ASH RESHTEH INGREDIENTS (PERSIAN NOODLE STEW):

FOR 4

• 540 ml       Red Kidney Beans
• 540ml        Green Lentils
• 398ml        Chickpeas
• 4                Yellow Onions
• 5                Garlic Cloves
• 5g              Seasoning (Ground Pepper + Turmeric + Salt)
• 3L              Vegetable Broth
• 340g         Persian Noodles from Sadaf
• 100 ml      Kashk (Persian Whey)
• 1 Bunch    Fresh Dill
• 1 Bunch    Curly Parsley
• 1 Bunch    Spinach
• 1 Bunch    Green Onions
• 1 Bunch    Fresh Mint

FOR 2

• 398ml       Red Kidney Beans
• 398ml       Green Lentils
• 398ml       Chickpeas
• 1                 Yellow Onion
• 3                Garlic Cloves
• 5g              Seasoning (Ground Pepper + Turmeric + Salt)
• 1.5L           Vegetable Broth
• 340g         Persian Noodles from Sadaf
• 50 ml        Kashk (Persian Whey)
• 1 Bunch    Fresh Dill
• 1 Bunch    Curly Parsley
• 1 Bunch    Spinach
• 1 Bunch    Green Onions
• 1 Bunch    Fresh Mint

YOU’LL NEED:

• Soup Pot OR Dutch Oven with Lid
• Can Opener
• Ladle
• Mixing Spoon
• Large Knife
• Cutting Board
• Salt & Pepper
• Cooking Oil

Sadaf | 2828 S. Alameda Street | Los Angeles

After immigrating from Iran to Los Angeles, two brothers began to long for the comforting and familiar aromas and tastes of home. That’s when they opened Sadaf, to help the community experience a little piece of home in their kitchen since 1982.