Aghani noodles with lentils, beans, ground meat and yogurt

This is a Persian recipe (‘Ash-e Reshteh’) that I modified – very similar to the ash I sampled at an Afghan restaurant. ‘Ash-e’ means soup in Farsi but as you can see by the photograph above that mine is a drier version (albeit there is a fair amount of soup at the bottom to spoon over the noodles if you prefer).  Persian noodles (Reshteh) are available in Middle Eastern food shops although I have used flat egg noodles from the grocery store (kosher section) with equal success. I sometimes substitute whole milk yogurt for sour cream if it is not on hand. This dish tastes better made a day ahead.

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