Iranian style pasta from Plenty More (page 116) by Yotam Ottolenghi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.104 in the US edition. Can substitute crème fraîche and Parmesan cheese for kashk, and linguine pasta for reshteh noodles.

  • Ganga108 on February 28, 2022

    Let's celebrate noodles with this dish from Iran. They are topped with roasted eggplants that are then cooked with garlic and spices, a tangy yoghurt and creme fraiche mixture (or kashk), and a mint oil. Perfectly delicious.

  • Apollonia on December 31, 2021

    I'd say this was only moderately successful. Definitely one of those Ottolenghi recipes that requires a zillion bowls and ingredients, but it was reasonably tasty and different enough. Make sure to drain the eggplant--- you'll lose tons of liquid (incidentally, also the secret to great baba ganoush).

  • finebec on September 22, 2018

    Made with Sadaf noodles. https://www.sadaf.com/sadaf-roasted-noodles-17-2965/ . Roasted means dried standard pasta. DELICIOUS ON THEIR OWN. great in dish

  • finebec on September 01, 2018

    Iranian pasta, kashk and GREEK not plain yogurst essential. noodles inexpensive at https://www.sadaf.com/sadaf-noodles-aash-e-reshteh-17-2961/. you will need a package and a half. next time I would put some effort in finding or making mint oil, as dried mint from WF did not make a strong enough oil.

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