Aush-e-reshteh (Herb and Noodle Soup) Recipe | James Beard Foundation

Name: Aush-e-reshteh (Herb and Noodle Soup) Recipe | James Beard Foundation
Ingredients: 1 lamb shank, 1 1/2 to 2 pounds; Salt; freshly ground black pepper; 2 tablespoons olive oil; 2 onions, thinly sliced; 2 cloves garlic, finely chopped; 1/2 teaspoon ground turmeric; 1/4 cup dried kidney beans, washed and soaked in cold water at least 2 hours, drained; 1/4 cup dried navy beans, washed and soaked in cold water at least 2 hours, drained; 1/4 cup dried chickpeas, washed and soaked in cold water at least 2 hours, drained; 1/4 cup lentils; 2 1/2 cups beef broth; 1/4 pound reshteh (Persian noodles) or linguine, broken in half; 1 1/2 teaspoons all-purpose flour; 1/2 cup coarsely chopped scallions; 1/2 cup coarsely chopped fresh dill; 1 cup coarsely chopped fresh parsley; 2 pounds fresh spinach, stems removed, rinsed well, and coarsely chopped; 1/2 cup kashk (Persian whey) or sour cream, plus a dollop for garnish

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Mehrdad Dabir came to the Beard House to help us celebrate Persian New Year or Norooz, a holiday with many symbolic foods.

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Ingredients

1 lamb shank, 1 1/2 to 2 pounds
Salt
freshly ground black pepper
2 tablespoons olive oil
2 onions, thinly sliced
2 cloves garlic, finely chopped
1/2 teaspoon ground turmeric
1/4 cup dried kidney beans, washed and soaked in cold water at least 2 hours, drained
1/4 cup dried navy beans, washed and soaked in cold water at least 2 hours, drained
1/4 cup dried chickpeas, washed and soaked in cold water at least 2 hours, drained
1/4 cup lentils
2 1/2 cups beef broth
1/4 pound reshteh (Persian noodles) or linguine, broken in half
1 1/2 teaspoons all-purpose flour
1/2 cup coarsely chopped scallions
1/2 cup coarsely chopped fresh dill
1 cup coarsely chopped fresh parsley
2 pounds fresh spinach, stems removed, rinsed well, and coarsely chopped
1/2 cup kashk (Persian whey) or sour cream, plus a dollop for garnish