Recipe Tip: Persian Bean Stew: Ash Reshteh - Falstaff

Recipe Tip: Persian Bean Stew: Ash Reshteh - Falstaff

Top Recipe for 4 Persons. All ingredients and tips for getting it right. A good Ash Reshteh has to be thick enough that the spoon gets stuck in it. But only good things are allowed in: herbs, beans, pasta, onions and soured milk.



    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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