Your tips on what to cook this winter …
Eggplant (or seasonal veggie) Slow Cooker Curry
Add chopped onion and garlic mixture, eggplant, zucchini, spices, tomato paste and coconut milk to your slow cooker. Stir everything together. At this point if the mixture seems too thick you can add in a little vegetable broth. Cook on low for 4-5 hours. Garnish with fresh parsley or cilantro. Serve warm with rice and naan.
Asheh Reshteh is a delicious hearty soup that is part of the Norouz menu. Reshteh in Farsi means noodles. This soup is made with Persian noodles which are flat, similar to fettuccine, but slightly less wide. The noodles in this soup symbolize good fortune and success in the path ahead.
Just like any other Persian Ash, it is best when this soup is allowed to rest before it is consumed. It is perfectly OK to make it the day before or give it at least a couple of hours of rest before it is served so that the flavors better come together.
Some opt to use canned chickpeas and red beans for this soup. I have done this before to save time. However, I have discovered that cooking the beans from scratch makes a huge difference taste wise.
Asheh Reshteh is always a winner for the vegetarians and vegans that attend our Norouz gathering. Of course, the latter group will have the soup without the whey!
2 large onions, sliced thinly length wise
6-8 cloves of garlic, minced
1/3 cup chickpeas
1/3 cup red beans
1/2 cup lentils
2 tsp turmeric
3 cups fresh parsley (packed – equivalent to 1 1/2 bunch)
2 cups fresh cilantro (packed – equivalent to 1 bunch)
2 cups fresh mint (packed – equivalent to 1 bunch)
20 springs of fresh chives or scallions ( green portion of scallions only)
1 1/2 lb baby spinach
2 oz reshteh
1 tbsp flour
1 large red onion, thinly sliced
2 tbsp dried mint
kashk, whey ( sour cream can be substituted for kashk)