Ash reshteh

Ingredients

• 180 g cooked chickpeas, drained
• 180 g cooked kidney beans, drained
• 120 g green lentils
• 120 g Iranian reshteh noodles
• 200 g fresh spinach
• 1 bunch fresh flat-leaf parsley
• 1 bunch fresh cilantro
• 0.5 bunches fresh dill
• 1 bunch fresh chives
• 3 pieces yellow onions
• 5 cloves garlic cloves
• 180 g Iranian kashk
• 2 tbsp dried mint
• 2 tsp ground turmeric
• 5 tbsp neutral oil
• 1.8 l water
• to taste fine salt
• to taste ground black pepper

Method

1. Rinse the lentils, slice the onions, mince the garlic, and carefully wash all the herbs; finely chop the herbs and spinach until you have a fine but not pasty green mixture.
2. Heat the oil in a large Dutch oven, add the onions, and sauté until they are well browned, soft, and smell sweet; set aside a portion for serving.
3. Add the garlic and turmeric to the pot, stir briefly until the fragrance becomes warm and spicy without letting the garlic brown.
4. Pour in the water, add the lentils, chickpeas, and kidney beans, then simmer until the lentils are tender and the broth starts to thicken.
5. Stir in the chopped herbs and spinach, season moderately with salt, pepper, then simmer until the soup becomes green, dense, and very fragrant.
6. Lightly break the reshteh noodles by hand, add them to the pot, and stir often until they are soft and the ash takes on a velvety texture, neither dry nor liquid.
7. Loosen the kashk with a ladle of hot soup, then stir it in off the boil to preserve its milky taste; adjust the salt only after adding it.
8. Heat a little oil with the dried mint just until it foams and releases its fragrance, without blackening it.
9. Serve the ash reshteh piping hot in bowls, then finish with the reserved golden onions, fried mint, and a drizzle of kashk on the surface.

Nutrition

Per serving

Energy

612.4 kcal

Protein

28.12 g

Carbohydrate

57.41 g

Fat

30.57 g

Fibre

12.08 g

Calcium

144.09 mg

Iron

7.05 mg

Magnesium

92.42 mg