Ash-e Reshteh with Smoked Cheese Pitas and Garlicky Lemon Yoghurt
Nutrition per serving
Calories | 672 kcal |
Protein | 32.5 g |
Carbs | 80 g |
Fats | 24.4 g |
Saturated Fat | 6.7 g |
Monounsaturated Fat | 10.6 g |
Polyunsaturated Fat | 2.3 g |
Sugars | 5.1 g |
Fiber | 24.5 g |
Sodium | 771 mg |
Ingredients
Onion | |
Garlic | |
Ground Turmeric | |
Red Pepper Flakes (Chili Flakes) | |
Fresh Mint Leaves | |
Parsley | |
Green Onions/Spring Onions or Scallions (including tops and bulb) | |
Canned Mixed Beans (drained) | |
Cornstarch (Corn flour) | |
Baby Spinach | |
Vegetable Stock (Unsalted) | |
Lemon Juice | |
Whole Wheat Pita Bread | |
Olive Oil | |
Smoked Cheese | |
Greek Yogurt (whole milk) | |
Water |
1. Slice onions into half-moon shapes.
2. Finely chop garlic (reserve 1/4 tsp for the Greek yogurt garnish)
3. Chop the mint and parsley.
4. Finely chop the spring onion.
5. Drain/rinse mixed beans.
6. Heat a tablespoon of oil in a pan over low medium heat. Add the onion and garlic and cook for about 10 minutes until softened.
7. Add the turmeric, chili and a large pinch of salt and pepper and cook for about 30 seconds.
8. Add the beans to the pan, turn heat to medium and cook for 1 minute. Stir in the flour and cook for another minute. Stir frequently.
9. Now add the mint, parsley, spinach, spring onions, half the vegetable stock pot, 350ml water and a large pinch of salt.
10. Turn the heat to high and bring to a boil, lower heat and simmer for about 10 minutes. Stir often.
11. Meanwhile, in a small bowl, combine the Greek yogurt, ¼ tsp of chopped garlic, lemon juice, and a pinch of salt. Cover and set aside.
12. Place the pita bread under the grill and toast for about a minute. Turn and sprinkle with the grated cheese. Grill until cheese is melted and bubbly. Remove and slice into 4.
13. Serve the soup in a bowl with a dollop of the Greek yogurt and the Pita bread for dipping.