Ash Reshteh (Noodle Soup) Shooters
A miniature, deconstructed version of the hearty Persian noodle soup, Ash Reshteh, served in shot glasses for a fun and elegant snack. The usual Kashk topping is substituted to be safe.
Ingredients
- 1/2 cup Chickpeas
- 1/2 cup Kidney Beans
- 1/2 cup Pinto Beans
- about 113 g Reshteh Noodles (Persian Noodles)
- 2 cups Spinach
- 1/2 cup Parsley
- 1/2 cup Cilantro
- 1/4 cup Mint
- 1 Onion
- 2 cloves Garlic
- 1/2 teaspoon Turmeric
- 1 tablespoon Dried Mint
- 6 cups Vegetable Broth
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/4 cup Cashew Cream
- 2 tablespoons Fried Onion
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Soak chickpeas, kidney beans, and pinto beans overnight. Drain and rinse.
- 2In a large pot, sauté chopped onion and garlic with turmeric until fragrant.
- 3Add the soaked beans, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 1 hour.
- 4Add the reshteh noodles, spinach, parsley, cilantro, and mint. Cook for another 15 minutes, or until noodles are tender.
- 5Garnish with a dollop of cashew cream and fried onions before serving in shot glasses.
Substitutions
Kashk → Cashew Cream
Dairy alternative, peanut-free richness
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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