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Ash-e kalam, Persian cabbage, legume and noodle soup

Ash-e kalam, Persian cabbage, legume and noodle soup

Main dishes

A traditional Azerbaijani dish: chickpeas, beans, and lentils cooked with cabbage, carrots, and celery, then thickened with noodles and bound with kashk (…

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Recipe from Roozitaa, AFlorence, adapted by Recette de cuisine · · updated on

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Ash are the thick, hearty soups of Iranian cuisine. This particular dish, a local specialty of eastern Azerbaijan, combines legumes, cabbage, and noodles, and is finished with kashk, which gives it a tangy flavor.

Ingredients and directions

  • Prep time15 min
  • Cook time1 hr 30 min
  • Resting12 hr
  • Total13 hr 45 min
  • DifficultyEasy
  • Cooking methodnibbled
  • Vegetarian

Ingredients

6 people
  • $0.43
  • $0.47
  • $0.74
  • $0.19
  • $1.16
  • $0.13
  • $0.75
  • $0.40

Directions

  1. The day before, soak the chickpeas and beans. Drain and cook them with a little salt until they are half-cooked.
  2. Add the lentils, and then, after about ten minutes, stir in the finely chopped cabbage, the fried onion, the fried garlic, and the spices.
  3. Add the chopped carrots and celery, and cook until everything is tender.
  4. Add the noodles and cook until they are tender.
  5. Finally, incorporate the kashk and adjust the salt to taste. ≈ 4 min

Equipment

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Before you start

Ingredients

  • ½ cup of chickpeas
  • ½ cup of pinto beans
  • Two-thirds of a cup of lentils
  • 200 g of shredded Savoy cabbage
  • 2 tablespoons of fried onions
  • 1 tablespoon of fried garlic
  • 3 carrots, diced
  • 50 g of celery leaves
  • 200 g of ash noodles (reshteh)
  • ½ cup of kashk
  • salt, pepper, and spices
  • water

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