1cupFresh Chives or Scallions Chopped (Green portion of Scallions only)
1/2poundFresh SpinachChopped
1/2poundLinguineor Reshteh (Persian noodles)
1cupSour Cream or Plain yoghurt or Kashk (Persian whey)
Saltto taste
Pepperto taste
Instructions
If using dried legumes, soak them the night before, cook each one separately until tender. You can always use canned, strain before adding to the pot.
Sauté onions and garlic until past translucent. Then add turmeric and continue to sauté for another 5 minutes. Set onion and garlic aside until ready to go in the pot.
Bring 6 cups of water to boil.
Add chopped herbs and simmer on medium heat for 20 minutes.
Add the spinach and cook for a further 10 mins.
Add onion and garlic mixture.
Add cooked/ canned chickpeas, navy beans and kidney beans to the pot, let simmer for 10 minutes.
Add lentils and mung beans. If you add these two too early, they tend to disintegrate.
Add noodles. Make sure to stir it in so they don’t stick together. Simmer until cooked.
Season the ingredients with salt and pepper. Then mix well.
Drizzle some sour cream or plain yoghurt or kashk on the top.
Optional: Garnish with kashk (yoghurt or sour cream), caramelized onions and fried mint.