Ingredients:
4 medium onions
2 garlic cloves
425g chickpeas, kidney beans, lentils (pre-cooked or canned)
1 bunch of leek chives, cilantro, dill, parsley, and spinach
1.5 tsp salt
Turmeric, to taste
14 oz (396g) noodles (Reshteh)
Kashk (whey)
Vegetable oil
2 tbsp dried mint
Preparations:
1- Dice one medium onion.
2- Slice three medium onions.
3- Finely chop the leek chives, cilantro, dill, parsley, and spinach.
4- Pre-cook or use canned chickpeas, kidney beans, and lentils.
5- Boil 5 cups of water.
Directions:
1- Heat vegetable oil in a pot over medium heat.
2- Add the diced onion and garlic cloves; fry until translucent.
3- Stir in the chickpeas, kidney beans, and lentils.
4- Season with salt and turmeric, mix well, and let the mixture fry for a few minutes, stirring occasionally.
5- Add the minced leek chives, cilantro, dill, parsley, and spinach to the pot.
6- Pour in boiling water until the mixture is covered. Bring to a boil, then reduce the heat to low and simmer for 10-15 minutes.
7- Add the noodles (Reshteh) and continue simmering.
8- In a small pan, heat some oil and fry the sliced onions until golden.
9- In a separate small pan, heat 1 tbsp of oil and fry the dried mint for about 3 minutes.
Serving:
10- Serve the dish in a bowl, topping it with fried onions, Kashk, and the fried dried mint. Enjoy your meal!
Негізгі бет Aash Reshteh
Пікірлер: 1