Ash Esfenaj Recipe | Persian Spinach Soup
Today at Tak Recipe, we make another popular dish from Iranian cuisine that is so easy to make. Ash is a thick soup that originates in Iran and is made in different recipes. Ash Esfenaj is one of the delicious Iranian Ash that, unlike others, does not contain beans and chickpeas, and the only vegetable used in this Ash is spinach. This Ash can boost your immune system and is a good choice when you have caught a cold. Stay with us to learn how to make this hearty and comforting Ash.
|Ingredients for four people|
|Dried mint||1 tbsp|
|Reshteh (enriched flour noodles)||200 g (or as desired)|
|Kashk||1 to 2 cups (or to taste)|
|Black pepper||To taste|
Ash Esfenaj Recipe
Wash the cabbage leaves and place them in a colander to remove excess water. After the excess water from the cabbage leaves is removed, transfer them to a work surface, chop them, and set them aside.
Now wash the spinach and strain it in a colander to drain the excess water. Then transfer it to a work surface, and chop them coarsely. Note that there is no need to chop the spinach very finely since they wilt down when cooked. You can use beetroot leaves to prepare this Ash if you are out of the spinach season.
Wash the lentils, put them in a bowl filled with water, and let them soak for 30 minutes. Then strain the lentils into a colander and set them aside.
Peel and wash two of the onions and chop them finely. Now put a suitable pot on low heat, add a little oil and let it get hot. Then put the onions in the pot and sauté them until translucent.
Next, add the chopped spinach, turmeric, and lentils to the onions, stir and sauté them for a couple of minutes.
Now add 3 cups of water and black pepper to the ingredients, put the lid on and let them cook thoroughly.
Put the chopped cabbage leaves in another pot and add enough water to cover 10 centimeters on the cabbage leaves. Then put the pot on low heat and let it simmer gently.
In the meantime, you should prepare the fried onion, garlic, and mint. To prepare the fried onion, peel and wash the remaining onion and slice them thinly. Then put a pan on medium heat and pour two tablespoons of oil. Once the oil is hot, add the chopped onion and sauté them until golden. Then remove them from the pan.
Peel, slice, and sauté the garlic in the pan for a few minutes. The garlic is done when the color turns light golden. Note that garlic burns quickly, so you must stir it frequently but not overcook it; otherwise, it will taste bitter. Then remove them from the pan and set them aside.
Then add the dried mint to the pan and fry them for about 30 seconds to 1 minute.
When the cabbage leaves wilt down and gets tender, strain them into a colander to remove as much excess water as possible, add half of the fried onion to the ingredients in the pot and wait until the soup reaches a nice consistency.
Then add the noodles, and stir to ensure they do not stick together. Then reduce the heat and let them simmer for about 15 minutes.
After the noodles are tender, add Kashk to the Ash and mix them well. Then let the Ash cook and thicken to reach your desired consistency.
Now taste the seasoning and adjust it according to your taste. Then, pour it into the desired bowl, garnish it with the fried onion and fried mint, and drizzle some dried mint and Kashk on each bowl. We hope you try this Ash and enjoy it!
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