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Middle Eastern   -   Winter Noodle Soup (Aash Rechte) (Iran)   adapted from Sephardic Cooking by Copeland Marks

Description
Ingredients
  • 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
Directions 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.
Serves 8
Time to Make 0:00



Printer version   5 Votes - Yum: 2.6, Easiness: 2.6, Speed: 2.4, Overall: 2.53333 Rate this recipe

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