Vegan Beautifully Rich & Flavorful Ashe Reshteh (Iranian Soup)
Ingredients
- Brown Onion : 2 Large size, sliced thin⠀
- Chickpeas : 1 cup, cooked (or 1 canned)⠀
- Red kidney beans : 1 cup, cooked (or 1 canned)⠀
- Lentils : 1 cup, cooked (or canned)⠀
- Fresh Parsley : 1 cup, finely chopped⠀
- Fresh Coriander : half a cup, finely chopped ⠀
- Fresh Chives : half a cup, finely chopped⠀
- Fresh Spinach : 1 cup, finely chopped⠀
- Reshteh ( Persian noodle ) : 150g ⠀
- Vegan Sour cream or Vegan Curd : 200g ⠀
- Salt, pepper
- Water
Preparation
Place a large saucepan on medium heat add oil and sliced onion
Heat should not be very high, otherwise onions will burn instead of caramelising
Stir-fry until it's going to be gold
Add beans, chickpeas, lentils, salt, pepper and turmeric and stir gently
Add chopped parsley, chives, spinach, coriander, (or sabzi ash), and stir
After 30 minutes add reshteh (persian noodle) and leave it for 30-40 minutes
Stir occasionally
Turn off the heat, add kashk (curd), and stir
For serving i used fried mint, fried garlic, saffron, caramelised onion and kashk
Enjoy ?