Ash reshteh

Make Ash reshteh at home

Ingredients

• 1/2 cup chickpeas, soaked overnight
• 1/2 cup red kidney beans, soaked
• 1/2 cup lentils
• 2 onions, sliced
• 1 cup parsley, chopped
• 1 cup cilantro, chopped
• 1 cup spinach, chopped
• 1/2 cup scallions, chopped
• 6 oz (170 g) reshteh or linguine, broken
• 1/2 cup kashk or plain yogurt
• 2 tbsp dried mint
• 6 cups water
• Oil, salt, pepper, turmeric

How it's made

1. Cook the soaked chickpeas and kidney beans in water with turmeric for 45 minutes.
2. Add lentils and cook 15 more minutes.
3. Fry the sliced onions in oil until deep golden; set half aside for garnish.
4. Add the herbs, spinach and half the onions to the pot with salt and pepper.
5. Simmer 20 minutes, then add the noodles and cook until tender, about 10 minutes.
6. Fry the dried mint in a little oil for 30 seconds.
7. Ladle into bowls, drizzle with kashk, fried mint and the reserved onions.