Ashe Reshteh

Dice 1 medium onion

Fry the onions with 2 garlic cloves

Add and fry 15 oz of canned mix of chickpeas, kidney beans and lentils

Add salt and turmeric

Mince 1 bunch of mix herbs like leek chives, cilantro (leafy part of coriander plate), dill, parsley, spinach

Add the herbs to the pan and fry the herbs

Add boiling water until cover the mixture

Cook for 10 minutes

Add 14 oz Noodle (Reshteh ahs) and let the noodles become tender and cook now your recipe is ready

Slice 3 medium onions and fry them in a separate pan.

And top your ash with kashk and the fried onions

It’s ready to serve

Another Recipe for ash-e-reshteh Persian noodle soup

Wash all the beans( ½ cup pinto beans, ½ cup chickpeas beans and ½ cup lentils)

After 1 hour resting in water change the water and let it cook for 3 hours with sufficient water

In the meantime prepare 1 bunch of cilantro, parsley, spinach and chives (tara) and clean up all the herbs and wash and then cut and mince the herbs into small pieces.

In the meantime Cut 2 onions into small cubes

Pour 3 tbsp vegetable oil in a pan add the onions to the pan and fry the onions until it golden

Add 1 tbsp turmeric and 1 tbsp dried mint

Add fried and spiced onions to cooked beans and let it cook for 1 more hour.

Add 3 cups of water into the mixture.

Add 1 tbsp salt, ½ tsp pepper

After 1 hour cooking add the minced herbs to beans and let it cook for 1 more hour

Add ½ of package of noodle of ash-e-reshteh

Stir it once in a while and let it cook for 1 more hour

Add kashk as needed and garnish with fried onions and garlics.