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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Aash-e Reshteh with Kashk and Herbs Recipe

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This recipe for Aash-e Reshteh with Kashk and Herbs is from Eating In: Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Reshteh is similar in shape to spaghetti, and kashk is thick whey

Spaghetti – 1 package serving for 8
Herbs (parsley, spinach, dill, coriander, cilantro, and green onions, one bunch or package each
Kidney beans, 1 can
Chick peas, 1 can
Lentils, 1 c dry, cook and rinse separately
Dried mint, 4 spoons (or 200 grams of fresh mint)
2 medium onions
2 tbsp. butter
Cooking oil
Salt
Black pepper
Turmeric, 2 T
Lemon, 1/3 c
Plain non-fat yogurt
Directions:
Directions:
Boil lentils and set aside.

Boil 8 cups of water and add all of the herbs, let cook to a boil for 20 minutes. Add dried spaghetti and let cook 10 additional minutes. Add beans, chick peas and lentils, let cook additional 10 minutes. Add turmeric, salt, pepper and lemon.

Turn heat to medium and let cook 1 hour. Mix occasionally.

In a separate saucepan, saute white onions in butter and when transparent, add dried mint.

Serve soup hot and sprinkle onion and mint mixture over top. Add 2 tablespoons yogurt and mix in soup.

Enjoy!
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Persian Soup-A Rad family favorite in the fall and winter! We all love this homemade soup with fresh French bread

 

 

 

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