Ash-e Reshteh

Ash-e Reshteh

2 tbsp olive oil
3 large onions, pelled and thinly sliced
5 cloves garlic, peeled and crushed
2 tsp salt
1/2 tsp freshly ground black pepper
1 tsp turmeric
1/4 cup dried red kidney beans, washed and soaked in
cold water 2 hours and drained
1/4 cup dried navy beans
1/4 cup dried chickpeas
10-12 cups water
1 cup lentils (I assume brown)
4 cups homemade beef bone broth
1/2 pound persian noodles (reshteh) or linguine noodles,
broken in half
1 tbsp all purpose flour
1 cup coarsley chopped fresh chives or scallions
1 cup chopped fresh dill
2 cups coarsley chopped fresh parsley
6 pounds (10 cups) fresh spinach, washed and chopped,
OR 3 pounds frozen spinach, chopped
1 fresh beet, peeled and diced in 1/2 inch pieces
1 1/2 cup liquid whey (kashk-- I have a recipe if u want),
or sour cream, or 1/4 cup wine vinegar

Qeymeh (optional-- I have a recipe)

Garnish (nana dagh)
1 onion, peeled and finely sliced
6 cloves garlic, peeled and crushed
1 tbsp olive oil
1 tsp turmeric
4 tbsp dried mint flakes, crushed


1. Heat 2 tbsp oil in a large pot, and saute the onions and garlic
over medium heat. Add salt, pepper, and turmeric. Add kidney
beans, navy beans, and chickpeas; saute for a few minutes.
Pour in 10 cups of water and bring to the boil, skim the froth as
it forms, reduce heat, cover, and simmer for 45 minutes over
medium heat.

2. Add lentils and beef bone broth. Cook 55 minutes longer.

3. Add noodles and flour and cook about 10 minutes, stirring
occasionally (Leila's note--one way I add flour to soup without
making lumps is to combine it with some oil and make a ball--
it dissolves in the heat)

4. Add chopped chives or scallions, dill, parsley, spinach, and
the beet. Continue cooking, stirring from time to time for 30 minutes
or until beans are tender. Add salt and pepper to taste, and add
more water if the ash is too thick.

5. Stir in the whey (or sour cream or vinegar), saving a dollop
for the garnish, and mix well with a wooden spoon.

6. Prepare the Qeymeh without the potatoes (I will post recipe)

7. To prepare the garnish (nana dagh), brown the onion and
garlic in oil in a non stick frying pan. Remove from heat; add
the turmeric and the crushed mint flakes and mix well.

8. Pour the soup into a tureen. Garnish with mint mixture
and the dollop of whey.

Ash e Saak

Ash e Saak
Irani Spinach Soup

2 onions, peeled and sliced thick
2 cloves garlic, peeled and chopped
3 tbsp oil
1 tsp salt
1 tsp pepper
1 tsp turmeric
6-8 cups water
4 cups spinach, washed and chopped, or 2 cups frozen spinach, chopped
1 onion, peeled and grated
1 pound ground meat or chicken
2 tbsp dried mint
1/2 cup rice flour diluted in one cup water
3 eggs, beaten
1/4 cup lime juice

1. Brown sliced onions and garlic in 3 tbsp oil in a large pot. Add
1 tsp salt, 1/2 tsp pepper, and 1/2 tsp turmeric.
2. Add water and spinach and simmer for 20 minutes.
3. Combine the grated onion and ground meat in a bowl. Season
with 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp turmeric and 2 tbsp dried
mint. (I'd probably add more salt and pepper) Mix and shape mixture
into chestnut sized meatballs. Add the meatballs to the pot and
simmer 20 minutes.
4. Gradually add diluted rice flour, stirring constantly for several minutes.
5. Gradually add eggs, stirring constantly for several minutes.
6. Add lime juice and adjust seasonings. Pour hot soup into a
tureen and serve with hot bread.

Iraqi Shorba

Ingredients

One or two large onions, chopped
Several cloves of garlic
One Large Tomato, chopped
Olive Oil
Dried Lemon (optional)
One 6oz can of tomato paste
Salt, pepper, hot pepper (optional), preferred spices
Your choice(choose ONE) of vegetable: okra
yellow and/or zuchini squash
spinach
green peas
other...
Your choice of either beef or lamb, cubed or on the bone
(at least one pound, but you can make due without meat)



Instructions

*Fry onions in olive oil over medium heat until they are transparent.
* Add garlic (chopped or whole) and fry gently for a few minutes.
*Add cubed meat, salt, pepper, and spices and brown.
*Add the tomato and dried lemon
*Add water (enough to well cover the meat) and cover pot.
*Add tomato paste
*Boil for two or three hours, or until meat is tender
(using a pressure cooker reduces the time for the meat!!!)
*Add your chopped or cubed vegetable and boil until a thick stew.
**Note: You will definetly have to keep adding more water to
the pot, make sure your shorba doesn't boil down and burn!


Serving Suggestions

*over pita/Arabic bread in a large serving bowl.
*eat with pita or arabic bread instead of a spoon.
*serve over saffron or long-grained rice