Noodle +Chickpea Soup

Name: Noodle +Chickpea Soup (Osh-e Reshteh)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 8 to 10
Cuisine: Iranian
Ingredients: 2 tablespoons ground ginger; 1 tablespoon ground coriander; 3 tablespoons ground cumin; ¼ cup (50 g) dried chickpeas, soaked in water and 1 teaspoon baking soda overnight; 4 large onions, peeled and thinly sliced; ¼ cup (50 g) dried black-eyed peas; 2 cups (170 g) chopped Fresh parsley; 1 cup (85 g) chopped fresh dill weed; 1 cup (85 g) coarsely chopped Fresh chives or (100 g) spring onions (white and green parts); 12 oz (340 g) dried Persian noodles or fettuccine; 1 tablespoon grape molasses; 3 tablespoons dried mint; 2 teaspoons turmeric; 4 tablespoons vegetable oil; 1½ cups (300 g) green lentils, rinsed; 10 cloves garlic, peeled and crushed; 1 teaspoon freshly ground pepper; 1 tablespoon sea salt; 2 cups liquid kashk* or buttermilk; 2 lb (900 g) chopped Fresh spinach, or 1 lb (450 g) frozen chopped spinach; 12 cups (2.8 l) water

Osh-e Reshteh

Preparation info

Serves
8 to 10

Difficulty
Medium
Ready in
1 hr 20

Appears in

Joon

By Najmieh Batmanglij

Published 2015

About

In Iran, it is said that eating noodles brings good fortune, that is why noodle soup is always served on Nowruz, the Iranian New Year’s Day.

Ingredients

¼ cup (50 g) dried chickpeas, soaked in water and 1 teaspoon baking soda overnight<

Asia
Iran
New Year
Soup
Vegetarian

Method

Place chickpeas, black-eyed peas, and lentils in a large bowl, cover with water 2 in (5 cm) above the chickpeas and allow to soak overnight. Drain, rinse, and set aside.
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