If you don’t want to spend the time to prepare the dried beans, you can always used canned beans which takes a lot less time. If that is the case, add the beans near the end of the recipe so that they don’t overcook.
Persians like to add a hint of sourness to this soup. An option is to stir in a bit of plain yoghurt right before serving.
Ash-e Reshteh - Persian Spinach and Noodle Soup
- 315 g fresh baby spinach, roughly chopped
- 6 spring onions (scallions), roughly chopped
- 2 cups fresh coriander (cilantro) leaves, roughly chopped and loosely packed
- 2 tablespoons dried mint
- 10 cups water, or stock of choice
- ⅓ cup dried chickpeas
- ⅓ cup dried red kidney beans
- ⅓ cup dried navy beans
- ¾ cup dried green lentils
- 3 small onions, finely chopped
- 3 cloves garlic, finely chopped
- 2 cups dried Persian noodles<em>, reshteh</em>
- 1 teaspoon turmeric powder
- salt and pepper
- extra virgin olive oil
- Steam the chickpeas, kidney beans, and navy beans. To do this, boil 2 cups of salted water in a small pot. Turn off the heat, pour in the beans, and leave the lid on for at least 40 minutes. Drain excess water.
- In a large pot, saute the onions and garlic with extra virgin olive oil, turmeric, and a dash of salt. Add 10 cups of water <em>(or stock)</em>, and bring to a boil. Add spinach, coriander, spring onions, and mint. Simmer for 45 minutes
- Add the steamed beans. Continue to simmer for 20 minutes. Add the dried lentils. Continue to simmer for 15 minutes. Add the noodles and simmer for an additional 15 minutes. Turn off the heat. Serve hot. If you feel your soup is not thick enough, sift some all purpose flour into the soup.
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