Instant Pot Ash Reshteh

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🥗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.

Add dried kidney beans, navy beans, and garbanzo beans to the Instant Pot with 4 cups of water and 2 tsp of kosher salt. Cook on high pressure for 30 minutes, then natural release for 10 minutes.

Drain and rinse the beans, then set aside.

In the Instant Pot, heat 2 TBS of olive oil on the sauté setting. Add chopped onion and cook until translucent, about 5-7 minutes.

Stir in minced garlic and dried turmeric, cooking until fragrant, about 1 minute.

Add the drained beans back into the pot along with the chopped green onions, chopped parsley, frozen spinach, dried lentils, and 6 cups of vegetable stock.

Season with the remaining 2 tsp of kosher salt. Stir to combine.

Close the lid and cook on high pressure for 15 minutes, then natural release for 10 minutes.

Open the lid and stir in the Persian reshteh noodles. Cook on the sauté setting until the noodles are tender, about 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens