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Persian noodle potage (Aash e Reshteh for Yalda)
3 large white onions
4 tablespoons neutral oil
2 teaspoons salt
1/2 teaspoon ground black pepper
9 cups of water
3/4 cups of mixed beans (dried navy beans, chickpeas and red kidney beans)
1/2 cup dried green lentils
1 cup chopped parsley
1/2 cup chopped green onion
1/2 cup chopped dill
6 cups chopped fresh spinach
1 whole beet including beet greens
250 grams Persian noodles (reshteh)
1 cup liquid whey (kashk)
4 cloves of garlic, finely chopped
1/2 teaspoon turmeric
1-1/2 cups of crushed dried mint leaves
Soak the beans overnight in water and rinse.
Soak the lentils overnight in water and rinse.
Chop the green onion, parsley, dill, fresh spinach and beet greens to create a mix and set aside; Dice the beets in two centimeter pieces and set aside.
Dice two white onions; in a large pot, add three tablespoons of neutral oil and fry onions until brown; As onions are browning add turmeric, salt and pepper.
Pour nine cups of water into the pot and add the bean mix and chickpeas. Cover and bring to a boil; Once brought to a boil reduce the heat and let it cook over medium heat for 60 minutes until tender.
After 60 minutes add green lentils and cook for an additional 55 minutes.
Next, add all the chopped herbs and fresh beets; continue to cook for 45 minutes and stir from time to time.
Add the noodles and cook for ten minutes, stirring occasionally.
After the ten minutes is up, stir in the liquid whey and mix well.
Julien one onion; in a separate pan, fry it until brown and set aside.
Next, in the same pan, add finely chopped garlic, fry until brown and crispy and set aside.
Lastly, flash-fry the dried mint flakes and set aside half for garnish; add the other half directly into the pot. Mix well.
Garnish your potash with fried mint, crispy garlic and julienned caramelized onion to serve. Top it off with a drizzle of whey.
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