Wednesday, February 14, 2007

AASH E RESHTEH: (Persian food) 4

RESHTEH 400gr (RESHTEH is similar to spaghetti in shape and should be obtained in Iran)
Herbs (parsley, spinach, dill, coriander, green p
art of leek, end of spring onion 1kg
Chick peas 150gr
Black eye beans 150gr
Lentils 150gr
Dried mint 4spoons or 200gr of fresh mint
Mediums onions 4
KASHK 400gr (KASHK is thick whey and should be obtained in Iran)
Flour 2tbsp
Cooking oil
Slice and fry garlic 4cloves

Salt, black pepper
Soak chick peas, black eye bans and lentils in warm water for about two hours. Peel and thinly slice onions. Fry in oil until golden
. Save half of the onions for later use. Add chick peas, black eye beans, lentils, salt and pepper to onions. Add 2-3glasses of hot water and cook over medium heat for about 30min. if necessary, additional hot water should be an added while cooking.
Wash and finely chop the herbs. Add to the mix, and continue cooking over medium heat for about 15min. dissolve flour in a glass of cold water, add in, and mix well. Add RESHTEH and cook over low hea
t for 10-15min. Strands of RESHTEH should remain intact and uncut. Remove the mix from heat, and pour KASHK evenly over it. Add fried onions on top.
Fry dried mint in oil for a few min. (if fresh mint is used, wash and finely chop it, and then fry in oil.) Also add fried mint on top of ASHE e RESHTEH and serve.

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