This classic Persian noodle soup is a satisfying, hearty dish with spinach, chickpeas, pinto beans and lentils. The standard topping is kashk, a cooked fermented yogurt.
No stove-top cooking is required for this beautiful holiday dinner, complete with glossy marmalade-glazed ham, herby stuffed mushrooms, roasted garlic green beans and buttery rolls.
This succotash, usually a combination of corn, lima beans and other beans, (though I dropped the last ingredient in favor of chiles and tomatoes) is delicious on its own. I was serving it for an event and decided to turn it into a gazpacho!