Recetas del mundo

Cocinas del mundo, sin animales

Name: Ash Reshteh
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 6 servings
Cuisine: Iran (Persia)
Ingredients: ½ cup dried chickpeas, soaked overnight (or 1 can drained); ½ cup dried red kidney beans, soaked overnight (or 1 can drained); ½ cup brown or green lentils; 8 cups water or vegetable stock; 3 tbsp olive oil; 2 large onions, finely chopped (keep 1 separate for garnish); 5 garlic cloves, minced; 1 tsp turmeric; 1 tsp black pepper; 2 cups fresh parsley, chopped; 2 cups fresh cilantro, chopped; 1 cup fresh dill, chopped; 4 cups baby spinach (or 1 cup frozen chopped spinach); 1 tsp salt (more to taste); 150g Persian reshteh noodles (or linguine broken into 3-inch pieces); Juice of 1 lemon (or 1 tbsp white vinegar); ½ cup raw cashews, soaked 2 hours in hot water; ¼ cup water; 2 tbsp lemon juice; 1 tsp white miso (optional, for tang); ½ tsp salt; 1 small onion (reserved), thinly sliced and fried in 3 tbsp oil until dark golden; 1 tbsp dried mint, fried 30 seconds in the leftover onion oil — until it turns bright green-black and smells intoxicating