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This is a Persian recipe, but is similar to the aush I have had in an
Afghan restaurant. 'Ash-e' means soup in Farsi. Persian noodles
(Reshteh) are available in Middle Eastern food shops. The author notes
that liquid kashke(whey) is available, but the quality isn't always good,
so she uses sour cream. She also suggests making the soup a day ahead of

Noodle Soup(Ash-e Reshteh)

1/4 cup red kidney beans, soaked
1/4 cup navy beans, soaked
1/4 cup chickpeas, soaked
3 onions, finely sliced
3 Tbsp. oil
2 tsp. salt
1/2 tsp. ground black pepper
1 tsp. turmeric
10 cups water
1/2 cup lentils
1 cup beef broth
1/2 cup chives or scallions, coarsely chopped
1/2 cup dill weed, chopped
1/2 cup parsley, coarsely chopped
2 cups spinach(fresh or frozen), chopped
1 beet, peeled and chopped in 1/2 inch pieces
1/2 lb. flat egg noodles or Persian noodles(Reshteh)
1 Tbsp. flour
1 cup liquid kashke or sour cream, or 1/4 cup wine vinegar

*Gheimeh Garnish
1/4 lb. beef, in 1/2 inch cubes
1 small onion, chopped
3 cloves garlic, crushed
2 Tbsp. oil
1/2 cup water
2 Tbsp. yellow split peas
1 tsp. tomato paste
1/4 tsp. saffron, dissolved in 1 Tbsp. hot water
1/2 tsp. salt

*Mint Garnish
1 onion, finely sliced
3 cloves garlic, crushed
1 Tbsp. oil
1 tsp. dried mint flakes

Soup instructions:
In large pot, brown onions in oil. Add salt, 1/4 tsp. of the pepper, and
turmeric. Pour in water and add kidney beans. navy beans, and chickpeas.
Cover and simmer 45 minutes. Add lentils and broth. Cook 35 minutes.
Add scallions, dill, parsley, spinach, and beet. Stir occasionally and
cook 20 minutes or until done. Correct seasoning(add the rest of the
pepper if needed) and add more water if too thick. Add noodles, flour and
cook until noodles are done--about 10 minutes.

If using kashke or sour cream, set aside a heaping Tbsp. for garnish.
Stir 2 Tbsp. of soup into remaining sour cream. Stir this mixture slowly
into soup. Reheat just before serving, adding more water if it's too thick.

About 1/2 hour before serving, prepare gheimeh garnish. Brown meat,
onion, and garlic in oil. Stir in water and split peas. Cover and cook
20 minutes over low heat. Add tomato paste, saffron, and salt. Simmer
covered for 10 minutes.

While gheimeh is simmering, prepare mint garnish. Brown onion and garlic
in oil. Remove from heat. Crush mint flakes in hand and stir into onion.
Pour soup into tureen, garnish with gheimeh and mint garnish and reserved
sour cream by floating them on top.


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