Prep 20 mins
Cook 2 hrs
Persian noodle soup (ashe means soup, reshte means noodles). This one also has beans and a beef garnish. Reshte can be found in Middle Eastern food stores. From step 4 on, you'll be cooking the soup and the meat garnish simultaneously, going back and forth between them, so you may want to keep 2 timers going to keep straight when to do what. Be sure to cook over very low heat so that liquids don't evaporate much. Preparation time does not include pre-soaking of the beans. The four servings are four HEARTY servings.
- 3 cups finely sliced onions
- 3 tablespoons olive oil
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 cup chickpeas, soaked overnight and drained
- 1⁄4 cup red kidney beans, soaked overnight and drained
- 1⁄4 cup navy beans, soaked overnight and drained
- 2⁄3 cup lentils
- 1 cup beef bouillon
- 2 cups fresh spinach, chopped
- 1⁄2 cup scallion, chopped
- 1⁄2 cup fresh parsley, chopped
- 1⁄4 cup fresh dill weed, chopped
- 1⁄2 lb beef, cut in 1/2-inch cubes
- 1⁄2 cup onion, chopped
- 2 garlic cloves, minced (or to taste)
- 1 tablespoon olive oil
- 2 tablespoons yellow split peas
- 8 ounces persian noodles (reshte) or 8 ounces flat egg noodles
- 1 tablespoon flour or 1⁄2 tablespoon cornstarch
- 1⁄4 teaspoon saffron
- 1 teaspoon tomato paste
- 1⁄4 teaspoon salt
- 1⁄2 cup sour cream
- 2 tablespoons vinegar
- 2 tablespoons sour cream
- 1 tablespoon crushed of fresh mint or 1 teaspoon crushed dried mint
- In a dutch oven, saute' onions in 3 Tbs oil until golden; stir in turmeric through pepper. Place drained chickpeas, kidney and navy beans in the pot with the onions and add 2 1/2 qts water. Bring to a boil, cover, turn heat to low and let simmer 40 minutes.
- Add lentils and bouillon, cover again and let simmer 40 more minutes.
- Add spinach through dillweed and cook 20 minutes more, stirring occasionally.
- As soon as spinach and herbs are added to the soup, begin the meat garnish: In a medium saucepan, saute beef through garlic in 1 Tbs oil until beef is browned and onion is soft. Add 1/2 cup water and the split peas, cover and cook 20 minutes over low heat.
- Taste the soup (not the meat garnish), adjust the seasonings and add more water if too thick. Add noodles. Stir a bit of the soup liquid into the flour or cornstarch to dissolve, then stir solution back into the soup. Cook 10-12 minutes until noodles are done.
- Dissolve the saffron in 1 Tbs hot water and combine with tomato paste and 1/4 tsp salt; stir into the meat garnish (not the soup). Cover and simmer 10 minutes more.
- Stir some of the soup (not the meat garnish) into the 1/2 cup sour cream, then stir this mixture back into the soup (not the garnish). Stir in vinegar and cook a minute to heat through.
- Pour soup into 4 large soup bowls. Add a quarter of the meat garnish to each bowl but do not stir in; on top of each, float a 1/2-Tbsp dollop of sour cream; sprinkle with mint and serve.