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.
4 Garlic Cloves
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)
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.
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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