Recipe

Best Recipe from Nutri-Station

Ash Reshteh (Persian Beans & Noodles Soup)

60 minutes 5 People

The easiest way to cook this traditional Persian dish to use slow cooker to get the best aroma out of the ingredients.

Ingredients

4 Garlic Cloves

4 onion

15 oz (425g) Chickpeas, Kidney Beans, Lentils

1 bunch Leek Chives, Cilantro, Dill, Parsley, Spinach

1.5 Tsp Salt/Turmeric

14 oz (396g) Egg free Noodles (Reshteh)

1 Pack Vegan Sour Cream (300ml)

Vegetable oil

Method

PREPARATIONS:

1- Dice a medium size onion.

2- Slice 3 medium size onions.

3- Mince 1 bunch leak chives, cilantro, dill, parsley and spinach.

4- Pre-cook 15 oz chickpeas, kidney beans and lentils or use canned product.

5- Boil 5 cups water.

 

DIRECTIONS:

1- Heat the vegetable oil in a pot over medium heat.

2- Add the diced onion along with two garlic cloves to the pot and fry until translucent.

3- Add the chickpeas, kidney beans, and lentils to the pot.

4- Add salt and turmeric as needed and mix thoroughly and let the mixture fry for few minutes. stir the mixture occasionally.

5- Stir in the minced leak chives, cilantro, dill, parsley and spinach.

6- Pour in boiling water until the mixture is covered. Bring the mixture to a boil than reduce heat to low and simmer for 10 or 15 min.

7- Add the noodles (reshteh) to the pot and continue simmering.

8- In a small pan, heat the oil and fry the sliced onions until golden.

9- Serve the meal in bowl and top it with fried onions and Kashk.

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