Description
A vegan Persian hearty herb and legume soup.
Ingredients
Units
Scale
“Sabzi”
- 1 bunch parsley
- 1 bunch cilantro
- 2 bunches green onion
- 1 bunch of spinach (or about 5 oz if bought in a bag)
“Piaz Sir Dagh”
- 1/4 yellow onion sliced thinly
- 4 garlic cloves minced
- 1 tsp. turmeric
- 1 Tbsp. dried mint leaves
- 2 tsp. cooking oil
Other Ingredients
- 1/4 yellow onion chopped finely
- 4 garlic cloves minced
- 1/2 Tbsp. salt
- 1/2 tsp. black pepper
- 1/2 Tbsp. turmeric
- 1/4 tsp. cumin
- 1 cup of green lentils (soaked in water 2 hours prior to cooking)
- 15 oz can black-eyed peas (drained and rinsed)
- 15 oz can pinto beans (drained and rinsed)
- 15 oz can garbanzo beans (drained and rinsed)
- 1 1/2 cup baby potatoes (potatoes cut in half)
- 1/2 package of spaghetti or linguini (I use Jovial gluten-free spaghetti)
- KiteHill plain yogurt or sour cream for garnish (optional)
Instructions
- Wash the Sabzi and dry. I use a salad spinner to dry the spinach. Finely chop the Sabzi. I remove any large, thick stems from the cilantro and parsley. Cut the ends from the green onions.
- Add Sabzi to a large pot. Add enough water to the pot to submerge the Sabzi. Cover and bring to a boil.
- Add 1/4 onion chopped and 4 garlic cloves minced, cover, and simmer on medium/low heat for 30 minutes (stirring occasionally).
- Add salt, pepper, turmeric, and cumin to the pot and stir.
- Add lentils and 1 cup of water. Stir, cover, and simmer on medium heat for 20 minutes.
- Add canned beans and baby potatoes to the pot. Stir.
- Cover the pot and simmer another 20 minutes on medium heat (until the potatoes are cooked). Stir occasionally.
- Break the noodles in half and add to the pot. Add water as needed. Cover and simmer another 30 minutes on medium/low heat (stirring occasionally).
- Meanwhile, prepare the Piaz Sir Dagh garnish.
- In a medium pan on medium/low heat, add 2 tsp. of oil.
- Wait until the oil is hot, add sliced onion and sauté until golden (about 10 minutes).
- Add minced garlic cloves and sauté another 2 minutes until golden (as pictured above).
- Add dried mint leaves and turmeric. Sauté another 2 minutes.
Pour the Ash-e-Reshteh into a serving bowl. Garnish with a dollop of the KiteHill plain yogurt or sour cream and the Piaz Sir Dagh.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main Course
- Cuisine: Iranian/Persian
Keywords: Vegan, Plant-Based, Persian, Iranian, Ash, vegetarian