HOW TO COOK:NOODLE SOUP : HEALTHY VEGGIE PERSIAN FOOD (ASH RESHTEH) скачать в хорошем качестве

HOW TO COOK:NOODLE SOUP : HEALTHY VEGGIE PERSIAN FOOD (ASH RESHTEH)

NOODLE SOUP : HEALTHY VEGGIE PERSIAN FOOD (ASH RESHTEH) Ash reshteh’s flavor is defined by two uniquely Persian ingredients: reshteh and kashk. The soup, served during the festivities leading up to Nowruz, the Persian New Year, wouldn’t be the same without the soup noodles called reshteh, which are saltier and starchier than Italian noodles — though you could substitute linguine in a pinch. Kashk, a form of drained yogurt or whey, is saltier and more sour than Greek yogurt or sour cream. More like feta than yogurt, liquid kashk gives ash its distinct, satisfying flavor. If you can’t find liquid kashk, buy it powdered and hydrate it with warm water to the consistency of sour cream. Look for both items at a Middle Eastern grocery. The night before you plan to cook, place chickpeas and white beans in a medium bowl. Add a generous pinch of salt and 2 cups water. Refrigerate overnight. The night before or just before cooking, prepare the herbs and greens: Wash spinach, cilantro and parsley, then use a salad spinner to dry very well. Run a knife through the spinach to cut leaves into large pieces. Trim the woody ends from cilantro, parsley and dill so that only leaves and tender stems remain. Roughly chop cilantro, parsley, dill, chives and mint leaves into pieces no larger than a quarter. If preparing ahead of time, wrap chopped greens and herbs in plastic bags and refrigerate overnight. To cook, set a large (at least 10-quart) Dutch oven or stockpot over medium heat and add 4 tablespoons oil. When the oil shimmers, add the chopped onion and a generous pinch of salt. Cook, stirring regularly, until the onion is tender and golden brown, 16 to 18 minutes. Add garlic and cook, stirring constantly, for 1 minute. Drain the beans and add to onion along with the lentils, turmeric and 1 teaspoon pepper. Cook for 2 minutes, stirring to coat the beans with oil and spices. Add the chopped spinach and herbs, along with stock or water, and stir to combine. Partly cover the pot with a lid and bring to a boil, then reduce the heat to simmer the soup for 1 hour, stirring regularly to prevent the greens from sticking and burning. If the soup remains very thick even after the greens have wilted, add another 1 to 2 cups water, as needed to thin it. WHAT IS ASH RESHTEH? This heart healthy soup traditionally known as Ash Reshteh or Ash-e Reshteh, is perhaps the most popular Persian soup. It is appreciated at festive times such as the Persian new year, but it is also served around the year. Persian noodle soup is similar to the Italian minestrone, but the base is made up of well cooked herbs and greens rather than tomatoes. It is a sophisticated recipe that ingeniously uses a long list of ingredients, creating a captivating taste that will have you coming back for more. Here I am sharing with you a complete traditional recipe with ideas for shortcuts as well. But don’t let the number of ingredients deter you from trying this much favored soup. You have a complete meal with this soup, like Haleem - another classic savory one pot dish. #ASH_RESHTEH #PERSIAN_FOOD #FOOD_RECIPES