- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
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Description
Cooking Time
Preparation Time : 30
Cook Time : 30
Total Time : 60
Ingredients
Serves 4
kidney beans 1/2 cups
chickpeas 1/2 cups
chicken 500 gms
chopped parsley 1 cups
chopped spinach 1 cups
chopped coriander 1 cups
chopped dill 1 cups
linguine (or persian reshteh noodles if you can get them) 500 gms
large onions 2 nos
flour 2 tbsp
vegetable oil 3 tbsp
chopped mint, fresh or dry 2 tbsp
Kashk (Whey) or sour cream 1 cups
turmeric 1 tbsp
salt 1 tbsp
black pepper 1 tsp
carrots 1/2 cups
Directions
Put the kidney beans, navy beans and chickpeas in a large pot, add water and let cook until tender and set aside.
Boil 6 cups of water in a large pot and add parsley, spinach, dill and coriander to it. Let cook for 20 minutes.
Break up the noodles into strands of a couple of inches in length and add to the mixture and let simmer until they are cooked. Then add the flour to it.
Add salt, turmeric, pepper and mint to onions. stir and add it to the pot with noodles and vegetables
Slice the onions and saute them in a pan with vegetable oil until the color turns golden.
Add cooked legumes (kidney beans, navy beans and chickpeas, chicken) to the pot. Place the lid on and let it cook for 30 minutes over low heat.
Place Ash Reshteh in a large serving bowl and top with sauteed onion and whey.
McKinney, Texas
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