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Brown Sugar Boba Cheesecake Recipe

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Ash Reshteh is a traditional Persian noodle and herb soup bursting with fresh herbs, legumes, and leafy greens. This hearty one-pot dish, often enjoyed during Persian New Year, features a blend of chickpeas, kidney beans, lentils, and reshteh noodles simmered to perfection in a flavorful turmeric and dried mint infused broth, finished with creamy kashk or yogurt and brightened with lemon juice.

Ingredients

Main Ingredients

  • 1 large onion - diced
  • 4 large garlic cloves - diced
  • 1 ½ tablespoons dried mint
  • 1 teaspoon turmeric powder
  • ½ cup dried chickpeas soaked overnight (or 1 cup canned chickpeas)
  • ½ cup dried kidney beans soaked overnight (or 1 cup canned kidney beans)
  • 1 cup dried green lentils
  • 1 bunch (~2oz / 60g) fresh parsley
  • 1 bunch (~2oz / 60g) fresh cilantro/coriander
  • 12oz / 340g fresh spinach
  • 4 green onions/scallions
  • 4oz / 120g reshteh noodles (or dried udon noodles / linguine)
  • ½ cup liquid kashk mixture (or ¾ cup sour cream or thick Greek yogurt)
  • 4 cups vegetable broth (preferably low sodium)
  • 2 tablespoons extra virgin olive oil
  • ½ lemon
  • Salt and black pepper to taste

Optional Garnish

  • Fried crispy onions
  • Fried dried mint
  • Extra dollop of kashk, sour cream or thick yogurt

Instructions

  1. Sauté Aromatics: In a large pot, heat 1 tablespoon of olive oil over low heat. Add the diced onion and sauté until lightly golden brown to develop a sweet, caramelized flavor.
  2. Add Garlic and Spices: Incorporate the diced garlic, turmeric powder, dried mint, and the remaining tablespoon of olive oil. Continue sautéing for 3-5 minutes until the mixture becomes aromatic and flavorful.
  3. Add Liquid Base: Pour in the vegetable broth and 4 cups of water. Season the mixture with salt and pepper, then bring it to a boil over medium heat to prepare for simmering the legumes.
  4. Cook Chickpeas and Kidney Beans: If using dried chickpeas and kidney beans soaked overnight, add them now. Cover the pot with a lid and let it simmer slowly for 30 minutes, allowing the beans to soften.
  5. Simmer Lentils: After 30 minutes, reduce the heat to low. Add the dried lentils and continue to simmer with the lid on for 15 minutes, ensuring the lentils cook through tenderly.
  6. Prepare Fresh Herbs: While the broth simmers, finely chop the stems (discarding coarse stems) and roughly chop the leaves of parsley, cilantro, green onions, and spinach to prepare them for adding to the soup.
  7. Add Fresh Greens: Stir all the fresh herbs and spinach into the pot. Simmer with the lid on for 30-40 minutes until the greens are thoroughly cooked and wilted, enhancing the soup’s herbal flavor.
  8. Add Canned Beans (if applicable): If using canned chickpeas and kidney beans instead of dried, add them now and allow them to heat through in the simmering broth.
  9. Cook Noodles: Break the noodles into three even pieces and add to the soup. Cook according to package instructions until fully tender, making sure the noodles are soft and not al dente.
  10. Adjust Consistency and Seasoning: If the soup is too thick, add 1-2 cups of water to reach desired consistency. Taste and adjust seasoning, ensuring legumes and broth are well cooked and flavorful.
  11. Add Kashk or Yogurt: Stir in the kashk mixture, sour cream, or thick Greek yogurt to add creaminess. Add a good squeeze of lemon juice, then cook for a few more minutes to meld the flavors.
  12. Serve and Garnish: Ladle the soup into bowls and optionally garnish with fried crispy onions, fried dried mint, and an extra dollop of kashk or yogurt to elevate the texture and aroma. Enjoy this soulful Persian comfort food!

Notes

  • Soaking dried chickpeas and kidney beans overnight reduces cooking time and improves digestibility.
  • If the broth thickens too much during cooking, adding water helps maintain a soup-like consistency.
  • Reshteh noodles are traditional but can be substituted with udon or linguine if unavailable.
  • Kashk is a fermented whey product; sour cream or thick Greek yogurt are good alternatives if kashk is not available.
  • Frying some dried mint and crispy onions separately enhances aroma and texture for garnishing.

Find it online: https://miracooking.com/brown-sugar-boba-cheesecake-recipe/