- In a medium skillet sauté onions with 2 Tbsp oil until they are caramelized.
- Transfer half of the onions to the medium pot and add the chopped leafy vegetables. Stir frequently over medium heat until the vegetables are slightly cooked (the colour begins to change).
- Add the water or vegetable stock, and bring to a boil.
- Lower the heat and simmer for 10–15 minutes.
- Add the cooked legumes, one Tbsp dried mint and simmer for another 15 minutes while stirring occasionally.
- Add the reshte, lower the heat and stir. Simmer for almost 10 minutes. If using the linguine pasta, you may need to cook it longer. It is ready when the pasta is soft.
- In a medium skillet, sauté garlic in 1-2 Tbsp oil until golden brown and caramelized.
- In a small skillet, add 1 Tbsp mint powder to 2 Tbsp hot oil and sauté for just a few seconds. Remove from the heat.
- Add kashk to a small saucepan with a small amount of water and stir frequently over medium heat until it becomes the consistency of a sauce.
- Transfer the stew to the serving bowl.
- Garnish with kashk, caramelized onion, caramelized garlic, and the sautéed mint powder.
- Serve with flat bread, pita or toasted bread, and enjoy this nutritious and tasty stew!
You may mix one Tbsp all-purpose flour with a small amount of water and add it to the pot to thicken the stew. Stir and simmer for a few more minutes.
Reshte is a Persian noodle, similar in shape to linguine, and kashk is a fermented dairy product. Both can be found in some Middle Eastern grocery stores.