Ingredients
- Â Â Noodle Soup(Ash-e Reshteh)
- 1/4 c. red kidney beans, soaked
- 1/4 c. navy beans, soaked
- 1/4 c. chickpeas, soaked
- 3 x onions, finely sliced
- 3 Tbsp. oil
- 2 tsp salt
- 1/2 tsp grnd black pepper
- 1 tsp turmeric
- 10 c. water
- 1/2 c. lentils
- 1 c. beef broth
- 1/2 c. chives or possibly scallions, coarsely minced
- 1/2 c. dill weed, minced
- 1/2 c. parsley, coarsely minced
- 2 c. spinach(fresh or possibly frzn), minced
- 1 x beet, peeled and minced in 1/2 inch pcs
- 1/2 lb flat egg noodles or possibly Persian noodles(Reshteh)
- 1 Tbsp. flour
- 1 c. liquid kashke or possibly lowfat sour cream, or possibly 1/4 c. wine vinegar
- 1/4 lb beef, in 1/2 inch cubes
- 1 sm onion, minced
- 3 clv garlic, crushed
- 2 Tbsp. oil
- 1/2 c. water
- 2 Tbsp. yellow split peas
- 1 tsp tomato paste
- 1/4 tsp saffron, dissolved in 1 Tbsp. warm water
- 1/2 tsp salt
- 1 x onion, finely sliced
- 3 clv garlic, crushed
- 1 Tbsp. oil
- 1 tsp dry mint flakes
Description
Soup Instructions:In Large Pot, Brown Onions In Oil. Add In Salt, 1/4 Teaspoon Of The Pepper, And Turmeric. Pour In Water And Add In Kidney Beans. Navy Beans, And Chickpeas. Cover…
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