Name: Noodle Soup with Verjuice (Ash-e reshteh)
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: Servings: 6
Cuisine: Iranian
Ingredients: ½ cup coarsely chopped fresh chives or scallions; ½ cup chopped fresh dill; 1 cup sun-dried yogurt (kashk); 1 cup fried onions; ½ teaspoon turmeric; ½ pound Persian noodles or dried linguine, broken in half; ½ cup vegetable oil; ½ cup dried kidney beans, picked over and rinsed; 1 pound washed and chopped fresh or frozen spinach; 2 tablespoons dried mint flakes, crushed; 4 cloves garlic, peeled and sliced; 12 cups water; 2 tablespoons vegetable oil; 10 cloves garlic, peeled and crushed; ½ cup dried lentils, picked over and rinsed; 4 large onions, peeled and thinly sliced; 1 cup chopped fresh parsley; 2 teaspoons salt; ¼ cup verjuice; 1 teaspoon freshly ground pepper; ¼ cup dried chickpeas, picked over and rinsed; 1 teaspoon turmeric

Preparation info

Servings:
6

Difficulty
Medium
Ready in
2 hr 30

Appears in

From Persia to Napa

By Najmieh Batmanglij

Published 2015

About

You may make this soup, which is associated with the Persian New Year, a day in advance so that the flavors can blend. Store it in the refrigerator and reheat it just before serving. To prepare the fresh herbs, soak them in a large bowl of lukewarm water for 10 minutes. Drain in a large mesh colander, rinse grit from the bowl, return the herbs to the bowl and cover with water again. Immediately drain in the colander. Repeat the quick soak and drain twice. Then dry the herbs (with a salad sp