Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground black pepper
- 2 cups vegetable broth
- 1 cup uncooked reshteh khoshkar (Persian noodles)
- 1/2 cup chopped walnuts
- 2 cups fresh spinach leaves, chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Medium skillet
- Wooden spoon
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the turmeric, cumin, coriander, cardamom, cinnamon, and black pepper and cook for 1 minute.
4. Add the vegetable broth and bring to a boil.
5. Add the reshteh khoshkar and cook for 10 minutes.
6. Meanwhile, heat a medium skillet over medium heat.
7. Add the walnuts and cook until lightly toasted, about 5 minutes.
8. Add the spinach, parsley, and cilantro to the pot and cook for 5 minutes.
9. Add the toasted walnuts and season with salt and pepper to taste.
10. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 250
Fat: 13g
Carbohydrates: 28g
Protein: 8g
Substitutions for Ingredients:
- Olive oil can be substituted with any other cooking oil.
- Vegetable broth can be substituted with chicken broth or water.
- Reshteh khoshkar can be substituted with any other type of pasta.
- Walnuts can be substituted with any other type of nut.
- Spinach can be substituted with kale or Swiss chard.
- Parsley and cilantro can be substituted with any other type of fresh herb.
Variations:
- This dish can be made with other types of vegetables such as mushrooms, bell peppers, or zucchini.
- This dish can be made with other types of nuts such as almonds, cashews, or pecans.
- This dish can be made with other types of fresh herbs such as dill, mint, or oregano.
Tips and Tricks:
- Make sure to toast the walnuts before adding them to the dish to bring out their flavor.
- Make sure to season the dish with salt and pepper to taste.
Storage Instructions:
This dish can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
This dish can be reheated in the microwave or on the stovetop.
Presentation Ideas:
This dish can be served with a dollop of Greek yogurt or a sprinkle of feta cheese.
Garnishes:
This dish can be garnished with toasted walnuts, fresh herbs, or a drizzle of olive oil.
Pairings:
This dish pairs well with a green salad or a side of roasted vegetables.
Suggested Side Dishes:
This dish can be served with a side of steamed rice, roasted potatoes, or sautéed vegetables.
Troubleshooting Advice:
If the dish is too dry, add a splash of vegetable broth or water.
Food Safety Advice:
Make sure to store the dish in an airtight container in the refrigerator and consume within 3 days.
Food History:
Reshteh khoshkar is a type of Persian noodle that is traditionally served with spinach and walnuts. It is a popular dish in Iran and other Middle Eastern countries.
Flavor Profiles:
This dish has a savory flavor with a hint of sweetness from the walnuts and a hint of spice from the turmeric, cumin, coriander, cardamom, cinnamon, and black pepper.
Serving Suggestions:
This dish can be served as a main course or as a side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Iranian