FBD

Aush (Persian Ashe)

aush (persian ashe)

PersianOtherEasy30 minBy Northstar

Ingredients

Servings
4
  • 1/2 tsp salt
  • 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

Instructions

  1. 1

    In large pot, brown onions in oil.

  2. 2

    Add salt, 1/4 tsp. of the pepper, and turmeric.

  3. 3

    Pour in water and add kidney beans, navy beans, and chickpeas.

  4. 4

    Cover and simmer 45 minutes.

  5. 5

    Add lentils and broth. Cook 35 minutes.

  6. 6

    Add scallions, dill, parsley, spinach, and beet.

  7. 7

    Stir occasionally and cook 20 minutes or until done.

  8. 8

    Correct seasoning (add the rest of the pepper if needed) and add more water if too thick.

  9. 9

    Add noodles, flour and cook until noodles are done--about 10 minutes.

Tags

soupamericanpersian