Or repeat this step later in a separate batch for your soup topping. Add your beans, freshly chopped herbs, and approximately 8 cups of boiling water (adjust your salt to taste based on how much water you add). Let simmer for 20-30 minutes then add your reshteh or in my case linguini noodles until noodles are cooked and your soup thickens. Garnish with kashk or yogurt as I have and top it all off with your onion mixture.
Please note, I cook with my heart and my cooking instructions and ingredients are approximations and personal preferences. Any recipe can be modified to your own taste.
All images and text © Parisa Kaprealian – Pretty Please Design
Original recipe URL: https://prettypleasedesign.com/2023/09/25/ash-reshteh-persian-greens-bean-noodle-soup/
