Persian culinary adventure day 6: آش رشته (noodle soup)
This bowl of green goodness managed to be both refreshingly light and hearty at the same time. Big bunches of spinach, coriander, chives and parsley give the soup it’s vibrant colour and freshness, and the body comes from green lentils, chickpeas and beans (borlotti in this case). I’m loving how much beans are used in persian food, as their health benefits are endless. رشته ,meaning both ‘string/thread’ and ‘noodle,’ thicken the soup and provide further flavour and texture. As suggested by various sources, I used Chinese wheat noodles as a substitute, along with a little flour dissolved in water to thicken the soup correctly. A variety of herbs could be used in this recipe and it would still be delicious. I noticed fresh mint was a component in quite a few online variations, but sadly I didn’t have any to hand. To compensate, I fried garlic and dried mint in some butter and olive oil to drizzle on top, which thankfully worked well. I’m looking forward to seeing how the flavours mature in the next few days while working my way through the leftovers!
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