Persian

Ash-e Reshteh with Noodles and Lentils and Saffron and Yogurt

Name: Ash-e Reshteh with Noodles and Lentils and Saffron and Yogurt
Total time: 50 min
Yield: 6 servings
Cuisine: Persian
Ingredients: 1 cup lentils, rinsed; 1/2 cup reshteh noodles; 2 tbsp olive oil; 1 onion, diced; 2 cloves garlic, minced; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp saffron threads; 1/2 cup plain yogurt; 1/2 cup water

A traditional Persian soup with noodles, lentils, saffron, and yogurt.

50 minutes6 servings

Method

In a pot, cook lentils in 4 cups water until tender, about 30 minutes.
In a separate pot, cook noodles in boiling salted water until al dente. Drain.
In a pan, heat oil. Sauté onion and garlic until soft. Add lentils and water.
Stir in saffron, noodles, and yogurt. Cook 5 minutes. Serve.

Soups Vegetarian Stew

Read in another language

More Persian recipes →