Cooking with cast iron a dish from every country
Country: Iran 🇮🇷 | Dish: Ash Reshteh
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Moosse cast iron
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INGREDIENTS👨🍳
Vegetable oil - 2 ½ cups (625 ml)
Yellow onions - 4, thinly sliced
Turmeric - 2 tsp
Scallions - 3 bunches, sliced
Cilantro - 1 bunch, chopped
Parsley - 1 bunch, chopped
Spinach - 1 lb, chopped
Chickpeas - ⅓ cup (65 g), soaked overnight and drained
Kidney beans - ⅓ cup (65 g), soaked overnight and drained
Navy beans - ⅓ cup (65 g), soaked overnight and drained
Green lentils - ½ cup (90 g)
Water - 8 cups
Linguine (or flour noodles) - 6 oz (170 g)
Salt - to taste
Yogurt - ½ cup
Garlic - 8 cloves, thinly sliced
PERSONAL NOTE ✒️
Ash Reshteh is a popular Iranian noodle soup. This thick soup is traditionally made with reshteh noodles (I used linguine instead), lentils, beans, and herbs. I got this recipe from chef Farideh Sadeghin @farideh @munchies. Ideally, you will use Kashk, a form of drained yogurt typical of Iranian cuisines (it is saltier and sourer than Greek yogurt or sour cream). I did not have Kashk, so I used my homemade yogurt instead. This is a wonderful hearty soup. My family thoroughly enjoyed it. Served with caramelized onions and crispy fried garlic, it was simply delicious - 😋 Highly recommend!
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Негізгі бет How to make Ash Reshteh | Iran | 1-min Recipe Video
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