Iranian Noodle Soup (Ash-E Reshteh)

Step 1

Heat a large stock pot on medium and add 2 Tablespoons extra virgin olive oil

Step 2

When oil is hot, add 2 onions, chopped

Step 3

Season onions with 2 tsp salt, 2 tsp turmeric, and 1/2 tsp black pepper, ground

Step 4

When onions start to soften approximately 5-7 minutes, add 1 cup parsley, chopped, 3/4 cup green onions chopped and 2 1/2 cup spinach, fresh, chopped

Step 5

Cook vegetable for 5 more minutes then add 5 cups vegetable stock, 6 cups water and

Step 6

/2 cup lentils, dried

Step 7

Bring to a boil, then cover pot and simmer for 40 minutes.

Step 8

Add in: 15 oz kidney beans, canned , drained of liquid, 15 oz navy beans, canned, drained of liquid and 15 oz garbanzo beans, canned , drained of liquid,

Step 9

Stir in the 4 oz reshteh or linguine

Step 10

Cover pot, reduce heat to low and cook for 30 minutes, stirring occasionally to keep the noodles from sticking to each other.

Step 11

In the meantime, prepare the garnish by heating a small frying pan over medium-high heat.

Step 12

Add to the pan, 1 TBS extra virgin olive oil and 1 onion , sliced thinly

Step 13

Cook until onions start to brown and caramelize, reducing heat to medium to prevent burning. This can take about 15 minutes.

Step 14

Stir in with the onions 3 garlic cloves , minced

Step 15

Cook for 2 minutes and remove pan from heat.

Step 16

Stir in 1 tsp mint, dried

Step 17

Prior to serving soup, whisk 1/4 cup of soup broth with:

Step 18

/2 cup kashk or sour cream

Step 19

Stir mixture back into the soup pot.

Step 20

Garnish soup with mint mixture and

Step 21

/4 cup kashk or sour cream

Step 22

/4 tsp ground saffron , dissolved in 1 TBS hot water