ashe reshte (noodle soup)

Categories
Soup
Persian
Yield
5 Servings
MeasureIngredient
½ pounds Ground beef
1 each Small onion, grated
¼ teaspoon Cinnamon
¼ teaspoon Pepper
½ teaspoon Salt
4 cups *to*
5 cups Water
1½ teaspoon Salt
¼ cup Black-eyed peas
¼ cup Lentils
1 cup Noodles
½ teaspoon Pepper
½ cup Parsley, chopped
1 tablespoon Dried mint
¼ teaspoon Pepper
¼ teaspoon Cinnamon

INGREDIENTS

SPICE MIX FOR SOUP

PREPARATION

Put the meat in a bowl. Add grated onions and seasoning, mix well and make meat balls the size of walnuts. Put the water in a 3-qt pot.

Add salt and black-eyed peas and let cook for 15 minutes. Add meat balls, lentils, noodles, pepper and parsley and let simmer on a medium fire for about 35 minutes. Rub dried mint in the palm of your hands to make it powdery. Add cinnamon and pepper to the mint. Add this to the soup just before removing it from the fire.

Source: In a Persian Kitchen typed by Leonard Smith

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