Ingredients (Serves 6)
-
Pinto beans: 1 cup
-
Chickpeas: 1 cup
-
Lentils: 1 cup
-
Fresh herbs (chives, parsley,
-
cilantro, and spinach): 1 kg, finely chopped
-
Ash Reshteh noodles: 500 grams
-
Onions: 3 large, thinly sliced
-
Garlic: 5 cloves, minced
-
Whey (kashk): 1 cup
-
Dried mint: 2 tablespoons
-
Turmeric, salt, and black pepper: to taste
-
Oil: as needed
Instructions
- Prepare the Legumes
Wash the pinto beans, chickpeas, and lentils. Soak them separately overnight.
Cook each legume separately until fully tender and set aside.
- Prepare the Crispy Onions and Mint Oil
Heat oil in a pan and fry the sliced onions until golden and crispy.
Set aside half of the crispy onions for garnish.
Add the minced garlic to the remaining onions and sauté briefly.
In a separate small pan, heat oil, add dried mint and turmeric, and stir for a few seconds (be careful not to burn the mint).
- Cook the Ash
In a large pot, combine the cooked beans, chickpeas, and lentils with enough water. Bring to a boil.
Add the chopped herbs and simmer for 30 to 40 minutes.
Season with turmeric, salt, and black pepper.
- Add the Noodles
Break the noodles into smaller pieces and add them to the pot.
Stir gently to prevent the noodles from sticking together and cook for about 15 minutes.
- Serve the Ash
Stir in the whey (kashk) or drizzle it over the top when serving.
Garnish with crispy onions, mint oil, and fried garlic.
Enjoy your delicious Persian Ash Reshteh! 😊