Translated by, Samira Hasanzadeh
Source: rasekhoon.net



 

The traditional dish is originally tried throughout Sabzevar, in Khorasan.
Ingredients
Serves 4 to 6
High-fat yogurt, 500 g
Persian Reshteh noodles, 200 g
Spinach or beets leaves, 500 g
Leek, 150 g
Mint leaves, 50 g
Salt and pepper, as required
Procedure
First , chop the spinach leaves and put inside a pot filled with water till half-cooked. Add in Reshteh noodles. Once the noodles are softened, put leek and fresh mint leaves inside a blender along with a couple of yogurt spoons and mix well.
Then add in the mixture into the pot and adjust the seasoning, salt and pepper. Switch off the burner and allow Ash to cool.
The dish is served cool. Usually it is served with Kuku Sabzi. Bon Appetit!
The cuisine contains 1,250 kilocalories of energy , totally.