Asheh Reshteh

Asheh Reshteh
Author: Marwan Abdoh
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Servings: 2
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  • 1 medium onion (diced)
  • 2 garlic cloves (minced)
  • 5 oz canned chickpeas washed and drained
  • 5 oz lentils (soaked washed and drained)
  • 5 oz kidney beans (soaked washed and drained)
  • 1 teaspoon Salt
  • 1 teaspoon turmeric
  • 1 bunch of minced leak chives
  • 1 bunch of chopped cilantro
  • 1 bunch of chopped dill
  • 1 bunch of chopped parsley
  • 1 bunch of chopped spinach
  • 4 oz cups water 2reshteh thin noodles
  • --For serving :
  • 3 medium onions diced Kashk,whey (sour cream can be substituted for kashk)
  1. Heat 2 tbsp of oil to medium heat in a pan and fry the onions with garlic until fragrant, 1 to 2 minutes.
  2. Then add the kidney beans,lentils,chickpeas,turmeric and salt to the pan and saute for two minutes.
  3. Add water, spinach and herbs. Stir the mixture, lower the heat and cover the pan.
  4. Cook for about 25 minutes.
--For serving :
  1. Fry diced onions in pan until brown. Now top fried onions and kashk on reshteh.
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