Photograph of the finished Ash reshteh

Middle East · Súp mì đậu kashk hành phi Ash reshteh

Ash reshteh

2 hr Hands-on time + 8 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Persian reshteh noodles Persian reshteh noodles 11.3 oz
  • Photograph of Brown lentils Brown lentils 5.6 oz
  • Photograph of Chickpeas Chickpeas 5.6 oz
  • Photograph of Red bean Red bean 5.6 oz
  • Photograph of Kashk (fermented whey) Kashk (fermented whey) 7.1 oz
  • Photograph of Spinach Spinach 14.1 oz
  • Photograph of Dill Dill 4.2 oz
  • Photograph of Crispy fried shallots Crispy fried shallots 4.2 oz
  • Photograph of Mint leaves Mint leaves 0.6 oz
  • Photograph of Turmeric powder Turmeric powder 0.3 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Soak chickpeas and red beans for 8 hours, then cook for 45 minutes. Add lentils and cook for another 15 minutes.
  2. 2 Add chopped spinach and dill and cook for 12 minutes until the vegetables are tender and release their flavor into the water.
  3. 3 Break the reshteh noodles into pieces and cook for 8 minutes; these noodles are already salty, so add salt after adding them.
  4. 4 Beat the kashk with a little hot water and pour two-thirds of it into the pot — kashk is fermented whey, which gives ash its characteristic sour and salty taste.
  5. 5 Sauté the dried mint in oil for 30 seconds, then pour it over the bowl along with the remaining fried onions and kakhk.

With an appliance

  • Pressure cooker 55 min

    Replace step 1: cook soaked chickpeas and red beans under high pressure for 15 minutes, quickly release pressure, add lentils and cook under high pressure for 4 minutes, then quickly release pressure; continue cooking vegetables, noodles, and kashk with the lid open to monitor the consistency.

Start cooking