MealMap #64
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A thick, herb-heavy noodle soup. Flat noodles cook into a green broth loaded with parsley, spinach, dill, spring onion tops and sometimes coriander, along with chickpeas, kidney or black-eyed beans and lentils. It is finished with kashk — a tart, whey-like product made from cooked or dried yoghurt — swirled over the top, and garnished with fried onion, fried garlic and dried mint bloomed in oil. Traditionally vegetarian, easily made vegan by leaving out the kashk, though meat is sometimes added. Cooked most often in autumn and winter, and served at the spring new-year festival, where the noodles are meant to symbolise good fortune for the year ahead.
- reshteh noodles
- kashk
- parsley
- spinach
- dill
- spring onions
- coriander
- chickpeas
- black-eyed beans
- kidney beans
- lentils
- onions
- flour
- dried mint
- garlic
- oil
- salt
- black pepper
1 / 2Photo: AilinParsa · CC BY-SA 3.0 · Modified