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Receta Persian Ashe Reshtah
by Global Cookbook

Persian Ashe Reshtah
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Ingredientes

  •     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

Direcciones

  1. 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.
  2. Cover and simmer 45 min. Add in lentils and broth. Cook 35 min.
  3. Add in scallions, dill, parsley, spinach, and beet. Stir occasionally and cook 20 min or possibly till done. Correct seasoning(add in the rest of the pepper if needed) and add in more water if too thick. Add in noodles, flour and cook till noodles are done-about 10 min.
  4. If using kashke or possibly lowfat sour cream, set aside a heaping Tbsp. for garnish.
  5. Stir 2 Tbsp. of soup into remaining lowfat sour cream. Stir this mix slowly into soup. Reheat just before serving, adding more water if it's too thick.
  6. Gheimeh:About 1/2 hour before serving, prepare gheimeh garnish. Brown meat, onion, and garlic in oil. Stir in water and split peas. Cover and cook 20 min over low heat. Add in tomato paste, saffron, and salt. Simmer covered for 10 min.
  7. Mint:While gheimeh is simmering, prepare mint garnish. Brown onion and garlic in oil. Remove from heat. Crush mint flakes in hand and stir into onion.
  8. Pour soup into tureen, garnish with gheimeh and mint garnish and reserved lowfat sour cream by floating them on top.
  9. This is a Persian recipe, but is similar to the aush I have had in an Afghan restaurant. 'Ash-e' means soup in Farsi. Persian noodles
  10. (Reshteh) are available in Middle Eastern food shops. The author notes which liquid kashke(whey) is available, but the quality isn't always good, so she uses lowfat sour cream. She also suggests making the soup a day ahead of serving.