Persian noodle soup, or Ash-e-reshteh, is a hearty country stew often served for Nowruz, the Persian New Year, but you don’t have to wait until then to enjoy it, especially if you’re on a... neutropenic diet. It’s a hearty meal in a bowl, full of fiber, calcium, protein, and spices. Don’t be put off by the ingredient list — it’s actually pretty easy to make.
In a large pot over medium-high heat, warm 4 tablespoons of the olive oil with scallions and garlic. Cook for 3 minutes or until the garlic starts to soften.
Add the turmeric. Cook for a minute to blend the flavors. Add the lentils, parsley, cilantro, spinach, and a pinch of salt. Stir to mix. Add the stock, bring to a boil, then turn the heat down to a simmer. Cook for 20 minutes. Add the spaghettini. Simmer for 10 minutes more.
Meanwhile, heat the remaining 3 tablespoons of olive oil in a frying pan over medium-high heat and fry the onions until golden brown, about 8-10 minutes. Add the mint and cook 1 minute more. Set aside.
Add chickpeas, kidney beans, and navy beans to the soup and continue to simmer for 10 minutes. Taste and add more salt as desired. Serve with a dollop of yogurt and fried onions.
Recipe adapted from Lucid Food: Cooking for an Eco-Conscious Life by Louisa Shafia, Ten Speed Press, 2010.
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