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Ingredients: (4 servings)
• 400 g reshteh (Iranian noodles)
• 200 g each parsley, spinach, dill, coriander, and spring-onion ends, finely chopped
• 150 g each chick-peas, black-eye beans and lentils soaked in warm water for 2 hours
• 200 g fresh mint, finely chopped (or 4 spoons of dried mint)
• 4 medium onions, peeled and sliced
• 2 glasses kashk (Iranian thick whey)
• 2 spoons flour dissolved in a glass of cold water
• cooking oil
• salt and pepper to taste
Fry onions in oil until slightly golden. Save half of the fried onions for later use. Add soaked chick-peas, black-eye beans, lentils, salt, and pepper to onions. Add 2-3 glasses of hot water and cook over medium heat for about 30 minutes. If needed, add hot water while cooking. Add herbs and continue cooking for 15 minutes. Add flour-water mixture and mix well. Add reshteh and cook over low heat for 10-15 minutes. Strands of reshteh should remain intact and uncut. Remove the mix from heat, and pour kashk evenly over it. Fry mint in oil for a few minutes. Add fried onions and mint as a garnish.