Aush - Persian Noodle Soup
A magnificent Persian noodle soup (Ash-e Reshteh) loaded with legumes, herbs, spinach, beet, and flat noodles, topped with lamb gheimeh and mint garnish.
Ingredients
- 0.3 cup red kidney beans, soaked
- 0.3 cup navy beans, soaked
- 0.3 cup chickpeas, soaked
- 3 onions, finely sliced
- 3 tbsp oil
- 2 tsp salt
- 0.5 tsp ground black pepper
- 1 tsp turmeric
- 10 cup water
- 0.5 cup lentils
- 1 cup beef broth
- 0.5 cup chives or scallions, coarsely chopped
- 0.5 cup dill weed, chopped
- 0.5 cup parsley, coarsely chopped
- 2 cup spinach, chopped
- 1 beet, peeled and chopped
- 0.5 lb flat egg noodles or Persian noodles
- 1 tbsp flour
- 1 cup sour cream or kashke (whey)
Instructions
- 1
In large pot, brown onions in oil. Add salt, 1/4 tsp pepper, and turmeric. Pour in water and add kidney beans, navy beans, and chickpeas. Cover and simmer 45 minutes.
- 2
Add lentils and broth. Cook 35 minutes.
- 3
Add scallions, dill, parsley, spinach, and beet. Stir occasionally and cook 20 minutes or until done. Correct seasoning and add more water if too thick.
- 4
Add noodles, flour, and cook until noodles are done, about 10 minutes.
- 5
Stir 2 tablespoons of soup into sour cream. Stir this mixture slowly into soup. Reheat just before serving. Optionally top each bowl with a gheimeh garnish (braised beef with split peas and saffron) and fried mint-onion butter.