Traditional Persian noodle soup with loads of herbs, onions, and spices. You’ll be able to master this Persian dish in no time.
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Soak the chickpeas, and kidney beans in four cups of water for at least two hours. Drain and set aside. (Can be replaced with canned.)
In a large, heavy pot, heat the oil over medium heat. Add one onion and garlic and fry for 15 minutes, stirring occasionally, until golden brown. Add the salt, pepper, turmeric, about two tablespoons mint, kidney beans, and chickpeas. Stir-fry for one minute.
Add two cans of Sadaf Sabzi Aash and frozen spinach.
Add water to cover and bring to a boil. (If you used canned beans, you can start with less water and add as needed).
Add the noodles. Continue cooking until the beans are tender. Add salt and pepper to taste, and add more water if the soup is too thick. Cover partially, reduce the heat to medium, and simmer for 45 minutes. (If you are using canned beans, add the noodles after simmering.)
Meanwhile, prepare the garnish in a skillet set over medium heat. Heat one tablespoon oil, add two peeled and sliced onions, and fry for 15 minutes, stirring occasionally. Add six cloves peeled and crushed garlic and stir-fry until golden brown. Remove from the heat, add one teaspoon ground turmeric and four tablespoons crushed garlic, 4 tablespoons dried mint, mix well, and set aside.
Optional : Stir the whey into the soup, saving a dollop for the garnish, and mix well with a wooden spoon.
Pour the soup into a deep serving platter, tureen, or individual serving bowls. Garnish with a dollop of yogurt or whey and the garnish prepared in Step 6 in a pretty design . NUSH-EJAN!