Ashe reshte (noodle soup)
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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