Preparation:
Soak peas, beans, lentils, and wheat in water for 4-5 hours. Peel and chop onions and fry in oil until slightly golden. Add hot water, peas, beans, lentils, wheat, turmeric, salt, and pepper. Cook over low heat for about one hour, stirring frequently.
Wash and chop spinach and add to the aash. Cook for another 10-15 minutes. Fry one spoonful of flour in oil for a few minutes and add to the aash. Stir and cook for a few more minutes.
Wash and finely chop the herbs. Add to the mix, and continue cooking over medium heat for about 15 minutes. Dissolve flour in a glass of cold water, add in and mix well. Add reshteh and cook over low heat for 10-15 minutes. Strands of reshteh should remain intact and uncut. Remove the mix from heat, and pour kashk evenly over it. Add fried onions on top.
Fry dried mint in oil for a few minutes. If fresh mint is used, wash and finely chop it, then fry in oil. Also, add fried mint on top of Aash-e Reshteh and serve! |
