Ingredients

How to make it

  • In large pot, brown onions in oil. Add salt, 1/4 teaspoon 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 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 heaped tablespoon for garnish. Stir 2 tablespoons 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.

People Who Like This Dish 3
Reviews & Comments 5

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  • jo_jo_ba 11 years ago
    Nice - what are Persian noodles, if I can ask? I Googled but only found recipes for this soup.
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  • diamondgirl 11 years ago
    This looks fantastic!
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  • sitbynellie 11 years ago
    Great recipe! A meal in itself! Just the thing for the season. Thanks for posting
    Susan
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  • goodeat 11 years ago
    Five forky!
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  • 22566 11 years ago
    That's ALOT Noodle!
    ~ Big Grin ~
    But...reads as something that would perhaps be very delicious, and packed full of health.
    Thank-you
    Kind Regards
    Joyce
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