Persian Noodle Soup
From cuzpat 13 years agoIngredients
- 1/4 cup red beans, soaked shopping list
- 1/4 cup navy beans, soaked shopping list
- 1/4 cup chickpeas, soaked shopping list
- 3 onions, finely sliced shopping list
- 3 tablespoons oil shopping list
- 2 teaspoons salt shopping list
- 1/2 teaspoon ground black pepper shopping list
- 1 teaspoon turmeric shopping list
- 10 cups water shopping list
- 1/2 cup lentils shopping list
- 1 cup beef broth shopping list
- 1/2 cup chives or scallions, coarsely chopped shopping list
- 1/2 cup dill weed, chopped shopping list
- 1/2 cup parsley, coarsely chopped shopping list
- 2 cups spinach fresh, chopped shopping list
- 1 beet, peeled and chopped in 1/2 inch pieces shopping list
- 1/2 pound Persian noodles shopping list
- 1 tablespoon flour shopping list
- 1 cup liquid kashke or sour cream, or 1/4 cup wine vinegar shopping list
- Gheimeh Garnish shopping list
- 1/4 pound beef, in 1/2 inch cubes shopping list
- 1 small onion, chopped shopping list
- 3 cloves garlic, crushed shopping list
- 2 tablespoons oil shopping list
- 1/2 cup water shopping list
- 2 tablespoons yellow split peas shopping list
- 1 teaspoon tomato paste shopping list
- 1/4 teaspoon saffron, dissolved in 1 tablespoon hot water shopping list
- 1/2 teaspoon salt shopping list
- mint Garnish shopping list
- 1 onion, finely sliced shopping list
- 3 cloves garlic, crushed shopping list
- 1 tablespoon oil shopping list
- 1 teaspoon dried mint flakes shopping list
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
- iggy Cincinnati, OH
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