Background

Being known as an ethnically and culturally diverse country, Iran is among very few countries that are home to nomads. The largest tribes in Iran are Bakhtiaries, Qashqai, Turkmen, Shahsevan, etc. Each of these nomadic tribes has its history, tradition, hierarchy, social structure, dress, and of course food, including Layi Polo.

Qashqai people are mostly Turkic who live in various provinces such as Fars, Isfahan, and Khuzestan. However, the majority of them live in Fars province near Shiraz. As the name nomads suggest, these people migrate from one pristine place to another in search of a proper condition, including climate and pasture for their cattle.

Qashghaei nomads move across the Zagros mountain range. They enjoy a traditional lifestyle the same as their ancestors, relying heavily on natural elements and being in harmony with nature; something which is reflected in numerous aspects of their life including their choice of traditional dress and their cooking.

On the contrary to what is happening in the world with the technology explosion, Qashqai nomads are still keeping themselves as far away as possible from the new trends. Nature has had a profound effect on their choice of lifestyle. Just imagine living in a black tent produced by woven goat’s hair, waking up under the vast sky, drinking fresh milk and taking flocks to pastures, breathing fresh air, and being surrounded by nature. It would be great, but not many people can follow this traditional way of life. Nomads live a simple life in complete peace with their surroundings. They have learned to make the best use of basic materials available in their surroundings and then turn it into some useful and practical tools.

 

Layi Polo-Qashqai Nomad’s food

Since ancient times, natural conditions have been an undeniably important factor in determining people’s diet and their food culture. This is not an exception when it comes to nomads, as they are primarily affected by natural conditions. Their diet is pretty much dependent on their livestock ranging from dairy products to meat.

Besides their daily routine foods, Qashqai tribes have got unique foods that are super delicious. One of these foods which are served on special occasions is called layi polo. The food has different versions throughout the country, each one having a local element added to it.

The one that we are going to elaborate on is related to the Qashqai tribe and has goat’s meat as the main ingredient. In the Persian language, the name Layi Polo indicates that sth is put among rice layers (layi means within and polo means backed rice).

The food is usually prepared for honored guests or in weddings celebrations. As Ghashqai people’s cooking is nature-based, they carefully prepare the food over firewood (on a wood fire) as they don’t use modern ovens. Using fresh meat of sheep or goats that have been grazing up in the hills together with other fresh ingredients such as herbs and spices will double the taste of this food and give you a whole new experience in comparison with your previous definition of being yummy.

Ingredients

To make Layipolo we need the following ingredients:

-Persian rice: 4 cups

-mutton: 500gr (or goat’s meat)

-onion: 3

-prune: 200 gr

-walnut: 200gr

-Pomegranate seeds: 100gr (alternatively, you can use barberry)

– Raisin: 200 gr

-oil: as much as necessary

-salt, pepper, turmeric: as much as necessary

-saffron (optional)

Attention; you need to prepare saffron:

Grind saffron threads, mix them with small cubes of ice and let them soak in a cold place like a refrigerator for a few hours.

-Persian rice spices (a mix of cinnamon, cardamom, cumin, dried rose petals, and nutmeg which gives a special flavor to the steamed rice): 1 spoon (optional)

Reciepe

Step 1: steam the meat with onion then add salt to it and fry it in oil until both sides are fried.

Step2: wash the rice gently with water and drain it you need to repeat this phase until the water becomes clear, then soak the rice in water (it should cover the rice by 1 inch) and add one spoon of salt let it aside for about 3 hours (depending on rice quality). Fill a large pot with water and put it on the fire and let it boil then add at least 3-4 spoons of salt and a little oil, now you need to add the drained rice to the pot, wait until the rice drains pop up after 2-3 minutes the rice is ready to be drained with the usage of a colander.

Step 3: Prepare the onions; chop them and fry them in a pan with oil. When they are changed in color (fry until golden).

Step 4: put a pan on the fire (medium one) and add oil, fried onion (you need to save some for the rice), prune, raisin, pomegranate seed, walnut, and spices including turmeric, salt, pepper (both black and red ground pepper), finally add the pomegranate paste (sweet and sour one).

Step 5: Prepare a pot, add oil, and put bread (Nan Lavash in Persian) for Tahdig (crispy rice), then add a thin layer of rice to cover the bread, now put the meat on top of it, add the mixture to the pot. Mix the other parts of fried onion with the rest of the rice and add to the pot to cover the meat. You need to shape the rice into a pyramid. It helps the rice to cook better. Poke several holes in the rice and add a cup of water to it. Use the pot’s lid to cover it, put it on the heat, turn the heat up and wait until you hear the sound of water and oil mixing, then that’s the right time to put a flame tamer under the pot and lower the heat, let it cook for almost 1-1:30 minutes.

Summary

A food that has its origins among Iranian nomadic people. Layi Polo benefits from fresh ingredients and plays an inevitable part in Qshqai tribes’ festivities. The food gives a taste of their culture, and serving it for guests is an indication of the respect nomads hold for their honored guests.

BACKGROUND

If you are a fan of walnuts, like me, then this Iranian food is the best option for you, to quench your desire. Coming originally from the North part of Iran, the popularity of this food is not restricted to just the north, almost in all parts of the country you can find a local version of Fesenjoon. The food is made on different occasions, however, in north provinces specifically Guilan, having it as an inseparable part of wedding celebrations is a must.

Besides walnut, another unavoidable ingredient employed in Fesenjoon is pomegranate. Being known as Iran’s national fruit, using pomegranate in the food, indicates the significance of this stew among Iranians. Anaar (as the pomegranate is called in Persian), bears both cultural and religious significance for Iranians; both Persian poetry and art are filled with the presence of this fruit. It’s a common belief that Anaar is a fruit of heaven and reflects fertility.

Throughout the country varieties of Anaar can be found, with distinct tastes and colors. Making use of each type of these pomegranate creates different tastes in Fesenjoon. Generally, it can be said that, in the North part of the country, Fesenjoon is mostly sour, while in Tehran, it has a sour-sweet taste, and in cities such as Kerman and other central provinces people are inclined to have it sweet. Even in a small province like Guilan, one can find various recipes of Fesenjoon or as it is called in the local language “Aghuz Ghatogh”. For example in Rudbar, the food has a light brown-green color, in Astaneh Ashrafiye the color is almost red as they use tomato paste alongside pomegranate paste, and in Amlash you can find it dark brown.

WHAT DO YOU NEED TO MAKE Fesenjoon?

Let’s get familiar with some of the chief factors in the process of preparing this food in the north, since in this article I’m going to focus mostly on Guilan’s version of Fesenjoon, and give my recipe.

To have it as traditional as possible we need:

Gamaj: the special pot used in Guilan province

Walnut: people make sure to buy the local ones since they have better taste and produce more natural oil while cooking

Duck meat: it’s common to use other types of meat but if you want to have it like the local people then using duck is a proper option

Sour pomegranate paste: in the Northern provinces, people make their pomegranate paste or buy it from local markets in which the country women sell homemade ones.

Wild plum paste: originally it is provided from local markets which are quite common in every city of Guilan province

Nimkar (Namak yar): a traditional clay utensil used to grind walnut with the help of a unique stone called Moshte Sang.

Nowadays, not as common as it used to be, however, in small villages it is still people’s top choice to prepare walnut or other traditional things like Dalar(in local language) or Namak Sabz (in the Persian language).

Ingredients

Here I’m going to give my family’s recipe, one that my aunt taught me:

Ground walnuts: 1 cup

Duck meat: 300 gr (either chicken or red meat is acceptable too, in some parts of the country using meatballs are more popular)

Sour Pomegranate paste: ½ teaspoon (the exact amount depends on the sourness of the paste)

Plum paste: ½ teaspoon (usually sour or sour-sweet)

Tomato paste: ¼ teaspoon

Onion: 3 small-sized

Salt: to taste

Black pepper: a pinch

Turmeric: a pinch

Water: as much as necessary (usually 3-4 cups)

Ice cubes (small ones): 5-6

Attention: in this version of Fesenjoon we do not use any oil. The food relies heavily on walnut’s natural oil

To make the food we need 2 separate pots; one for cooking duck and the other one Gamaj or any other pot

Reciepe

Step 1:

First of all, pour one cup of water into a bowl and add ground walnut, mix them with your hands until the walnut is completely mixed with water. Then place a fine-mesh strainer over a bowl to strain the mixture of walnut and water (This will make our Fesenjoon has a smoother texture), pour it into the Gamaj.

Step 2:

Put duck meat in a pot, add water, and cut 2 onions into wedges. Put it over the heat and let it boil for 15 minutes. Then drain it and add the meat to the Gamaj. Pour 4 cups of water into the pot.

Step3:

Grind the last onion, Remove its water and add it to the mixture.

Step4:

Now, add turmeric, salt, and pepper. Put the Gamaj over the low heat. After about half a minute add pomegranate, plum, and tomato paste, and let it cook for approximately 5 hours. Meanwhile, you need to check it, and when the stew is getting thickened add one or two ice cubes each time. Repeat it 3-4 times during the food preparation. This method act as a way to extract walnuts’ oil more and more. In the end, you’ll have a stew with at least 2-3 centimeters of oil on top of it. In Guilan people usually let the stew cook slowly overnight.

Now you have a delicious persian meal. But be careful not to gain too much weight! Fesenjoon is a very nutritous and strong food.

Summary

Coming from the north part of the country, this food has found its way into every Iranians’ house. Almost everybody loves it and the reason lies in the fact that Fesenjan is made in different tastes, ranging from sweet to sour and sweet-sour. For those walnut lovers out there the food is a must.

A popular Persian dessert

Sholeh Zard or Persian rice pudding is a traditional Iranian dessert. Sholeh Zard plays a key role in every occasion held in Iran, no matter in which part of the country you are living, when it comes to special occasions Sholeh Zard would be among the top choices. Iranians cook and serve this dessert for various possible reasons, ranging from religious ceremonies to ancient ones such as Nowrooz or Yalda.

On religious ceremonies such as Ramadan (month of fasting among Muslims), having Sholeh Zard, as a key part of Iftar (a meal that MUSLIMS EAT AND BREAK THEIR FAST) is quite unavoidable, given its nutritional values and heavenly taste. Moreover, this dissert is considered as a proper option for Nazri or food offering; a traditional Persian custom in which Iranians distribute free food among the poor and their families.

The most exciting part in preparing sholeh zard is the final stage, stirring the pot and decorating the bowl of sholeh zard. It is believed that when you are stirring the Nazri pot whatever wishes you make will come true, as a result, everyone looks forward to grabbing the chance.

When it comes to designing bowls of sholeh zard, based on the occasion, it is common to have Persian calligraphy. For example, in religious ceremonies, the names of Imams are written on top of the dessert with the help of ground cinnamon and rose petals.

What does the name Sholeh Zard suggest?

The name Sholeh Zard describes the texture and color of the dessert. Sholeh refers to the texture and Zard which means yellow in Persian specifies its color. The color is derived from Saffron, the most expensive Iranian spice. This aromatic spice adds a pleasant smell and flavor to the dessert.

A fun fact about Sholeh Zard is that in Kerman it is called Ibrahim Khani.

Ibrahim khan Zahir Al Dowleh was the ruler of the Kerman province during the Qajar dynasty, and it is believed that he was the first person to introduce Sholeh Zard among the Kermanian people (however, some people believe even before him, sholeh zard was cooked in Kerman). He distributed the dessert among impoverished people in Muharram and starting from that time up to now, the dessert is named after him. This tradition (Ibrahim khan’s legacy) is still upheld by people in Kerman as a result during Ramadan, people make sure to prepare this superb pudding and distribute it.

Tirgan and Sholeh Zard

Another festive occasion in which Sholeh Zard is served is Tirgan; an ancient festival in which people celebrate the heroic act of Arash the Archer (in Persian Arash Kaman Gir). Based on Iranian myths, he is the person who wisely determined the borders of Iran by launching his arrow as far as possible. Moreover, Tirgan is dedicated to Tishtrya (a divinity in charge of rainfall according to Zoroastrianism). The festivity is still celebrated in some parts of Iran, such as the Mazandaran province.

Ingredients

To cook Sholeh Zard, you need to have two essential Iranian ingredients: Saffron and rose water. These two key elements bring out the exquisite flavor of this beloved dessert.

Ingredients

Iranian rice: 250 gr

Water: 5-7 times more than rice amount

Saffron: 2 teaspoons

White Sugar: 300-400 gr (based on your taste)

Cardamom (brewed cardamom): to taste

Rosewater: 2 teaspoons

Sliced almond: 2-3 tablespoons

Salt: a pinch

Butter: 4 tablespoons

For decoration: Ground cinnamon, Rose petals, Pistachio, and sliced almond

Reciepe

Step 1:

First of all, you need to wash the rice until the water becomes clean (rinse the rice 4-5 times). Then, the rice must be soaked in water for about 12 hours.

Step 2:

Add 5-6 times water to the rice and let it boil, then turn down the heat and let it simmer until the rice is softened. When the rice becomes mushy (if the rice became thick you need to add cold water, repeat the action up to the point that the rice becomes super tender). You need to stir occasionally to prevent the bottom from burning.

Step3:

Add bloomed saffron (take a few threads of saffron, grind them and add ice cubes to them and let it soak for 3-4 hours). Then add butter, rose water, and brewed cardamom. Stir the mix and add sugar. Stir gently and let it simmer for some time. At this stage, add the almond flakes. Cover the pot and reduce the heat to low. When the pudding has a creamy texture and is not watery, the dessert is ready. Turn off the heat and let it cool. Design it with cinnamon, almond flakes, and rose petals.

Summary

This aromatic Iranian dessert is everyone’s favorite. Having Saffron, the most expensive spice, as the main ingredient, put it on a whole different level. Moreover, being infused in rosewater and cardamom adds to the fragrance, and gives a heavenly taste to it.

November’s last Saturday has been declared as Ghormeh Sabzi day by Iranian expatriates, as a means of introducing people to this aromatic food. A dish considered by many as Iran’s national dish, Ghormeh Sabzi is seen as

everyone’s favorite. As a 29-year-old Iranian, I’ve never seen someone who can resist this food’s temptation. In Iran, Ghormeh Sabzi is served over Saffron rice with tahdig. If you decided to make Ghormeh Sabzi, then prepare yourself; your house and even the alley would smell like it; and trust me you won’t regret it. There is an inseparable connection between ghomeh sabzi and mothers. In Iran almost everyone believes nothing can beat their mom’s cooked Ghormeh Sabzi.

History of Ghorme Sabzi:

It is said that the history of this food goes back to at least 500 to 2000 years ago. Yet, Ghormeh Sabzi is among those rare dishes which have had little diversion from the original version. However, it does not mean you can experience the same taste all around the country. The food is cooked with a little variation in different provinces in Iran which can be surprising even to Iranians. I can remember in Shushtar (Khuzestan province), I ate the spiciest one; in Guilan eggplant is added, Damghanian people use split pea instead of kidney beans; in some places, different kinds of herbs are used; even the method used and the time spent on frying herbs result in totally different kind of Ghormeh Sabzi. Actually the story can go on and on, given the number of cities and cultures we’ve got in Iran.

The word Ghorme Sabzi consists of two parts. Let’s start from the second word. Sabzi in Farsi means Herb and Ghormeh (means fried) was actually a method used by the nomads to preserve meat. The method is quite interesting: nomads lead a simple lifestyle which revolves mostly around their livestock. They have to migrate in the hope of finding a better pasture, while facing harsh weather conditions. To successfully manage the situation, they have to use some safe methods to preserve foods and necessary ingredients. Ghormeh is one of the methods they applied for meat preservation. After animal killing, the meat would be fried with fat up to the point the excess water is removed (de-moisturize it). Then, the fried meat would be put inside a rumen, and the left fat would be added. Finally, the rumen filled with meat would be sealed and kept in a safe place for future use.

Now, let’s see what will happen if East meets West? In this case, Iran and Italy. If you are a fan of pizza then the good news is, you can try Ghormeh Sabzi Pizza. In 2007, a creative Iranian chef mixed Ghormeh Sabzi and Pizza, which won him third place in the competition.

 Summary:

Winning the unofficial title of Iran’s national dish is not easy. In a country abundant with sumptuous foods, Ghormeh Sabzi (a Persian herb stew) is everyone’s favorite. The food is cooked with little variations in different regions. The word Ghormeh sabzi consists of two parts with the first hinting at a method used by the nomads to preserve meat.

History of Ghambar Polo:

Ghambar Polo, is originated from Shiraz, the capital of Fars province. A city known for its poetry, history, culture, and anything that Iranians can be proud of. Shiraz is a top choice for any foreigner visiting Iran, and also for Iranians, specifically in Ordibehesht (between April and May); as we believe Shiraz turns into a paradise this month.

Well, if you are not familiar with the Persian language you wouldn’t think that the name is a little strange or unique, but for Persian speakers, the name comes with a big question, what’s the reason for choosing such a name?

In the Persian language, Gham means sadness, and Polo is steamed rice thus the literal translation would be like; sadness on rice. In another pronunciation, we have got Qanbar which is an Old Iranian name for men, and Polo (Persian style steamed rice), and in both cases the name is bizarre. Besides having a unique name, Ghambar polo or Qanbar polo is among those foods that have different stories attached to them. According to some people, the name Ghambar polo indicates the deliciousness of the food or in other words, it suggests that by eating this food you will forget your sorrows, as all of them will be taken away. Others hold the idea that the food is named after the first person who cooked it.

This scrumptious food is among the top choices in festivities and has a sweet-and-sour taste. The color is a little dark due to the usage of Grape syrup, pomegranate paste, and raisins.

Let’s have a look at how to prepare Ghambar polo;

Ingredients:

Persian rice: 4 cups

Minced meat: 350 gr

Raisin: 80 gr

Walnuts: 80-60gr

Onion: 1

Grape syrup: 1, 1/2 tablespoon

Pomegranate paste: 3 tablespoon

Chickpea flour: ½ tablespoon

Salt, turmeric, pepper: to taste

Oil: as much as necessary

Brewed saffron

Method:

Step 1: first of all we need to make meatballs. Place the meat into a bowl, add grated onion (make sure to remove its water), turmeric, pepper, salt, and chickpea flour. Mix the ingredients until they become sticky. Roll them into small balls. Put a fry pan over medium heat, add little oil and a tablespoon of water, then put the meatballs in the pan and sauté them until brown on the outside. Don’t overdo it, meatballs will be cooked with rice later on.

 

Step 3: you need to prepare the rice. Wash the rice until the water runs clean, soak it for 3-4 hours and then drain it. Pour water into the pot, add some oil ad salt, Put it on high heat and let it boil. Now, add the rice, wait until the rice grains come to the surface (3-4 minutes). The rice needs to be parboiled.

Step 4: put the pan over medium heat, add a little oil, meatballs, and crushed walnuts, Sauté for 3 minutes and then add pomegranate paste and grape syrup. Mix them and Sauté for 4-5 minutes, at the end add raisin and 1-2 tablespoons of water and let them be for a few minutes, be careful to not burn them.

Step 5: at the final stage, pour oil in the pot, add some brewed saffron, and place your favorite Tahdig (for example potato slices). Add a layer of rice and top it with a part of your mixed ingredients. Repeat until the rice is finished. Put the pot over high heat, until you hear the sound of oil, put the lid on the pot.

Attention: cover the lid with a paper towel, this will absorb the moisture so your rice won’t be mushy.

History of Ranginak:

The main ingredient of Ranginak is date. Iran is among the leading countries, producing dates, or as it is called in Persian khorma. The date palm has been cultivated in Iran since ancient times. Nowadays, the date is considered as the chief product in the southern parts of the country due to their arid and desert lands. For Iranian people specifically for southern ones, the palm tree is more than just a tree, it is considered a sacred plant and highly regarded. In the Persian language, the counting unit for the palm tree is “Nafar” or as its English equivalent “person”, sufficient proof of the superior status of this tree among Iranian people. As a result, it is no wonder that date, the fruit of this imposing tree is irreplaceable in Persian cuisine and diet. The Date has found its way into a variety of Persian cuisines, from desserts to the main course, for instance, Khorma polo (Date rice). Iranians eat Khorma (date) throughout the year, however, on some occasions such as Muharram, Ramadan, mourning ceremonies, and death anniversaries, having date remains an unwritten rule. In Iran, there is an aesthetic tradition, called Kheyrat (charitable deed) the idea behind this custom is to remember the deceased. Iranians visit cemeteries on Thursday evenings (in Persian called Shab e jomeh), on this day it’s relatively common for people to distribute dates in memory and honor of their beloved ones who have passed away.

After getting familiar with the significance of the date among people, it’s time to gain knowledge regarding one of the tempting desserts made by date. Ranginak is a Persian date dessert, which has different recipes according to the region it’s prepared, for example, Shirazi, Bushehri, Kermani, etc.

Ranginak is highly rich in nutrients and possesses dietetic values. Therefore, it can be a proper option for your breakfast, brunch or even as a healthy snack. Owing to its natural energy, the dessert has a special place in Iftar (a meal by which Muslims break their fasting). Moreover, for those people suffering from low blood pressure, Ranginak can be a superb choice.

In 2017 (1396 based on the Iranian calendar), the biggest Ranginak was made in Bushehr which brought a Guinness World Record for Iran.

As mentioned before, there are different types of Ranginak, here is the one that we are going to prepare:

Ingredients:

Wheat flour (all-purpose flour): 400 gr

Pitted Date: 400 gr

Toasted Walnut: 110 gr

Cinnamon powder: 1 tablespoon

Grated Pistachio: 1 tablespoon

Cardamom powder: 1 teaspoon

Oil or butter: as much as necessary

For garnish: Rose petals, shredded (grated) coconut

Method:

Step 1:

First of all stuff the dates with roasted walnut.

Step 2:

Now you need to toast the flour for a few minutes to get rid of the raw smell of flour. When done, add butter and stir constantly until it is golden brown and liquid. Avoid overcooking as it might taste bitter. When the mix is cooled down add cardamom and cinnamon.

Step3:

Spread half of the flour mix on the serving plate. Put the stuffed dates on them in a single layer. You can flatten them with pressure (optional). Pour the rest of the flour mix on top of the dates. Garnish it with rose petals and grated coconut (optional). Let it aside to cool and then serve it.

History of A’ash Reshteh:

It’s likely that hearing the Persian word Reshteh does not make any sense to you but as soon as people hear the word noodle, they think about East Asian countries such as China and Korea. However, it’s worthy to know that Reshteh is a name employed for Iranian noodles. Nowadays, these strings are chiefly made in a modern way at specific factories, however, in the past Iranian made their own homemade Reshteh which were far more delicious and provided a firmer texture in comparison to industrial ones. As far as I can remember, my grandma made noodles_such as A’ash Reshteh_at home with manual tools, something that you can still find in remote villages. In Iran noodles are used in a broad range of foods from A’ash (thick soup) to rice, for example; Reshteh polo is a popular Iranian dish that is made as a combination of toasted noodles and rice.

In Persian a chef is addressed, Ashpaz which indicates a person who cooks Ash, this can be proof that Iranians have high regard for Ash. Among various Iranian pottages (A’ash), the one that can be considered as the most popular and common one is A’ash Reshteh. The food maintains a significant place among Iranians, and every person thinks that their mother or grandma makes the best Ash. They make it based on their family recipe, claiming that it is handed to them by their parents. You can find Ash Reshteh throughout the year in different restaurants specifically pottage houses or, as they are called in Persian, Ashkadeh, a restaurant specializing in pottages. However, in Ramadan, the popularity of Ash Reshteh rises to the point that you can see people holding pots while standing in long queues in front of Ash kadeh. Moreover, A’ash Reshteh is quite popular as Nazri (food offerings), a tradition that is still running up today. On religious and specific occasions like Muharram and ceremonies (Eid), people offer free foods to commemorate passed ones, to ask God for the fulfillment of their wishes, and to pray for the healing of the sick. As A’ash Reshteh symbolizes good fortune, Iranians make sure to have it on Nowruz (Persian New Year).

A’ash Reshteh can be served as a main course dish as it is rich in protein, iron, and fiber. Moreover, many Iranians have it as an afternoon snack or for the breakfast; nothing can beat a bowl of A’ash Reshteh in the freezing early morning of winter.

In addition, it typically is a superb choice for vegan people, providing that it does not include sheep pen and kashk as main ingredients. Before getting into the whole process of making this mouth-watering food, it’s good to know a bit about Kashk (whey sauce). It’s a dairy product derived from yogurt. Kashk or Persian style whey is traditionally made when yogurt is properly cooked and curd is derived from it. Traditional and homemade kashk cannot be compared to the store-bought ones, to top it off, kashk which is made in the country is on a whole different level of being scrumptious.

A’ash Reshteh is made with the same base throughout the country but there are some local elements added to it in various parts. For example in Lorestan province, they add Dough (a Persian beverage or drink), or in Mazandaran they use strained yogurt.

Now, it’s time to improve your Persian cooking skills and learn How to make A’ash Reshteh like a pro-Iranian. In the following parts, I’m going to write down the whole process involved in preparing this superb dish based on my mother’s recipe.

Ingredients (for six people):

Chickpea: 50 gr

Pinto bean: 50gr

Kidney beans: 50gr

Lentil: 50gr

Onion: 5 (4+1)

Dried mint: as much as you like

Garlic: 5-6 cloves garlic

Beef Stock or water: 100mll

Oil: as much as necessary

Persian noodle: 175 gr

Vegetables: fresh chives 200gr, spinach 200gr, parsley 50gr, coriander 50gr

Ground turmeric: to taste

Black pepper and salt: to taste

Kashk(Persian style whey): to taste (2 or more cups)

Method:

Step 1:

Soak the beans the night before and drain them few times. You can soak lentil

A few hours before the whole process of cooking since it needs less time to be soaked.

Then on the day of preparing your Ash, cook each of them separately (boil them).

Step 2:

Sauté crushed garlic along with salt and turmeric, until the fragrant is raised. Then in another pan, we need to prepare what is called in Persian; Piyaz Dagh (fried onion), add oil and finely sliced onions, stir onions. After about 2 minutes add turmeric and sauté until caramelized.

Another tasty part of Ash Reshteh is Nana Dagh or fried mint sauce. In a pan, add oil and dried mint powder stir for a few seconds then add a teaspoon of water (optional) fry for a short time, turn off the heat and let it cool. The whole process lasts for less than 1 minute. Be careful, the mint will burn easily.

Step 3:

Boil water in a pot and then add chopped vegetables and cooked legumes. After some time when the vegetables are a little soft, it’s time to add Persian noodles. Let it cook for about 10 minutes, add sauté onion and garlic, and a very limited amount of dried mint sauce (In Persian: Nana Dagh), which we prepared in step 2. In this stage you can add 4-5 tablespoons of Kashk to the pot, however, it’s optional (personally I like it this way.). Ultimately add the spices and kashk (a part of it which is optional) after a short time, it’s ready to serve.

Step 4:

Carefully Pour the food in a serving bowl and garnish it with Nana Dagh, kashk, and fried onions.