Khoresht-e Reshteh
Qazvin — Mother recipe · ar de en es fr it ja pt ru zh
A hearty soup of noodles with vegetables, served with a flavorful broth seasoned with spices.
⏱️ 30 min prep + 45 min cottura · 4 porzioni · media
Ingredients
- 200g of rice noodles
- 400g of mixed vegetables (carrots, onions, tomatoes, cabbage)
- 200ml of vegetable broth
- 2 tablespoons of olive oil
- 1 onion
- 2 garlic cloves
- 1 teaspoon of chili
- 1 teaspoon of cumin
- Salt and pepper to taste
- 100g of beans
- 2 tablespoons of apple cider vinegar
- 2 mint leaves
- 1 tablespoon of butter
Method
- Make the broth by adding chopped vegetables, olive oil, and vegetable broth to a pot. Bring to a boil and cook for 20-25 minutes.
- In a pan, sauté the onion and garlic in a bit of olive oil. Add the chili and cumin, cook for 2-3 minutes.
- Add the vegetables, spices, and broth, bring to a boil and cook for 10-15 minutes.
- Meanwhile, cook the rice noodles in salted water.
- Add the cooked vegetables and beans to the broth, stir well and let it boil for 5-7 minutes.
- Boil the rice noodles in the broth, add the butter and mint leaves.
- Serve hot, garnished with mint leaves.
The story
Khoresht-e Reshteh is a traditional dish from the Qazvin region in Iran, rooted in local culinary traditions and has become a popular dish on the dinner table.
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