Hotels & Restaurants in UAE
Aash Reshteh Soup
Soak the Chick Peas, black eye beans and lentils over night. Thinly slice the onions and fry until golden brown, reserve half for garnish, add the rest to the Chick peas, black eye beans, lentils and Chicken stock and cook for 30 minutes.Add Seasoning and all the herbs finely chopped along with the flour dissolved in a little water. Cook for another 10 minutes. Add the reshteh and cook for a further 5 minutes. Serve hot garnished with fried onions and dry mint
Ingrediants:
Reshteh - Iranian Noodles, Parsley, Spinach, Dill, Corriander, Chick peas, Black Eye Beans, Brown Lentils, Fresh Mint, Onions, Flour, Cooking Oil, Chicken Stock&&400, 200, 200, 200, 200, 150, 150, 150, 10, 200, 50, 50, 150&&1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 1, 2, 2
Category: Appetizers
Back