Persian Ashe Reshtah
 
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 available, but the quality isn't always good, 
so she uses sour cream. she also suggests making the soup a day ahead of 
serving. 
 
>from _food of life_, by najmieh batmanglij 
 
 
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. 
 
from: sarah henderson 
 
-- 
(ID: 13001) Mirror: rec.food.recipes: Wed, Apr 30, 2003


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