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Persian noodle potage (Aash e Reshteh for Yalda)
Ingredients
- 3 large white onions
- 4 tablespoons neutral oil
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 9 cups of water
- 3/4 cups of mixed beans (dried navy beans, chickpeas and red kidney beans)
- 1/2 cup dried green lentils
- 1 cup chopped parsley
- 1/2 cup chopped green onion
- 1/2 cup chopped dill
- 6 cups chopped fresh spinach
- 1 whole beet including beet greens
- 250 grams Persian noodles (reshteh)
- 1 cup liquid whey (kashk)
- 4 cloves of garlic, finely chopped
- 1/2 teaspoon turmeric
- 1-1/2 cups of crushed dried mint leaves
Directions
Preparation:
- Soak the beans overnight in water and rinse.
- Soak the lentils overnight in water and rinse.
Recipe:
- Chop the green onion, parsley, dill, fresh spinach and beet greens to create a mix and set aside; Dice the beets in two centimeter pieces and set aside.
- Dice two white onions; in a large pot, add three tablespoons of neutral oil and fry onions until brown; As onions are browning add turmeric, salt and pepper.
- Pour nine cups of water into the pot and add the bean mix and chickpeas. Cover and bring to a boil; Once brought to a boil reduce the heat and let it cook over medium heat for 60 minutes until tender.
- After 60 minutes add green lentils and cook for an additional 55 minutes.
- Next, add all the chopped herbs and fresh beets; continue to cook for 45 minutes and stir from time to time.
- Add the noodles and cook for ten minutes, stirring occasionally.
- After the ten minutes is up, stir in the liquid whey and mix well.
- Julien one onion; in a separate pan, fry it until brown and set aside.
- Next, in the same pan, add finely chopped garlic, fry until brown and crispy and set aside.
- Lastly, flash-fry the dried mint flakes and set aside half for garnish; add the other half directly into the pot. Mix well.
- Garnish your potash with fried mint, crispy garlic and julienned caramelized onion to serve. Top it off with a drizzle of whey.
