- 1 bunch spinach, about 300 g, chopped
- 2 medium onions, diced
- 3 tomatoes, diced
- 3 garlic cloves, finely chopped
- 1 1/2 cups cooked chickpeas, drained
- dried mint
- 80 g Persian noodles (Reshteh)
- 1/2 cup Persian whey (Kashk)
- 1 teaspoon ground turmeric
- cooking oil
- 1/2 teaspoon black pepper
- salt to taste
Heat 3-tablespoons of oil in a large pot over medium-high heat. Add the diced onions and sauté until softened, about 6-8 minutes.
Add the turmeric powder and tomatoes, stir well. Then add 2-teaspoons dried mint, garlic and black pepper. Cook for 7-8 minutes.
Add 7 cups of hot water. Cover the pot and bring to a boil.
Add the spinach and cooked chickpeas. Cook covered over medium heat for 30 minutes.
Break off the Persian noodles into three sections and add to the pot.
Cook covered for 15 minutes, stirring occasionally.
Then add the Persian whey and cook for another 20 minutes or until the soup has thickened a bit and the noodles have expanded and become tender. Taste and add salt if needed.
In a frying pan, heat 2-tablespoon oil over medium heat. Add 2-tablespoons dried mint and fry until fragrant, about 2-3 minutes. Set aside.
Once soup is ready, transfer to a serving bowl and garnish with fried mint.