Shopping List for Noodle Soup (Persian Ashe Reshteh):
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
Recipe Location: http://www.cdkitchen.com/recipes/recs/295/Noodle_Soup_Persian_Ashe_Reshteh48119.shtml
Recipe ID: 3084
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Serves/Makes: 6
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