What do you know about Persian cuisine ? Flavorful tastes and rare spices, discover the new face of Asparagus in this delicious Iranian recipe by Negar. The green vegetable brings a surprising fresh note and some crunchy to the creamy lentils soup.
This recipe was presented during Spargel International, an event featuring Asparagus that invited chefs from all around the world to combine Germany’s favorite vegetable with a bit of magic from their own culinary culture. The festival was organized by the Contemporary Food Lab. Don’t hesitate to check their website for more information.
- 1/2 cup of chick peas
- 1 cup of lentils
- 1 cup of white beans
- 3 onions
- 8 asparagus
- 1 bunch of herbs (chives, parsley, spinach, coriander)
- 4 tablespoons of dried mint
- half a packet of ash-noodles
- kashk as needed
- salt, pepper and turmeric to taste
Soak the beans and chickpeas in cold water one day in advance.
Change the water and cook until almost soft.
Fry the onions and add the half of them to the beans together with the lentils.
Add the herbs and let it all boil on medium heat.
Add the ash-noodles 30 minutes before serving time and add the asparagus 10 minutes before.
Just before serving mix salt, pepper, turmeric and a little kashk with water and add it to the soup for thickening. Serve with the rest of the fried onions, some fried mint and extra kashk.
My name is Negar Ghavimofrad Sedehi. I used to be a teacher in english, arts and crafts. In Germany, I have done a A-1 german course. I have taught several arts and crafts workshops. I’m married and have a daughter. Her name is Hanita and she is 8 years old. She is in the 2nd grade in a school in Weissensee. My husband’s name is Mousavi. He used to work 12 years at a clinic for psychotherapy. In Germany he worked for two month at a work studio at Kunsthochschule Weissensee. Now he is doing a B-1 german course. We have been living in Germany for 15 month. I am working on an international cookbook. I would like to publish recipes from different people I meet here.