Recipe Tip: Persian Bean Stew: Ash Reshteh - Falstaff

Instructions

1. Step 1

   Heat the oil in a large pot. Fry the onions in it until they start to colour and turn translucent. Lift out half of the onions and set aside for later.

2. Step 2

   Add the chickpeas, red beans and turmeric, fry for five minutes with the onions. Pour in stock, bring to a boil then simmer gently until beans are tender, which will take about 50 minutes, only then add salt and pepper to season.

3. Step 3

   In a separate pan, heat a little oil and deep fry the garlic until golden brown.

4. Step 4

   Lift the garlic out of the oil, drain on kitchen towel and set aside. In the same oil, briefly fry the dried mint until fragrant. Put aside.

5. Step 5

   Add the herbs and pasta to the soup and cook until the pasta is al dente, about 10 to 12 minutes.

6. Step 6

   Divide the soup among bowls and garnish with roasted onions, fried garlic, the mint oil and sour cream.

7. Step 7

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8. Step 8

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9. Step 9

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10. Step 10

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11. Step 11

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