Recipe - Dora Mahboubis Ash-E Reshteh

One fourth cup Dried red kidney beans
One fourth cup Dried navy beans
One fourth cup Dried garbanzo beans
3 Onions, finely cut or sliced up
3 tablespoon Oil
2 teaspoon Salt
One half teaspoon Freshly ground black pepper
1 teaspoon Ground turmeric
10 cup Water
One half cup Dried lentils
1 cup Homemade beef broth
One half cup Coarsely chopped chives or
green onions
One half cup Coarsely chopped dill
One half cup Coarsely chopped parsley
2 cup Fresh or frozen chopped
spinach
1 Beet, cooked, peeled and
minced in 1/2inch cubes
One half pound Flat egg noodles, or reshteh
1 tablespoon Flour
1 cup Liquid kask (whey), or sour
cream

Soak dried red kidney, navy and garbanzo beans overnight in water to cover.

Brown onions in oil in large pot. Add salt, pepper and turmeric. Pour in
water. Drain kidney, navy and garbanzo beans and add to pot. Cover and
simmer 45 minutes.

Add lentils and beef broth. Cook another 35 minutes.

Add chopped green onions, dill parsley, spinach and beet. Cook 20 minutes.
Stir from time to time until done. Add water if soup is too thick.

Add noodles and flour and cook 10 minutes, stirring occasionally, until
noodles are cooked and soup is slightly thickened.

Fold in kask, or stir 2 tablespoons of hot soup into sour cream and then
fold mixture back into soup. Makes 8 servings.

Each serving contains about:

213 calories; 566 mg sodium; 20 mg cholesterol; 8 grams fat, 27 grams
carbohydrates; 12 grams protein; 1.7 grams fiber; 35% calories from fat.

Posted to FOODWINE Digest 25 Jan 97 by "Ted D. Conley"
tedconley@EARTHLINK.NET on Jan 25, 1997.