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Asheh Reshteh

asheh reshteh
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A slow cooker persian soup, full of nutrients and high in protien, a mix of grains, herbs and noodles and spinach.


Ingredients

Preparation:
Cooking:

Step by Step method

 Preperation the night before:

  1. The night before, soak red beans and chickpeas in water.
  2. Saute onion and garlic until past translucent.
  3. Add turmeric and saute for another 5 minutes or so.
  4. Set onion and garlic aside until ready to load slow cooker.

Cooking:

  1. In the morning, turn on slow cooker.
  2. Load onion and garlic mixture along with chickpeas, red beans, and lentils.
  3. Add chopped herbs.
  4. Season with salt and pepper. Mix well.
  5. Add spinach on top and push down as much as possible.
  6. Add 8 cups of water and place the cover on. It can be cooked on high in 4 1/2 hours or on slow in about 8 hours.

An hour before the recipe is ready:

  1. In a bowl mix flour with half a cup of broth from the soup.
  2. Add back to the pot and mix well. At this point adjust seasoning as needed.
  3. Add noodles. (If cooking on low temperature, then turn the temp to high0
  4. Continue cooking for one more hour so that the noodles cook all the way through.
  5. When ready, serve with a dollop of Kashk.

 


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