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Ash Reshteh (Persian Greens, Bean and Noodle Soup)

cooking.nytimes.com
  • 165 minutes
  • Serves 10

INGREDIENTS

1/4 cup

chickpeas

1/4 cup

beans

1 serving

sea salt and pepper

2 lb

spinach

1 lb

cilantro

1 lb

parsley

2 large bunches

dill

1 large bunch

chives

20 larges

mint leaves

6 tbsp

olive oil

2 larges

onions

2

garlic cloves

1 cup

brown lentils

1/2 tsp

ground turmeric

2 qt

beef stock

1 1/2 cups

liquid kashk

8 oz

reshteh

1 tbsp

mint