Recipe courtesy of Louisa Shafia
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Persian New Year's Soup with Beans, Noodles, and Herbs (Ash-e Reshteh)
Total:
15 hr 25 min
Prep:
25 min
Inactive:
12 hr
Cook:
3 hr
Yield:
6 to 8 servings
Level:
Easy
Total:
15 hr 25 min
Prep:
25 min
Inactive:
12 hr
Cook:
3 hr
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 1/2 cup dried chickpeas
  • 1/4 cup dried kidney beans
  • 1/2 cup dried fava beans or 1 1/2 cups frozen lima beans, thawed
  • Apple cider vinegar
  • 3 yellow onions
  • 7 tablespoons olive oil
  • 5 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • 1/4 cup dried lentils
  • 10 cups vegetable or chicken stock (or more if you want your soup thinner)
  • Salt
  • 1 small handful fresh mint leaves, torn into pieces
  • 6 ounces thin egg noodles or linguine, broken into thirds
  • 1 large bunch leafy greens such as chard or spinach, stemmed and coarsely chopped 
  • 1/4 cup minced fresh dill
  • 1/2 cup minced fresh cilantro
  • 1/2 cup minced fresh flat-leaf parsley
  • 2 cups plain yogurt

Directions

Start this recipe the night before, to soak the chickpeas, kidneys beans, and fava beans. Boil them in 4 cups water for 1 minute, then turn off the heat and add a splash of apple cider vinegar. Cover the pot and let them soak overnight. Dice 1 of the onions. Heat a large pot over medium-high heat and add 1/4 cup of the olive oil. Add the onion and saute until lightly browned, about 5 minutes. Drain and rinse the chickpeas, kidney beans, and fava beans and add them to the onion along with 4 of the garlic cloves, the turmeric, and lentils. Saute for 1 minute. Add the stock and bring to a boil. Boil the beans, covered, for 1 hour. Tilt the lid so the pot is partially covered and simmer, stirring occasionally, for another 1 1/2 hours. Season with salt. Meanwhile, slice the remaining 2 onions into thin half-moons. Heat a saute pan over high heat and add the remaining 3 tablespoons olive oil. Add the onions and fry, stirring frequently, until the onions are brown and caramelized. Add the remaining garlic and the mint and saute for 1 minute. Season with salt and set aside. Add the noodles to the soup and cook until tender, 6 to 8 minutes. When the noodles are almost done, add the greens, dill, cilantro and parsley and cook for 2 minutes. Serve with a large dollop of yogurt and a few tablespoons of the sauteed onion mixture.

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