Persian Bean Stew: Ash Reshteh

Name: Persian Bean Stew: Ash Reshteh
Yield: 4
Ingredients: 125 ml olive oil; 2 onions, peeled and chopped; 100 g dried red beans (soaked overnight in plenty of water and strained and rinsed well with water); 100 g dried chickpeas (soaked overnight in plenty of water and strained and rinsed well with water); 100 g lentils (puy); 2 EL dried turmeric; 1/2 kg leaf spinach, coarsely chopped; 1 Bund parsley, chopped; 1 Bund chives, chopped; 300 g linguine or other dried pasta; 6 Handvoll garlic, peeled and thinly sliced; 3 EL dried mint; 200 ml sour cream or sour milk; 3 l good vegetable or chicken soup, unsalted

Persian Bean Stew: Ash Reshteh

A good Ash Reshteh has to be thick enough that the spoon gets stuck in it. But only good things are allowed in: herbs, beans, pasta, onions and soured milk.

Ingredients (4 servings)
125	ml	olive oil
2		onions, peeled and chopped
100	g	dried red beans (soaked overnight in plenty of water and strained and rinsed well with water)
100	g	dried chickpeas (soaked overnight in plenty of water and strained and rinsed well with water)
100	g	lentils (puy)
2	tablespoon(s)	dried turmeric
1/2	kg	leaf spinach, coarsely chopped
1	bunch	parsley, chopped
1	bunch	chives, chopped
300	g	linguine or other dried pasta
6	handful	garlic, peeled and thinly sliced
3	tablespoon(s)	dried mint
200	ml	sour cream or sour milk
3	l	good vegetable or chicken soup, unsalted

Heat the oil in a large pot. Fry the onions in it until they start to colour and turn translucent. Lift out half of the onions and set aside for later.
Add the chickpeas, red beans and turmeric, fry for five minutes with the onions. Pour in stock, bring to a boil then simmer gently until beans are tender, which will take about 50 minutes, only then add salt and pepper to season.
In a separate pan, heat a little oil and deep fry the garlic until golden brown.
Lift the garlic out of the oil, drain on kitchen towel and set aside. In the same oil, briefly fry the dried mint until fragrant. Put aside.
Add the herbs and pasta to the soup and cook until the pasta is al dente, about 10 to 12 minutes.
Divide the soup among bowls and garnish with roasted onions, fried garlic, the mint oil and sour cream.

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