Noodle Soup with Verjuice

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: 1 cup sun-dried yogurt (kashk); ½ cup dried lentils, picked over and rinsed; ¼ cup verjuice; ¼ cup dried chickpeas, picked over and rinsed; 1 teaspoon turmeric; 12 cups water; ½ cup dried kidney beans, picked over and rinsed; 10 cloves garlic, peeled and crushed; 4 large onions, peeled and thinly sliced; 1 teaspoon freshly ground pepper; 2 teaspoons salt; ½ cup vegetable oil; 1 cup chopped fresh parsley; ½ cup chopped fresh dill; 2 tablespoons vegetable oil; 1 pound washed and chopped fresh or frozen spinach; ½ pound Persian noodles or dried linguine, broken in half; ½ cup coarsely chopped fresh chives or scallions; 2 tablespoons dried mint flakes, crushed; 4 cloves garlic, peeled and sliced; 1 cup fried onions; ½ teaspoon turmeric

Ash-e reshteh

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

Ingredients

Asia
Iran
New Year
Soup

Ingredients

Method