Traditional Reshteh with Lentils

Instructions

1. Prepare the dough: Sift the flour into a medium bowl. Add instant yeast, sugar, and salt. Mix well to combine.
2. Add liquids and mix: In a measuring cup, combine 2 tablespoons vegetable oil with warm water to total 3/4 cup liquid. Add to dry ingredients and mix with a spatula until combined.
3. Knead the dough: Knead the dough by hand for 5 minutes until soft but not loose. Divide into 4 equal parts and place on a parchment-lined tray. Cover with plastic wrap and a kitchen towel. Let rise for 1 hour.
4. Roll and cut dough: On a floured wooden board, roll each dough piece into a rectangle about 25 cm by 15 cm. Cut lengthwise into 4 strips and then crosswise into 1 cm wide pieces. Toss cut pieces in a bowl with flour to prevent sticking.
5. Fry the dough pieces: Heat 2 cups vegetable oil in a pan. Fry dough pieces stirring continuously for 2-3 minutes until cooked but not browned. Drain on paper towels and set aside.
6. Cook lentils: In a medium pot, bring 6 cups water to boil. Add washed lentils, cover, reduce heat to low, and simmer for 25 minutes until lentils are cooked.
7. Sauté onions and garlic: While lentils cook, heat olive oil in a pan over medium-high heat. Sauté chopped onions until golden. Add minced garlic and salt, cook for 1 minute until fragrant.
8. Combine and simmer: Add sautéed onions, fried dough pieces, salt, cumin, and black pepper to the cooked lentils. Stir well and simmer on low heat for 15 minutes until broth thickens and dough is cooked through.
9. Final rest and serve: Remove from heat and cover the pot for 10 minutes. Adjust salt to taste. Serve hot with a loose but thick broth consistency.