This is one of my most favorite dishes when I was in Iran! Of course, I especially loved it because of my vegetarian background but the richness and nutrition I got from it was beneficial and plus the best part of this soup was that I could always eat it cold and it would still taste good.
Ingredients:
2 large onions, sliced thinly length wise
6-8 cloves of garlic, minced
1/3 cup chickpeas
1/3 cup red beans
1/2 cup lentils
2 tsp turmeric
3 cups fresh parsley (packed – equivalent to 1 1/2 bunch)
2 cups fresh cilantro (packed – equivalent to 1 bunch)
2 cups fresh mint (packed – equivalent to 1 bunch)
20 springs of fresh chives or scallions (green portion of scallions only)
1 1/2 lb baby spinach
1 tbsp flour
Directions:
In a large pot saute the onions and garlic together so that it is translucent. Put the turmeric in the pot and stir.
Add 8 Cups of water and bring to a boil. After the water starts to boil you can add the lentils and cook them for 1-Hour.
Cut the herbs up to small portions. Be careful to cut the stems very small so that there are not any springs. Add to the pot and cook for ½ an hour.
Wash the noodles in cold water so that all of the starch is off. Break the noodles in three different pieces. You want short noodles about 1 ½ long. Cook for 5-7 minutes or until the noodles are done.
Add in half of the Spinach and wait for it to wilt and then after it starts to wilt add in the rest. Cook for 45 minutes.
After 45-minutes then take out a small bowl, take 2-3 teaspoons of the mix and add in your 1 tablespoon of flour. Mix well so thatere is no lumps and pour back into the soup.
Cook for another 20 minutes. Take off the heat and serve.
For the topping you can add scallions and some sour cream to give it a creamy, rich taste.
Helpful hints for this dish:
Make sure that you are awlays stiring.
If you saute the onions and garlic in the pot make sure that you add the tumeric – it makes a difference.
The traditional way is to sautee some extra onions and throw it on top of your Ashe when you serve it.
Sour Cream and/or Yougart can be used to give it flavour.
This dish makes about 8-9 servings.
Serve it with Lavash Bread to be extra authentic.
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Photo Source: Late Source
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