Persian Noodle Soup Recipe

Step 1

Brown the onions in 3 tablespoons oil in a large pot. Add 2 teaspoons salt, 1/4 teaspoon pepper, and 1/2 teaspoon turmeric. Pour in 10 cups water and add kidney beans, navy beans and chickpeas; bring to boil, skim the froth as it forms, reduce heat, cover and simmer for 45 minutes over medium heat.

Step 2

Add lentils and beef broth. Cook 55 minutes longer.

Step 3

Add chopped chives or scallions, dill, parsley, spinach and beet. Continue cooking, stirring from time to time, for 1-1/2 hours or until the beans are tender. Correct seasoning and add water if the soup is too thick.

Step 4

Add noodles and flour and cook about 10 minutes, stirring occasionally. Stir in the liquid whey (or vinegar) and mix well.

Step 5

Pour the soup into a tureen and serve.

Things You'll Need

  • 3lg Onions, peeled and thinly
  • -sliced
  • 3T Oil
  • 2t Salt
  • 1/2t Freshly ground black pepper
  • 1t Turmeric
  • 10c Water
  • 1/4c Dried red kidney beans,
  • -washed and soaked in cold
  • -water for 2 hours and
  • -drained
  • 1/4c Dried navy beans
  • 1/4c Dried chickpeas
  • 1/2c Lentils
  • 1/2c Beef broth, preferably
  • -homemade
  • 1/2c Coarsely chopped fresh
  • -chives or scallions
  • 1/2c Chopped fresh dill
  • 1/2c Coarsely chopped fresh
  • -parsley
  • 6c Spinach, washed and chopped
  • -OR
  • 3c Frozen spinach, chopped
  • 1 Fresh beet, peeled and diced
  • -in 1/2" pieces
  • 1/2lb Persian noodles (reshteh)
  • -OR
  • 1/2lb Linguine noodles
  • 1T All-purpose flour
  • 1c Liquid whey (kashk)
  • -OR
  • 1/4c Wine vinegar

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