Ash Reshteh
Persian herb and noodle soup with beans and kashk.
- prep 20 min
- cook 80 min
- total 100 min
- serves 6
- intermediate
- vegetarian
Ingredients
- 200 g reshteh noodles
- 150 g chickpeas
- 150 g kidney beans
- 200 g spinach
- 50 g parsley
- 80 g kashk
Steps
- Cook beans until tender.
- Add herbs and spinach.
- Stir in noodles and simmer 10 minutes.
- Top with fried onion and mint.
- Drizzle with kashk.
≈ 380 kcal · 16 g protein · 58 g carbs · 10 g fat — per serving, estimate