![]() ![]() Mix half a tsp of saffron with 100-150ml water and add to the pot. Saute the green beans in two tbsp of oil, add salt and pepper to taste. Prep time: 10 mins | Cooking time: 1.5 hrsīoil the green beans for 10 minutes and drain well. Season with salt and pepper, to taste.Ī tip for this particular recipe is to consider adding vegetable stock (homemade would be preferable but a stock cube would suffice) to replace the meat broth that would be there from cooking the lamb. In a separate pan saute your okra and carrots gently until cooked. Mix the other tbsp of tomato puree with 400ml of water and add to the pot. Fry gently for a couple of minutes.Īdd one tbsp of tomato puree to the mix and fry for another minute. Add the turmeric to the mix and salt and pepper, to taste. Prep time: 10 mins | Cooking time: 1-1.5 hrsįry the chopped onion in oil in a pan. Predominantly cooked in the autumn and winter months due to the thick and hearty nature of this soup, it is a traditional dish served at Nowruz (Persian new year). The soup is naturally vegetarian but can be made vegan by excluding the kashk yoghurt. Herbs such as fresh parsley, spinach and coriander are used in this soup, as well as leeks, chickpeas and kidney beans. Give the soup one last stir.Īsh-e reshteh is a thick Iranian soup lamb, featuring reshteh (Persian noodles), kashk (a fermented yoghurt) and a variety of greens. Break apart a handful of reshteh and add to the pot. Mix your kashk with about 250-300ml of reserved ash water (the broth you’re cooking) and pour into the pot. Give everything in the first pot a good stir and allow to gently simmer for another 30 minutes. In a separate pan, gently fry dried mint. Pour 1L of water into the pot and allow to simmer.Īdd in all the greens: your spinach, coriander, parsley and leeks. Add soaked chickpeas and kidney beans to the mix. When ready to get cooking, chop all your greens on a cutting board.įry your onions in oil in a pot, adding salt to taste. Overnight, soak your chickpeas and kidney beans together in approximately 500ml water (until they’re covered), and your lentils in about 300ml water (again, until covered) in a separate bowl. Prep time: 10 mins | Cooking time: 2-2.5 hrs ![]() Herbs such as fresh parsley, spinach and coriander are used here, as well as leeks, chickpeas and kidney beans. Ash-e reshteh is a thick Iranian soup featuring reshteh (Persian noodles), kashk (fermented yoghurt) and a variety of greens. ![]()
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