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Aush (Persian Ashe)
Aush (Persian Ashe)
From: Sarah Henderson
Date: Tue, 21 Sep 1993 23:36:53 -0700 (PDT)
This is a Persian recipe, but is similar to the aush I have had in an
Afghan restaurant. 'Ash-e' means soup in Farsi. Persian noodles
(Reshteh) are available in Middle Eastern food shops. The author notes
that liquid kashke(whey) is available, but the quality isn't always good,
so she uses sour cream. She also suggests making the soup a day ahead of
serving.
From _Food of Life_, by Najmieh Batmanglij
Noodle Soup(Ash-e Reshteh)
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/4 cup red kidney beans, soaked
/4 cup navy beans, soaked
/4 cup chickpeas, soaked
onions, finely sliced
Tbsp. oil
tsp. salt
/2 tsp. ground black pepper
tsp. turmeric
0 cups water
/2 cup lentils
cup beef broth
/2 cup chives or scallions, coarsely chopped
/2 cup dill weed, chopped
/2 cup parsley, coarsely chopped
cups spinach(fresh or frozen), chopped
beet, peeled and chopped in 1/2 inch pieces
/2 lb. flat egg noodles or Persian noodles(Reshteh)
Tbsp. flour
cup liquid kashke or sour cream, or 1/4 cup wine vinegar
*Gheimeh Garnish
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/4 lb. beef, in 1/2 inch cubes
small onion, chopped
cloves garlic, crushed
Tbsp. oil
/2 cup water
Tbsp. yellow split peas
tsp. tomato paste
/4 tsp. saffron, dissolved in 1 Tbsp. hot water
http://www.cs.cmu.edu/~mjw/recipes/soup/ashe-reshteh.html (1 of 2) [12/17/1999 12:04:25 PM]
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