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Monday, June 6, 2011



Serving: 4 - 6
Preperation time: 20 minutes
Cooking Time: 45 - 60 minutes

  • 400g reshteh ( iranian noodles)
  • 350g spinach, finely chopped
  • 350g parsley, finely chopped
  • 350g tareh/green onion, finely chopped
  • 150 grams chickpeas OR (one can cooked)
  • 150 grams kidney beans Or (one can cooked)
  • 150 grams lentils (cooked separately in water)
  • 4 Tbsp dried mints
  • 4 medium onions
  • 5 cloves garlic, finely chopped
  • 2 cup kashk
  • 2 Tbsp flour
  • 2 tsp turmeric
  • oil
  • salt and pepper
  1. Slice and fry onion in large pot, reserve ¼ for later. Add turmeric and two tablespoons of dried mint and fry for additional minute. 
  2. Add 10 glasses of water and bring to a boil. Add chopped herbs to the boiling water  and cook for an additional 30 minutes.
  3. Add cooked lentils, chick peas, kidney beans and cook for another 10 minutes.
  4. Dissolve flour in glass of cold water and add in and mix well.
  5. Add reshteh noodles to the pot and cook over low heat for 10-15 minutes. Remove the mix from heat and add kashk. 
  6. In a small saucepan fry, on low heat, garlic, remaining two tablespoons of dry mint and turmeric for a few minutes.  Remove from heat and set aside.
  7. Serve stew in large bowl, and garnish with garlic mixture and remaining fried onions.

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