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Ash reshteh

The Culinary Institute of America · 10 min video

Read about chickpeas in the BrightCulinary Book

Ash reshteh, from the video
Timestamp
Ingredients
Method
Techniques
▶ 1:21
  • water
  • red beans, pre-soaked and cooked
  • chickpeas, pre-soaked and cooked
Soak and cook the red beans and chickpeas separately, each to its own doneness.
The ingredients and the whey liquidStraining
▶ 2:46
  • 1½ lb onion
  • cooking olive oil
Fry the chopped onion in oil until browned; use roughly a pound and a half for this quantity of vegetables.
Browning the onions and toasting turmericToasting
▶ 3:24
  • turmeric
Toast the turmeric in the onion until the smell comes out.
▶ 3:50
Add a little more oil and some water; deglaze the pan after a few minutes.
Cooking down the greensBoilingRead
▶ 3:50
  • scallion
  • cilantro
  • parsley
  • spinach
  • dried herb mix
  • pepper
  • lemon
Add the scallion, cilantro, parsley and spinach, the dried herb mix, pepper and lemon.
▶ 4:29
  • lentils
  • wheat noodles
Cover and bring to a boil; cook 15 to 20 minutes without overcooking the vegetables.
Why the beans cook separatelyFoaming
▶ 5:46
  • liquid whey
Add the lentils and the broken noodles to cook together, then a little diluted whey.
Adding lentils, noodles and kashk
▶ 6:35
Add more liquid, cover and cook 20 minutes.
▶ 7:08
Season. Stir in the cooked beans and let them come up to temperature.
Finishing with the beans
▶ 7:59
  • saffron, diluted
  • mint oil, fried mint
  • fried crispy onions
  • garlic chips
Top with whey, then diluted saffron, then mint oil, then fried crispy onions and garlic chips.
Garnishing: whey, saffron, mint oil, crispy onions, garlic chips