Noodle Soup

Name: Noodle Soup (Osh-e reshteh)
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: Makes 8 servings
Cuisine: Iranian
Ingredients: 2 cups (400 g) lentils; 12–14 cups (2.8–3.2 l) broth or water; 1 teaspoon turmeric; ¼ cup (50 g) dried red kidney beans, soaked overnight, drained and rinsed; ¼ cup (50 g) dried chickpeas, soaked overnight, drained and rinsed; ½ cup (120 ml) verjuice (ab-ghureh, unripe grape juice)*; ¼ cup (20 g) dried mint flakes, crushed; A diced lamb garnish (optional); 1 tablespoon sea salt; 1 teaspoon freshly ground black pepper; 10 cloves garlic, peeled and sliced; 3 large onions, peeled and thinly sliced; 3 pounds (1.3 kg) fresh spinach, washed and coarsely chopped, or 2 pounds (900 g) chopped frozen spinach; 2 cups (480 g) liquid kashk*; ½ pound (225 g) Persian noodles (reshteh) or linguine noodles; 2 cups (170 g) coarsely chopped fresh parsley; 1 cup (100 g) coarsely chopped spring onions; 1 cup (85 g) chopped fresh dill weed; ¼ cup (60 ml) oil; 2 teaspoons ground ginger; 2 teaspoons ground coriander; 2 tablespoons ground cumin

Osh-e reshteh

Preparation info

Makes
8
servings

Difficulty
Easy
Ready in
3 hr 30

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

¼ cup (60 ml) oil
3 large onions, peeled and thinly sliced

Asia
Iran
Southeast Asia
Soup

Method

Heat ¼ cup/60 ml oil in a large, heavy pot over medium heat until hot. Add the onions and garlic and cook until golden brown. Add salt, pepper, turmeric, kidney beans, and chickpeas