Persian Noodle Soup Recipe - Cooking Index

Ingredients

• 3 Onions - peeled and thinly (large)
• 3 tablespoons Oil
• 2 teaspoons Salt
• 1/2 teaspoon Freshly ground black pepper
• 1 teaspoon Turmeric
• 10 cups Water
• 1/4 cup Dried red kidney beans - washed and soaked in For 2 hours and - drained
• 1/4 cup Dried navy beans
• 1/4 cup Dried chickpeas
• 1/2 cup Lentils
• 1/2 cup Beef broth - preferably
• 1/2 cup Coarsely chopped fresh - chives or scallions
• 1/2 cup Chopped fresh dill
• 1/2 cup Coarsely chopped fresh - parsley
• 6 cups Spinach - washed and chopped
• 3 cups Frozen spinach - chopped
• 1 Fresh beet - peeled and diced
• 1/2 lb Persian noodles - (reshteh), or 1/2 lb Linguine noodles
• 1 tablespoon All-purpose flour
• 1 cup Liquid whey - (kashk), or 1/4 cup Wine vinegar