Noodle Soup (Ash-e Reshteh)

Instructions

1. 1

   In large pot, brown onions in oil. Add salt, pepper, and turmeric. Pour in water and add kidney beans, navy beans, and chickpeas. Cover and simmer 45 minutes.

2. 2

   Add lentils and broth. Cook 35 minutes.

3. 3

   Add scallions, dill, parsley, spinach, and beet. Stir occasionally and cook 20 minutes until done. Correct seasoning and add more water if too thick.

4. 4

   Add noodles and flour and cook until noodles are done, about 10 minutes.

5. 5

   If using sour cream or kashke, set aside 1 heaping tbsp for garnish. Stir 2 tbsp soup into remaining sour cream, then stir slowly into soup. Reheat just before serving.

6. 6

   Pour soup into tureen. Float gheimeh garnish (meat browned with split peas and tomato paste) and mint garnish (fried onions with dried mint) on top.