Persian Noodle Soup Recipe 
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Persian Noodle Soup

1/4 cup red kidney beans, soaked
1/4 cup navy beans, soaked
1/4 cup chickpeas, soaked
3 onions, finely sliced
3 tablespoons oil
2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon turmeric
10 cups water
1/2 cup lentils
1 cup beef broth
1/2 cup chives or scallions, coarsely chopped
1/2 cup dill weed, chopped
1/2 cup parsley, coarsely chopped
2 cups spinach fresh, chopped
1 beet, peeled and chopped in 1/2 inch pieces
1/2 pound Persian noodles
1 tablespoon flour
1 cup liquid kashke or sour cream, or 1/4 cup wine vinegar

Gheimeh Garnish

1/4 p ound beef, in 1/2 inch cubes
1 small onion, chopped
3 cloves garlic, crushed
2 tablespoons oil
1/2 cup water
2 tablespoons yellow split peas
1 teaspoon tomato paste
1/4 teaspoon saffron, dissolved in 1 tablespoon hot water
1/2 teaspoon salt

Mint Garnish

1 onion, finely sliced
3 cloves garlic, crushed
1 tablespoon oil
1 teaspoon dried mint flakes

In large pot, brown onions in oil.  Add salt, 1/4 teaspoon of the pepper, and turmeric. Pour in water and add kidney beans, navy beans and chickpeas. Cover and simmer 45 minutes. Add lentils and broth. Cook 35 minutes. Add scallions, dill, parsley, spinach, and beet. Stir occasionally and cook 20 minutes or until done. Correct seasoning and add more water if too thick. Add noodles, flour and cook until noodles are done, about 10 minutes. If using kashke or sour cream, set aside a heaped tablespoon for garnish. Stir 2 tablespoons of soup into remaining sour cream. Stir this mixture slowly into soup. Reheat just before serving, adding more water if it's too thick.

GHEIMEH:
About 1/2 hour before serving, prepare gheimeh garnish. Brown meat, onion, and garlic in oil. Stir in water and split peas. Cover and cook 20 minutes over low heat. Add tomato paste, saffron and salt. Simmer covered for 10 minutes.

MINT:
While gheimeh is simmering, prepare mint garnish. Brown onion and garlic in oil. Remove from heat. Crush mint flakes in hand and stir into onion. Pour soup into tureen, garnish with gheimeh and mint garnish and reserved sour cream by floating them on top.



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