Ash-e Reshteh (Noodle Soup) Recipe




Prep time: 20 minutes
Whole time: 2 hours and half-hour
Servings: 6-82 ½ cups|625 ml vegetable oil
4 giant yellow onions, thinly sliced 
2 teaspoons floor turmeric
3 bunches scallions, trimmed and thinly sliced
1 bunch cilantro, stems discarded, leaves roughly chopped
1 bunch parsley, stems discarded, leaves roughly chopped
1 pound|450 grams contemporary spinach, stems discarded, leaves chopped
½ cup|90 grams inexperienced lentils
⅓ cup|65 grams grams dried chickpeas, soaked in a single day and drained
⅓ cup|62 grams dried kidney beans, soaked in a single day and drained
⅓ cup|66 grams grams dried navy beans, soaked in a single day and drained
6 ounces|170 grams enriched flour noodles or linguine, halved crosswise
1 (12-ounce|340 gram) jar liquid kashk (alternatively, use thick Greek yogurt)
kosher salt, to style
8 garlic cloves, thinly sliced
3 tablespoons dried mint leavesGet recipes like this and extra within the Munchies Recipes e-newsletter. Enroll right here.



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