Day 4 Persian New Year

By Cooking With Ayeh · 150 min

Ingredients

Instructions

1. In a large pot, sauté the diced onion in 1 tablespoon olive oil over low heat until lightly golden.
2. Add the garlic, turmeric, dried mint and the second tablespoon of olive oil, and sauté 3-5 minutes until fragrant.
3. Add the vegetable broth and 4 cups water, season with salt and pepper, and bring to a boil over medium heat.
4. If using soaked dried chickpeas and kidney beans, add them now and simmer gently for 30 minutes with the lid on.
5. Reduce to low heat, add the lentils and simmer for 15 minutes with the lid on.
6. Finely chop the parsley, cilantro, green onion and spinach stems, discarding coarse stems, and roughly chop all the leaves.
7. Add all the herbs and spinach and simmer 30-40 minutes, lid on, until the greens are wilted and fully cooked. If using canned chickpeas and kidney beans, add them now.
8. Break the noodles into 3 even pieces and cook in the broth according to package instructions until fully cooked, not al dente. If the broth is too thick, add 1-2 cups of water. Taste and season the broth and legumes.
9. Stir in the kashk, sour cream or Greek yogurt until creamy, add a good squeeze of lemon juice and cook a few minutes more.
10. Serve with optional crispy fried onions, fried dried mint and a dollop of kashk, sour cream or yogurt.

Summarized from Cooking With Ayeh's video. Watch it for the details.

More recipes with

GarlicOnionLemonScallionSpinachChickpeaCanned chickpeaLentil