Ingredients with Measurements:
- 1 cup of Persian noodles (reshteh)
- 1 cup of kashk (Persian whey)
- 1 cup of chopped parsley
- 1 cup of chopped cilantro
- 1 cup of chopped spinach
- 1 cup of chopped green onions
- 1/2 cup of dried mint
- 1/2 cup of vegetable oil
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1 teaspoon of turmeric
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 8 cups of water
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté until golden brown.
2. Add the turmeric, salt, and black pepper to the pot and mix well.
3. Add the chopped parsley, cilantro, spinach, and green onions to the pot and sauté for 5 minutes.
4. Add the dried mint to the pot and sauté for another 2 minutes.
5. Add the water to the pot and bring to a boil.
6. Add the Persian noodles to the pot and cook for 10 minutes or until tender.
7. Add the kashk to the pot and stir well.
8. Simmer the soup for 5 minutes.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 35g
Protein: 10g
Sodium: 600mg
Fiber: 5g
Substitutions for ingredients:
- You can use any type of noodles instead of Persian noodles.
- You can use Greek yogurt instead of kashk.
Variations:
- You can add cooked chickpeas or lentils to the soup for extra protein.
- You can add diced potatoes or carrots to the soup for extra vegetables.
Tips and tricks:
- Be careful not to overcook the noodles, as they can become mushy.
- If you don't have dried mint, you can use fresh mint instead.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls and garnish with a dollop of kashk and a sprinkle of dried mint.
Garnishes:
- Kashk
- Dried mint
Pairings:
- Serve the soup with warm bread or crackers.
Suggested side dishes:
- Persian cucumber and tomato salad
- Hummus and pita bread
Troubleshooting advice:
- If the soup is too thick, add more water to thin it out.
Food safety advice:
- Make sure to cook the noodles and vegetables thoroughly to avoid any foodborne illnesses.
Food history:
- Kashk-e-Reshteh is a traditional Persian soup that is typically served during the Persian New Year (Nowruz) celebrations.
Flavor profiles:
- The soup has a tangy and savory flavor from the kashk, and a fresh and herbaceous flavor from the parsley, cilantro, spinach, and green onions.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Region: Iranian