Persian Ashe Reshtah Recipe

•     Noodle Soup(Ash-e Reshteh)
• 1/4 c. red kidney beans, soaked
• 1/4 c. navy beans, soaked
• 1/4 c. chickpeas, soaked
• 3 x onions, finely sliced
• 3 Tbsp. oil
• 2 tsp salt
• 1/2 tsp grnd black pepper
• 1 tsp turmeric
• 10 c. water
• 1/2 c. lentils
• 1 c. beef broth
• 1/2 c. chives or possibly scallions, coarsely minced
• 1/2 c. dill weed, minced
• 1/2 c. parsley, coarsely minced
• 2 c. spinach(fresh or possibly frzn), minced
• 1 x beet, peeled and minced in 1/2 inch pcs
• 1/2 lb flat egg noodles or possibly Persian noodles(Reshteh)
• 1 Tbsp. flour
• 1 c. liquid kashke or possibly lowfat sour cream, or possibly 1/4 c. wine vinegar
• 1/4 lb beef, in 1/2 inch cubes
• 1 sm onion, minced
• 3 clv garlic, crushed
• 2 Tbsp. oil
• 1/2 c. water
• 2 Tbsp. yellow split peas
• 1 tsp tomato paste
• 1/4 tsp saffron, dissolved in 1 Tbsp. warm water
• 1/2 tsp salt
• 1 x onion, finely sliced
• 3 clv garlic, crushed
• 1 Tbsp. oil
• 1 tsp dry mint flakes

Directions