Aash-e' Reshteh (vegtable & Beans Soup)

Aash-e' Reshteh (Celebration Soup)

Ingredients: (4 servings)

Reshteh, 1 lb. (Reshteh is similar to Chinese flat noodle in shape and should be obtained from an Iranian store)

• Herbs (parsley, spinach, leek or  spring-onion ends, in equal amounts), total 2 1/2 lb
• 1/3 lb. Chick-peas,
• 1/3 lb. Red beans,
•  1/3 lb. Lentils,
• 4  tbs. Dried mint,
• 4  Medium onions,
• 2 cups Yogurt
• 2 tbs  Flour,
• Cooking oil
• Salt
• Black pepper
• 1/2 tbs.Turmeric    

Directions:

Soak chick-peas, red beans, and lentils in warm water for about two hours. Add 2-3 glasses of hot water and cook over medium heat for about 30 minutes add salt and pepper, turmeric, If necessary, additional hot water should be added while cooking.

Wash and finely chop the herbs. Add to the mix, and continue cooking over medium heat for about 15 minutes. Brake the Reshteh in 2 inch length and add to the mix and cook over low heat for 10-15 minutes.. While adding the Reshteh steer the mix so the Reshteh stays intact. After the Reshteh is completely cooked, dissolve flour in a glass of cold water, add in, and mix well. Remove the mix from heat .Add water as necessary. It should not be a very heavy soup.

For garnish, Peel and thinly slice onions. Fry onion in oil until golden. Fry dried mint in oil for a minute. use Kashk or yogurt as desire

Quick cook tips: Use prepared cooked can chick peas and beans, can shorten your preparation time.