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Aashe Reshteh (Persian noodle soup)

Soups
Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Aashe Reshteh (Persian noodle soup)

0.25cupLemon juice
0.5tspDried or 1 tablespoon. fresh dill
0.5tspDried or 1 tablespoon. fresh oregano
0.5dlUnsalted butter
0.5dlUnsalted butter or ghee
1tbspSour cream
1tspTurmeric
1tspPepper
1.75dlThin sliced red onion
12cupWater
120gKidney beans cleaned and washed
120gChickpeas cleaned and washed
120gLinguine or fettuccine broken
120gLenses
2tspSalt
2tspDried mint
2.5dlRoughly chopped scallions
2.5dlRoughly chopped chopped spinach
2.5dlRed Onion halved and sliced lengthwise
3tbspOil
5dlRoughly chopped parsley or coriander

Instructions for Aashe Reshteh (Persian noodle soup)

To prepare the Aashe Reshteh (Persian noodle soup) recipe, please follow these instructions:

Mix kidney beans and chickpeas in a large bowl, cover with cold water, and will put to soak overnight. Drain water and boxes.

Heat the oil in a large pan, and saute the onions until they are golden. Stir in turmeric and pepper, and stir for a minute. Add the kidney beans, chickpeas and 3 l. cold water, bring to a boil, lower the heat and simmer for 1 hour.

Add the lentils, lemon juice, dill and oregano into the Pan, bring to a boil again, reduce the heat and simmer for another 1 hour.

Stir occasionally and add if necessary. more water if soup is about to cook on. Add the parsley or cilantro, scallion, spinach and salt, stir well, and simmer for another ½ hour.

Meanwhile, melt 1/4 cup with butter in another small saucepan and saute the 1/2 cup thinly sliced onion until brown and crispy. Set aside for garnish.

Add the noodles to the soup and simmer for another 10 minutes. Take the pan off the heat, and whisk in creme fraiche and pour into serving bowl.

Hot 1/4 cup butter or ghee to small pan, sprinkle the dried mint in, and saute briefly, until it begins to give off scent. Take the Pan from the heat, and garnish the soup with myntesmøret and the roasted onions