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 Middle Eastern - Winter Noodle Soup (Aash Rechte) (Iran)
adapted from Sephardic Cooking by Copeland Marks
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Description
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Ingredients
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- 1 Pound Dried White Beans -- soaked overnight
- 8 Cups Water
- 3 Medium Onions -- finely chopped
- 2 Medium Turnips -- finely chopped
- 1/2 Pound Spinach -- chopped
- 1 Bunch Parsley -- finely chopped
- 1 Bunch Cilantro -- finely chopped
- 2 Teaspoons Salt
- 1/2 Teaspoon Pepper
- 1/4 Teaspoon Turmeric
- 3 Tablespoons Corn Oil
- 1 Pound Egg Noodles
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Directions
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Put beans and water in a large pan, cover and cook over low heat for about 1 hour. Add other ingredients except noodles and bring to a boil. Cook over low heat for 1/2 hour. Add noodles and cook in uncovered pan for 15 minutes.
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Serves
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8
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Time to Make
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0:00
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