Ash Reshteh
Dried beans (chickpeas + kidney beans + green lentils, OR the popular cheat of mixing all dried into one pot) soak overnight
Persian
Discover · complex + make-ahead + yogurt + vegetarian
11 recipes
Tap a chip to add another filter, or use Clear all below.
In season
June produce
Tap any item to find recipes that use it.
Strawberry 0Asparagus 0Peas 0Broad beans 0New potato 0Cherry 0Courgette 0Raspberry 0Gooseberry 0Elderflower 0Lettuce 0
Filters
Filter
Diet & speed
Culture
Course & method
Ingredients
Dahi Bhalla
Dried urad dal (white, sometimes labelled "white lentils" or "split urad") soaks overnight, then blends with ginger…
Snacks
Dolmadakia (Greek Stuffed Vine Leaves)
Dolmadakia are the Greek stuffed vine leaves, small cigar-shaped rolls of softened vine leaves wrapped around a herby…
Snacks
Iraqi Falafel
Iraqi falafel is the version with cardamom and dill, distinct from the Levantine green-coriander variety, made with…
Snacks
Jalebi
A loose batter of plain flour, gram flour, yoghurt and water ferments 8-12 hours at room temperature (or 24 hours in the…
Desserts
Kachalou Pakora
Kachalou pakora are Afghan-style battered potato slices, fried crisp and dusted with chaat masala while they are still hot from the oil
Snacks
Kuku Sabzi
Big bunches of fresh herbs (parsley, coriander, dill, chives) chop very fine
Sides
Labneh
Full-fat natural yogurt salts; strains through a fine sieve lined with cheesecloth (or a thin tea towel) over a bowl for 12-24 hours
Sides
Mishti Doi
Mishti doi (literally "sweet yoghurt") is the great quiet sweet of Bengal: not as showy as rasgulla, not as rich as…
Desserts
Tahdig
Tahdig is the crisp golden rice crust at the bottom of every Persian rice pot, the most prized part of the dish, the bit…
Iran
Zlabia
A thin yeasted batter, flour, semolina, yogurt, yeast, sugar, water, ferments at room temperature 6+ hours till bubbly
Desserts