ash-e reshteh

Preparation

• 1.

  Soup

  Add package of Persian dehydrated vegetables to water and let them rehydrate. Set aside until ready to use.
  
  In a large stockpot add olive oil, onion, turmeric, salt and pepper and saute until onions have caramelized.
  
  Then add lentils, hot water, and Persian dried vegetables (do not add the extra water that these vegetables have been soaking in). Bring mixture to a boil and continue to cook for 20 minutes or until lentils are cooked.
  
  Add garbonzo beans, red kidney beans and continue simmering for 10 minuets. Take 2 Tablespoons of flour and mix with some water to form a paste and add this to the stockpot. Add 1 package of 12 oz. noodles and continue to heat until noodles are soft. Add more water as needed to keep a soup-like consistancy. When ready to serve add noodles to a bowl and garnish with: whey, caramelized saffron onions, and dried mint saute.

• 2.

  Whey

  Whey can be purchased at Persian grocery stores from the refrigerator section. Add about one tablespoon of whey to the center of each bowl of soup. Top with dried mint sauce and caramelized onions.

• 3.

  Caramelized Saffron Onions

  Caramelize chopped onion in olive oil with 1/2 teaspoon of turmeric for about 20 minutes.
  When the onions are caramlized add saffron and saffron water, 2 Tablespoons of minced garlic and saute for 30 seconds.
  Remove from heat and add 1 Tablespoon of the caramlized saffron onions on top of the whey.

• 4.

  Dried Mint Saute

  Add about 2 Tablespoon of olive oil to a pan over low heat.
  Then add 3-4 Tablespoons of Persian dried mint and saute for about 30 seconds to dehydrate the mint.
  Remove from heat and add on top of the caramelized saffron onions.