Persian Ashe Reshtah
submitted by maryfillmore 
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 (reshteh) are available in middle eastern 
food shops. the author 
notes that liquid kashke (whey) is svailable, but the quality isn't always 
good, so she uses sour 
cream. she also suggests making the soup a day ahead of serving. 
noodle soup (ash-e reshteh) 
1/4 cup  red kidney beans, soaked
1/4 cup  navy beans, soaked
1/4 cup  chickpeas, soaked
3   onions, finely sliced
3 Tbsp  oil
2 tsp  salt
1/2 tsp  ground black pepper
1 tsp  turmeric
10 cup  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 cup  spinach (fresh or frozen), chopped
1   beet, peeled and chopped in 1/2 inch pieces
1/2 lb.  flat egg noodles or persian noodles (reshteh)
1 Tbsp  flour
1 cup  liquid kashke or sour cream, or 1/4 cup wine vinegar
  gheimeh garnish
1/4 lb.  beef, in 1/2 inch cubes
1 small  onion, chopped
3 clove  garlic, crushed
2 Tbsp  oil
1/2 cup  water
2 Tbsp  yellow split peas
1 tsp  tomato paste
1/4 tsp  saffron, dissolved in 1 tbsp. hot water
1/2 tsp  salt
  mint garnish
1   onion, finely sliced
3 clove  garlic, crushed
1 Tbsp  oil
1 tsp  dried mint flakes
soup instructions: in large pot, brown onions in oil. add salt, 1/4 tsp. 
of the pepper, and turmeric. pour in water and add kidney beans. navy 
beans, and chickpeas. cover and simmer 45 minutes. add lentils and broth. 
cook 35 minutes. add scallions, dill, parsley, spinach, and beet. stir 
occasionally and cook 20 minutes or until done. correct seasoning(add the 
rest of the pepper if needed) and add more water if too thick. add 
noodles, flour and cook until noodles are done--about 10 minutes. if 
using kashke or sour cream, set aside a heaping tbsp. for garnish. stir 2 
tbsp. of soup into remaining sour cream. stir this mixture slowly into 
soup. reheat just before serving, adding more water if it's too thick. 
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 minutes over low heat. add tomato paste, saffron, and salt. 
simmer covered for 10 minutes. 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. pour soup into tureen, garnish with 
gheimeh and mint garnish and reserved sour cream by floating them on top. 
international recipes online 
on-line culinary discussion at 
(ID: 5340) Mirror: Tue, Nov 2, 2004

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