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Noodle Soup (Persian Ashe Reshteh)

recipe at a glance
Rating: 5/5 5 stars
2 reviews
1 comment


recipe is ready in 2-5 hrs time: 2-5 hrs

serves/makes:   6

  

recipe id: 3084
cook method: stovetop

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ingredients

1/4 cup dry red kidney beans, soaked
1/4 cup dry navy beans, soaked
1/4 cup dry chickpeas, soaked
3 onions, finely sliced
3 tablespoons oil
2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon turmeric
10 cups 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 cups spinach (fresh or frozen), chopped
1 beet, peeled and chopped in 1/2 inch pieces
1/2 pound flat egg noodles or Persian noodles(Reshteh)

1 tablespoon flour
1 cup liquid kashke or sour cream,
OR
1/4 cup wine vinegar
***Gheimeh Garnish***
1/4 pound beef, in 1/2 inch cubes
1 small onion, chopped
3 cloves garlic, crushed
2 tablespoons oil
1/2 cup water
2 tablespoons yellow split peas
1 teaspoon tomato paste
1/4 teaspoon saffron, dissolved in
1 tablespoon hot water
1/2 teaspoon salt
***Mint Garnish***
1 onion, finely sliced
3 cloves garlic, crushed
1 tablespoon oil
1 teaspoon dried mint flakes

directions

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.


nutrition

619 calories, 27 grams fat, 71 grams carbohydrates, 26 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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shared by: gilduno



ratings & reviews



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number of unrated comments on this recipe1



Guest at CDKitchen.com



recipe rating
This recipe is very good and was well received by all.



Guest at CDKitchen.com



recipe rating
In answer to Guest: Irani comment about the Gheymeh garnish, I would add that Gheymeh garnish traditionally used for presenting the dish in more formal gatherings. The Mint garnish is necessary with or without Gheymeh garnish.



Guest at CDKitchen.com
Feb 17, 2007

Irani
question or comment
This isn't right! This is a recipe for 2 different dishes. Ashe Reshteh is the noodle soup and is served with the mint garnish but the Gheimeh is not a garnish but a yellow split peas stew.



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