Shared by Ronit Drucker, Rozita Gol, Evelyn Siouni and Coby Gohari
Shared by Ronit Drucker, Rozita Gol, Evelyn Siouni and Coby Gohari
Ash Reshteh (Persian Creamy Noodles with Walnuts and Raisins)
Yield: 10-12 servings
Ash Reshteh (Persian Creamy Noodles with Walnuts and Raisins)
Yield: 10-12 servingsFamily Journey
Bukhara, UzbekistanMashhad, IranTehran
Holon, IsraelQueens and Great Neck, NY
Ash reshteh typically refers to a Persian noodle and bean stew made with greens, but this version from the late Tamar Moradoff is more of a creamy noodle dish with beans, walnuts, and raisins. Reshteh refers to the noodles, which unlike Italian noodles are made with salt. They’re worth seeking out at an Iranian supermarket and are widely available online.
Read more about Tamar and her family in "The ‘Boss Lady’ Mashadi Chef and Grandmother" and try her recipes for Shavuot including grape leaf dolmeh with sweet and sour filling, Persian green rice with potato tahdig, shir bereng (Persian rice pudding).
Ingredients
- 3-4 cups neutral oil
- 2-3 lbs white onions, halved and thinly sliced
- 3 ½ teaspoons salt, divided
- 1 lb walnuts, chopped
- 1 lb raisins, chopped
- ⅛ teaspoon turmeric
- 2 teaspoons dry mint (optional)
- 1 pack Sadaf enriched flour noodles, cut into 3 pieces
- 8 oz whole milk yogurt
- 8 oz sour cream
- 1 can dark kidney beans
Preparation
Step 1
In a large saute pan, heat 1 cup of oil over medium heat. Add the onions and fry until golden, stirring occasionally for about 10-12 minutes. Add the chopped walnuts, raisins, turmeric and 2 teaspoons of salt and cook for another 2-4 minutes. Remove from heat and set aside.
Step 2
In a medium sized pot, bring salted water to a boil over high heat. Add the noodles, stirring a bit to prevent sticking. Cook until al dente, about 4 minutes. Remove from heat and strain in a colander under cool water.
Step 3
In a large serving bowl, mix together the sour cream, yogurt, dried mint (optional) and 1 teaspoon salt. Using tongs, add the noodles into the yogurt mixture. Gently stir to coat the noodles in the yogurt mixture, add ¼-½ cup of the reserved water to achieve a creamy consistency.
Step 4
Decorate with the onion mixture and dark kidney beans and serve.
