Aashe Reshteh (Persian noodle soup)

Name: Aashe Reshteh (Persian noodle soup)
Yield: 1 portion(s)
Ingredients: 0.25 cup Lemon juice; 0.5 tsp Dried or 1 tablespoon. fresh dill; 0.5 tsp Dried or 1 tablespoon. fresh oregano; 0.5 dl Unsalted butter; 0.5 dl Unsalted butter or ghee; 1 tbsp Sour cream; 1 tsp Turmeric; 1 tsp Pepper; 1.75 dl Thin sliced red onion; 12 cup Water; 120 g Kidney beans cleaned and washed; 120 g Chickpeas cleaned and washed; 120 g Linguine or fettuccine broken; 120 g Lenses; 2 tsp Salt; 2 tsp Dried mint; 2.5 dl Roughly chopped scallions; 2.5 dl Roughly chopped chopped spinach; 2.5 dl Red Onion halved and sliced lengthwise; 3 tbsp Oil; 5 dl Roughly chopped parsley or coriander

Soups

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Aashe Reshteh (Persian noodle soup)

0.25	cup	Lemon juice
0.5	tsp	Dried or 1 tablespoon. fresh dill
0.5	tsp	Dried or 1 tablespoon. fresh oregano
0.5	dl	Unsalted butter
0.5	dl	Unsalted butter or ghee
1	tbsp	Sour cream
1	tsp	Turmeric
1	tsp	Pepper
1.75	dl	Thin sliced red onion
12	cup	Water
120	g	Kidney beans cleaned and washed
120	g	Chickpeas cleaned and washed
120	g	Linguine or fettuccine broken
120	g	Lenses
2	tsp	Salt
2	tsp	Dried mint
2.5	dl	Roughly chopped scallions
2.5	dl	Roughly chopped chopped spinach
2.5	dl	Red Onion halved and sliced lengthwise
3	tbsp	Oil
5	dl	Roughly chopped parsley or coriander

Instructions for Aashe Reshteh (Persian noodle soup)

To prepare the Aashe Reshteh (Persian noodle soup) recipe, please follow these instructions:

Mix kidney beans and chickpeas in a large bowl, cover with cold water, and will put to soak overnight. Drain water and boxes.

Heat the oil in a large pan, and saute the onions until they are golden. Stir in turmeric and pepper, and stir for a minute. Add the kidney beans, chickpeas and 3 l. cold water, bring to a boil, lower the heat and simmer for 1 hour.

Add the lentils, lemon juice, dill and oregano into the Pan, bring to a boil again, reduce the heat and simmer for another 1 hour.

Stir occasionally and add if necessary. more water if soup is about to cook on. Add the parsley or cilantro, scallion, spinach and salt, stir well, and simmer for another ½ hour.

Meanwhile, melt 1/4 cup with butter in another small saucepan and saute the 1/2 cup thinly sliced onion until brown and crispy. Set aside for garnish.

Add the noodles to the soup and simmer for another 10 minutes. Take the pan off the heat, and whisk in creme fraiche and pour into serving bowl.

Hot 1/4 cup butter or ghee to small pan, sprinkle the dried mint in, and saute briefly, until it begins to give off scent. Take the Pan from the heat, and garnish the soup with myntesmøret and the roasted onions

Aashe Reshteh (Persian noodle soup)

Ingredients for Aashe Reshteh (Persian noodle soup)

Instructions for Aashe Reshteh (Persian noodle soup)

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