Sunkapour with arishta

Boil mushroom broth, strain it, finely chop the boiled mushrooms and sauté them in oil. Add chopped onion and sauté together.

Add the sautéed mushrooms, peeled, washed and coarsely chopped potatoes, salt, and pepper to the strained hot broth and continue cooking the soup.

Drop the arishtu or vermicelli into boiling water for 3-5 minutes, then drain it, transfer to boiling soup, and cook until the arishtu is ready.

Serve sprinkled with greens.