Continuing to be inspired and intrigued by Yasmin Khan’s The Saffron Tales: Recipes from the Persian Kitchen, I tried her Aash-e reshte or Legume Noodle Soup. Once again, Khan’s flavour combinations did not disappoint. The variety and layers of dried and fresh herbs infuse this one pot meal and its collection of beans and legumes. The edition I made to Aash-e reshte was, instead of using spaghetti noodles, I chose to use orzo pasta. Rather than risk the spaghetti flailing about, I preferred to have everything land in my spoon. For the toppings, I didn’t fry up any onions, only because I ran out of time. I do think they would make a great addition. I left off the yogurt drizzle because I am avoiding dairy these days. I shared this with a handful of people at school and the reviews were all stellar! One said, “I could eat this every day!” I also shared it with a friend who grew up eating food from an Armenian kitchen, and he said, “It’s exactly what I expected it to taste like.” Great comments and compliments, so I think I did justice to Khan’s dish 🙂
For Yasmin Khan’s outstanding recipe, please click on this link for Aash-e reshte. As for the Double Chocolate Brownie with Toasted Almonds and Hazelnuts…stay tuned for a future post!
