Persian Ashe Reshtah

Ingredients

1/4 cup red kidney beans, soaked

1/4 cup navy beans, soaked

1/4 cup chickpeas, soaked

3 onions, finely sliced

3 tablespoons oil

2 teaspoons salt

1/2 teaspoon ground black pepper

1 teaspoon turmeric

10 cups water

1/2 cup lentils

1 cup beef broth

1/2 cup chives or scallions, coarsely chopped

1/2 cup dill weed, chopped

1/2 cup parsley, coarsely chopped

2 cups spinach (fresh or frozen), chopped

1 beet, peeled and chopped in 1/2 inch pieces

1/2 pound flat egg noodles or Persian noodles(Reshteh)

1 tablespoon flour

1 cup liquid kashke or sour cream (or Â¼ cup wine 1/4 pound beef, in Â½ inch cubes

1 small onion, chopped

3 cloves garlic, crushed

2 tablespoons oil

1/2 cup water

2 tablespoons yellow split peas

1 teaspoon tomato paste

1/4 teaspoon saffron, dissolved in 1 Tbsp. hot water

1/2 teaspoon salt

1 onion, finely sliced

3 cloves garlic, crushed

1 tablespoon oil

1 teaspoon dried mint flakes

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