Ash Reshteh Recipe | Persian Noodle Soup | Cooking with My Daughter #persianfood #cookingwithkids

kashk

🥗Healthier: yogurt

💰Cheaper: sour cream

Yogurt provides a similar tangy flavor with fewer calories.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried or frozen herbs are more accessible and have a longer shelf life.

noodles

🥗Healthier: whole grain noodles

💰Cheaper: pasta

Whole grain noodles add fiber, while pasta is often more affordable.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is healthier and cheaper than store-bought.

Cook beans in a large pot until almost fully cooked. Note that soaking them overnight will cut the cooking time by a lot. Also note that garbanzo beans take longer than average to cook. Lentils take less time to cook.

In a separate pot, fry the onion in oil on medium high heat until lightly golden, about 10 minutes.

Add turmeric, cinnamon, salt and pepper. Cook for 1 minute.

Add herbs, stir and cook until lightly wilted about 3 minutes.

Add beans and cover with water. Bring to a boil.

Add spinach and cook for 10 minutes.

Add noodles, stir gently, and cook until noodles are softened, about 10 minutes.

In a separate pan, lightly fry mint in remaining oil for 1 minute. Add yogurt and stir.

Serve soup in a large serving bowl or individually. Garnish with reserved fried onions and the yogurt mint sauce and serve warm. Consider topping with a splash of balsamic vinegar as well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens