Ash Reshte |

Ash Reshte is a staple dish for our Sizdah Bedar (Iranian Nature's Day) every year, especially if the weather is rainy.
You already know that making Ash Reshte is quite time-consuming, but if, like me, you’ve pre-cooked the ingredients in advance and prepared your Ash Vegetable and Fried Onions with the help of Pemina, you can enjoy a hassle-free cooking experience and prepare your Ash Reshte quickly and easily.

https://pemina.com/

🔴Ingredients for 10 servings:
1 Medium Beef Bone Marrow
50g Beef (Optional)
1 Medium Onion (for Cooking the Bone Marrow)
1 Pack of Ash Reshte Noodles
1.5 Cups Dried Pinto Beans
1.5 Cups Dried Chickpeas
1.5 Cups Rolled Oats
10 Tablespoons of Kashk
½ Cup Boiling Water (to Dilute the Kashk)
2 Packs of Pemina’s Mixed Vegetable For Ash
Salt, black pepper, and turmeric (to taste)

🔴Middle Ingredients:
5 Medium Onions (Sliced and Fried)
1 Heaping Tablespoon of Grated Garlic
1 Tablespoon Dried Mint
1 Tablespoon Tomato Paste

🔴Special Herbs for Ash Reshteh:
150g Chard
50g Spinach
50g Parsley
50g Chives (or Iranian Leek)
50g Coriander
25g Dried Mint


Tip 1: Let the bone broth simmer on very low heat overnight for the best flavor.
Tip 2: Soak the beans and chickpeas for 3 to 4 hours beforehand, and cook them separately.
Tip 3: Adding rolled oats and tomato paste is optional. I followed my grandmother’s recipe and highly recommend you try it too!