Ash Reshteh

Cuisines

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Recipe

Ingredients

	1 cup	Chickpea
	1 cup	Red Kidney Bean
	1 cup	Lentil
	5 cups	Water
	2 tablespoons	Vegetable oil
	2 cups	Spinach , chopped
	1 cup	Parsley , chopped
	1 cup	Cilantro , chopped
	1 cup	Green Onion , chopped
	1 teaspoon	Turmeric , ground
	1 teaspoon	Salt
	1 teaspoon	Black Pepper , to taste
	200 grams	Reshteh Noodle
	1 cup	Kashk
	2 tablespoons	Mint , dried
	2 cloves	Garlic , minced
	1 large	Onion , thinly sliced

Instructions

1. 1 Soak the chickpeas and red kidney beans overnight in water.
2. 2 Rinse the chickpeas and kidney beans, then add them to a large pot with 5 cups of water. Bring to a boil and simmer for 30 minutes.
3. 3 Add the lentils to the pot and continue to simmer for another 20 minutes.
4. 4 In a separate pan, heat the vegetable oil and sauté the sliced onion until golden brown. Remove half of the onions and set aside for garnish.
5. 5 Add the turmeric and minced garlic to the remaining onions in the pan, sauté for another minute, then add this mixture to the pot.
6. 6 Add the chopped spinach, parsley, cilantro, and green onions to the pot. Stir well.
7. 7 Season with salt and black pepper, and let it simmer for 15 minutes.
8. 8 Break the reshteh noodles into thirds and add them to the pot. Cook until the noodles are tender, about 10 minutes.
9. 9 Stir in the kashk and let it heat through.
10. 10 In a small pan, heat a bit of oil and fry the dried mint for a few seconds, being careful not to burn it.
11. 11 Serve the Ash Reshteh hot, garnished with the reserved fried onions and mint.