Instant Pot Ash Reshteh

Celebrating the first day of spring and the Persian new year is easier with this recipe for Instant Pot Ash Reshteh, Persian Noodle Soup with Beans and Herbs.

Kidney beans Navy beans Garbanzo beans Olive oil Onion Turmeric Garlic Green onions Parsley Spinach Lentils Vegetable stock Reshteh (linguini) Salt

Add dried beans, salt and water and cook at high pressure for 5 minutes.

Sauté chopped onions in olive oil until softened.

Add turmeric, garlic and green onions.

Stir in parsley and spinach.

Stir in reserved beans and dry lentils.

Stir in vegetable stock and set instant pot to soup with high pressure and cook for 30 minutes.

Set instant pot to sauté on high. Stir in reshteh noodles (or linguine) and cook for 5 minutes

Close lid and seal. Set instant pot to warm and cook until noodles are done, about 15-20 minutes.

Serve with caramelized onions, dried mint fried in olive oil, saffron steeped in water and kashk (or sour cream).

Click on the link below for full recipe details.

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