How to Make Hamadan's Sour Ash; a Delicious And Hearty Dish to Warm Up Cold Winter Days.

Ingredients for Hamadan's Sour Reshteh Ash:

• Legumes: 6 tablespoons chickpeas, 6 tablespoons kidney beans, 4 tablespoons lentils

• Dried fruits: 10 dried plums (without skin), 10 dried wild plums (with skin), 10 apricot dried leaves, 100 grams dried cherries

• Liquids: 1 cup grape syrup, ½ cup apple cider vinegar

• Vegetables: 150 grams ash greens (including spinach, coriander, parsley, chives)

• Noodles: 50 grams ash noodles

  

• Preparation Method:

• Soak the legumes: Soak the legumes the night before.

• Initial cooking: Cook the combination of beans and chickpeas with 4 cups of water (about 3 hours or 45 minutes in a pressure cooker).

• Sautéing the onions: Slice the onions and sauté them with turmeric.

• Adding the ingredients: After the beans and chickpeas are cooked, add the lentils, greens, sautéed onions, dried plums, grape syrup, apple cider vinegar, and ash noodles. Let it cook for 30 minutes.

• Garnishing and serving: Garnish the ash with sautéed onions and fried mint, then serve.

  

• Benefits of Hamadan’s Sour Reshteh Ash: Hamadan’s sour Reshteh Ash, due to its nutritious ingredients, offers many therapeutic benefits, including detoxifying the body, boosting the immune system, improving digestion, reducing cholesterol, and regulating blood sugar.

Note: Some people also add beetroot to this ash. To add beetroot, cook it and add it during the last 10 minutes of cooking so the color does not spread throughout the ash.