[CH] RECIPE: _Ash-e Reshteh_

raincrone@juno.com
Sun, 29 Aug 2004 22:02:50 -0400 

This is an Iranian recipe, but something very similar is 
served in Afghanistan. The author suggests making the soup 
a day ahead, but in that case, I wouldn't cook in the noodles 
till just before serving.  

I have vegetarianized and chilefied it.  The original contained 
beef stock and the garnish featured diced beef, but there were 
no chiles listed. . .and while I've eaten plenty of good meatless 
food from this region, I've never had  any main dish that wasn't 
at least warm, and often rip-your-head-off fiery.  Go ahead, ask 
me about the hottest meal I ever had in my life. :)   So I tinkered.

_Ash-e Reshteh_ (Iranian Noodle Soup), vegetarian version
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 

   1/4 cup red kidney beans [or small red beans], soaked
  1/4 cup navy beans, soaked [or Great Northerns]
  1/4 cup chickpeas, soaked
    3 onions, finely sliced
    2 cups spinach, fresh or frozen, chopped
    1 fresh beet [or parsnip, carrot or redskin potato], 
           peeled and chopped in 1/2" pieces
  1/2 lb flat egg noodles
 3 Tbsp cooking oil
    2 tsp salt
        Cayenne or chopped fresh cayennes or serranos, 
              to taste
  1/2   tsp ground black pepper
    1 tsp turmeric
   10 cups water
  1/2 cup lentils
    1 rich veggie stock, or a good roasted-pepper stock
  1/2 cup chives or scallions, coarsely chopped
  1/2 cup dill weed, chopped
  1/2 cup parsley, coarsely chopped
       1 Tbsp flour
    1 cup buttermilk, yogurt, Soygurt or sour cream 
               -OR- 1/4 cup wine vinegar

_Gheimeh_ garnish:
    1/4 lb.  extra-firm tofu, drained and cut in 1/2" 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 [or turmeric], 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
          (2-3 tsp. fresh is even better)

Soup instructions:
~~~~~~~~~~~~~~~~~
In a 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 [or other root
veggie].   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 and flour and cook until noodles are
done--about 10 minutes.

If using sour cream, set aside a heaping Tbsp for garnish.
Stir 2 Tbsp of soup into buttermilk or remaining sour cream.
Stir this mixture slowly into soup.

Reheat just before serving, adding more water [or stock] 
if it's too thick.

Gheimeh:
~~~~~~~~
About 1/2 hour before serving, prepare _gheimeh_
garnish.   Brown tofu, onion, and garlic in oil, adding
garlic late so it doesn't overcook.

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.

Mint:
~~~~
While the other garnish 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, top with both garnishes (and reserved 
sour cream, if any) by floating them on top.
Source:  _Food of Life_ by Najmieh Batmanglij, adapted by me

Rain
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