MY RECIPES › ASH-E RESHTEH

At IFFCO, you and your family are our source of inspiration to create better and tastier foods that enrich and add flavour to your life. Our Master Chefs have also created some signature reciepes which help you create tasty dishes which are healthy and nutritious at the same time.

Listed below are a select few of our exotic recipes that you could try out at home. Enjoy !!

 
 
INGREDIENTS
METHOD
   
  • Soak chickpeas and kidney beans for 8 hours.
  • Soak lentils in warm water for 2 hours.
  • Heat oil in a large vessel, add nions and fry till light brown.
  • Add in garlic and fry for a inute.
  • Add in the drained chick-peas, kidney beans and lentils.
  • Add 10 glasses of hot water and cook over medium heat or about 40 minutes. (If necessary, additional hot water hould be added while cooking)
  • Add in all the herbs and continue cooking over medium heat for about 15 minutes, stirring occasionally.
  • Mix all-purpose flour in 1 cup of cold water (ensure no lumps are formed),
  • Add this to the soup and mix well.
  • Add reshteh and cook over low heat for 30 minutes. (Strands of reshteh should remain intact and uncut)
  • Mix 1 cup of kashk with 1 cup of hot water and bring to boil for 10-20 minutes.
  • Reserve some of this mixture for garnishing and add rest to the soup.
  • Taste soup, and add salt and pepper accordingly.
  • Place lid over the vessel, and bring to boil.
  • Cook for 20 minutes on low heat.
  • Serve in bowls and garnish with kashk, fried mint, fried crispy onions and fried garlic.
1 kg Herbs (Equal quantity of parsley, spinach, dill,
coriander, greens of spring-onion), coarsely chopped
400 grams Reshteh* (Iranian Noodles)
½ cup Chickpeas
½ cup Kidney beans
1 cup Lentil
3 Onions (medium sized), sliced
5 cloves Garlic, minced
1 cup Kashk* (Iranian Whey)
1 tbsp All-purpose flour
3 tbsp Cooking oil (Tested with Noor Sunflower Oil)
  Salt and black pepper powder to taste


*Note: If an Iranian specialty store is not available in your locality for these ingredients, you could substitute
Reshteh with any flat pasta like Linguine or Fettuccine, and Sour Cream could be used instead of Kashk.