Persian Spinach and Noodle Soup (Ash-E Reshteh)Ingredients:
1/3 cup dried chickpeas
1/3 cup dried red kidney beans
1/3 cup dried navy beans
3 small onions, finely chopped
3 cloves garlic, finely chopped
Extra virgin olive oil
1 teaspoon turmeric powder
Salt, to taste
10 cups water, or broth of choice
11 ounces fresh baby spinach, roughly chopped
2 cups cilantro, roughly chopped and loosely packed
6 scallions, roughly chopped
2 tablespoons dried mint
3/4 cup dried green lentils
2 cups dried Persian noodles (reshteh)
Salt and pepper, to taste
1/2 cup plain yogurt (optional)
1. Steam the chickpeas, kidney beans and navy beans. To do this, boil 2 cups of salted water in a small pot. Turn off the heat, pour in the beans and leave the lid on for at least 40 minutes. Drain excess water. (To save time, you can use canned beans. Add them to soup along with the noodles, so they don't overcook.)
2. In a large pot, saute the onion and garlic with extra virgin olive oil, turmeric and a dash of salt. Add 10 cups of water (or broth), and bring to a boil. Add spinach, cilantro, scallions, and mint. Simmer for 45 minutes.
3. Add the steamed beans. Continue to simmer for 20 minutes. Add the dried lentils. Continue to simmer for 15 minutes. Add the noodles and simmer for an additional 15 minutes. Season to taste. Turn off the heat. Serve hot. Before serving, stir in yogurt if desired. If you feel your soup is not thick enough, sift some all-purpose flour into the soup.
Makes 8 to 10 servings.
-- From nooschi.com, via Margaret (no city)
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