Recipe - Persian Noodle Soup

3 lg Onions, peeled and thinly
cut or sliced up
3 tablespoon Oil
2 teaspoon Salt
One half teaspoon Freshly ground black pepper
1 teaspoon Turmeric
10 cup Water
One fourth cup Dried red kidney beans,
washed and soaked in cold
water for 2 hours and
drained
One fourth cup Dried navy beans
One fourth cup Dried chickpeas
One half cup Lentils
One half cup Beef broth, preferably
homemade
One half cup Coarsely chopped fresh
chives or scallions
One half cup Chopped fresh dill
One half cup Coarsely chopped fresh
parsley
6 cup Spinach, washed and chopped
OR
3 cup Frozen spinach, chopped
1 Fresh beet, peeled and minced
in 1/2" pieces
One half pound Persian noodles (reshteh)
OR
One half pound Linguine noodles
1 tablespoon Allpurpose flour
1 cup Liquid whey (kashk)
OR
One fourth cup Wine vinegar

Brown the onions in 3 tablespoons oil in a large pot. Add 2 teaspoons
salt, One fourth teaspoon pepper, and One half 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 1One half 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.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip