Persian Ash Reshteh


Serves 4 


  • 1 large onion
  • 3 cloves of garlic
  • 1 tsp turmeric
  • 1/2 tsp black pepper
  • 1 tsp cayenne pepper
  • 1 cup fresh coriander
  • 1/2 cup fresh parsley
  • 2 cups of spinach
  • 2 vegetable stock cubes
  • 1/2 cup cooked kidney beans (I use tinned)
  • 1/2 cup cooked chickpeas (I use tinned)
  • 1/3  cup green lentils
  • 3.5 cups of water
  • 50g rice noodles (follow cooking instructions)


  • Handful of chopped coriander


  • Finely dice the onion and garlic. Heat a non stick pot on medium heat.
  • Once the pan is heated, add the onion and garlic and cook until slightly soft (around 4-5 minutes).
  • Add cooked chickpeas,  cooked kidney beans and lentils. Stir gently for about a minute)
  • Add the water, cayenne pepper, turmeric, fresh coriander, black pepper, parsley and spinach. Allow to cook for 20 minutes.
  • Add the cooked noodles. Cook for a further 5 minutes.

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