Ingredients:Pinto beans ½ cup (85 g) pre-soaked; Chickpeas ½ cup (85 g) pre-soaked; Red beans ½ cup (85 g) pre-soaked; Lentils ½ cup (85 g); Aash herb mix 1 ¼ cup (28 g) dried; Persian noodle 4 ½ oz (126 g) almost ¼ package (500 g); Flour 1 tbsp (15 ml); Salt 2 tbsp (30 ml)Buy Aash-e reshteh kit now Preparation:In a large saucepan, add pinto beans, red beans and chickpeas with 10 cups (2.5 litre) of water, bring to a boil on medium high heat, cover with the lid, reduce heat and simmer for 45 minutes. Add lentils and salt, and simmer for 20 more minutes. Stir in Aash herb mix, cover again and simmer for 15 more minutes. Now, increase heat to medium high and stir in Persian noodles slowly, continue stirring until noodles become soft, approximately 5 minutes. Meanwhile, dissolve flour in ½ cup (100 ml) of cold water, and add to the rest. Reduce heat and simmer for at least 20 minutes stirring often to prevent sticking. Note that the longer you simmer at low heat, the better quality of Aash-e reshteh you will have, but this comes with constant stirring otherwise you will run the risk of sticking and possible burning of Aash if you simmer without stirring. Divide among 4 bowls and serve. Traditionally, Aash-e reshteh is garnished with whey (or kashk), fried mint, fried onions, and sometimes fried garlic. Add these as you wish to enhance the quality and taste of Aash-e reshteh. |