Dora Mahboubi’s Ash-e Reshteh

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Eggs, Dairy			1	Servings

INGREDIENTS

1/4	c	Dried red kidney beans
1/4	c	Dried navy beans
1/4	c	Dried garbanzo beans
3		Onions, finely sliced
3	T	Oil
2	t	Salt
1/2	t	Freshly ground black pepper
1	t	Ground turmeric
10	c	Water
1/2	c	Dried lentils
1	c	Homemade beef broth
1/2	c	Coarsely chopped chives or
		green onions
1/2	c	Coarsely chopped dill
1/2	c	Coarsely chopped parsley
2	c	Fresh or frozen chopped
		spinach
1		Beet, cooked peeled and
		diced in 1/2-inch cubes
1/2	lb	Flat egg noodles, or reshteh
1	T	Flour
1	c	Liquid kask, whey or sour
		cream

INSTRUCTIONS

Soak dried red kidney, navy and garbanzo beans overnight in water to
cover.  Brown onions in oil in large pot. Add salt, pepper and
turmeric. Pour  in water. Drain kidney, navy and garbanzo beans and add
to pot. Cover  and simmer 45 minutes.  Add lentils and beef broth. Cook
another 35 minutes.  Add chopped green onions, dill parsley, spinach
and beet. Cook 20  minutes. Stir from time to time until done. Add
water if soup is too  thick.  Add noodles and flour and cook 10
minutes, stirring occasionally,  until noodles are cooked and soup is
slightly thickened.  Fold in kask, or stir 2 tablespoons of hot soup
into sour cream and  then fold mixture back into soup. Makes 8
servings.  Each serving contains about:  213 calories; 566 mg sodium;
20 mg cholesterol; 8 grams fat, 27 grams  carbohydrates; 12 grams
protein; 1.7 grams fiber; 35% calories from  fat.  Posted to FOODWINE
Digest 25 Jan 97 by "Ted D. Conley"  <tedconley@EARTHLINK.NET> on Jan
25, 1997.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1078 Calories From Fat: 413 Total Fat: 46.9g Cholesterol: 0mg Sodium: 5211.2mg Potassium: 3282.9mg Carbohydrates: 138.3g Fiber: 41.8g Sugar: 27.6g Protein: 40.5g