Aush/Ash Reshteh
Ingredients
- 1 Tbsp. Olive Oil
- 1 lb. Ground Beef
- 1 Onion, Large, Diced
- 2 cloves Garlic, Minced
- 1 tsp. Coriander
- 1 tsp. Cumin
- 1/4 tsp. Chili Powder
- 1/2 tsp. Turmeric
- 6 cup Vegetable Broth
- 1 cup Spinach, Chopped
- 1 cup Cilantro, Chopped
- 1 cup Parsley, Chopped
- 1 cup Green Onions, Chopped
- 12 oz. Long Noodles, Such as Linguini or Dried Udon
- 1 15 oz. can Chickpeas
- 1 15 oz. can Red Kidney Beans
- 1 cup Greek Yogurt, Additional for Topping
- 1 tsp. Dried Dill
Toppings
- 1/2 tsp. Red Pepper Flakes, Optional
- 1 tsp. Dried Mint, Optional
Instructions
- Add olive oil to a large pot over medium-high heat. Add ground beef with onions, minced garlic, coriander, cumin, chili powder, turmeric and salt. Cook to brown meat slightly, about 5 minutes.
- Pour in vegetable broth and bring to boil.
- Add chopped cilantro, spinach, parsley and green onions.
- Return to boil, then add noodles.
- Simmer until noodles are tender, about 6-8 minutes.
- Add chickpeas and red kidney beans to the pot.
- In a separate bowl, add a scoop of hot broth and Greek yogurt, whisk until smooth then add it to the pot.
- Sprinkle in dill.
- Let the Aush simmer for a few more minutes, allowing all flavors to meld together.
- Serve garnished with red pepper flakes and dried mint, if desired. Enjoy!
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