*  Exported from  MasterCook  *
 
                            PERSIAN NOODLE SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Persian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lg           Onions, peeled and thinly
                         -sliced
    3       T            Oil
    2       t            Salt
      1/2   t            Freshly ground black pepper
    1       t            Turmeric
   10       c            Water
      1/4   c            Dried red kidney beans,
                         -washed and soaked in cold
                         -water for 2 hours and
                         -drained
      1/4   c            Dried navy beans
      1/4   c            Dried chickpeas
      1/2   c            Lentils
      1/2   c            Beef broth, preferably
                         -homemade
      1/2   c            Coarsely chopped fresh
                         -chives or scallions
      1/2   c            Chopped fresh dill
      1/2   c            Coarsely chopped fresh
                         -parsley
    6       c            Spinach, washed and chopped
                         -OR
    3       c            Frozen spinach, chopped
    1                    Fresh beet, peeled and diced
                         -in 1/2″ pieces
      1/2   lb           Persian noodles (reshteh)
                         -OR
      1/2   lb           Linguine noodles
    1       T            All-purpose flour
    1       c            Liquid whey (kashk)
                         -OR
      1/4   c            Wine vinegar
 
   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.
   
   Add lentils and beef broth. Cook 55 minutes longer.
   
   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.
   
   Add noodles and flour and cook about 10 minutes, stirring
   occasionally. Stir in the liquid whey (or vinegar) and mix well.
   
   Pour the soup into a tureen and serve.
  
 
 
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