"Ash-e-Reshteh - Persian Noodle Soup

Some friends came for dinner last night not in my house but again bff's. Before this, there is request from bff to cook ash-e-reshteh for his friends as they couldnt find this dish sell at any place in Singapore. Therefore, i offer him to cook the soup.Coincidence, its raining monsoon here now. Everyday wet and cold. So its the right time to serve this soup on cold day (just imagine raining monsoon = winter) :)).

This dish takes about 2 and half hours to prepare. Yeah, so leceh! But yeay i did it and got complement again 1st from bff. He said "Boro befrush in ash" go sell this soup.

Ingredients:
1 cup kidney beans*
1 cup chickpeas(*soak at least for 2 hours)
2 large onions - minced
7 garlic cloves - minced
2 tspn turmeric
8 cups water
3 cups dried vegetables (special type for Persian soup) can buy from Persian grocery shop
100 g noodle (special type for this soup) can buy from Persian grocery shop
1 tbsp flour

For Garnish:
2 large onions - sliced
2 tbspn of dried mint

Methods:
1. Saute onion and garlic til translucent, put in beans and turmeric, stir for 1 minute.
2. Pour water, wait until boil, simmer for 1 hour.
3. In the mean time soak the dried vegetables in luke warm water for 15 minutes, drain off.
4. Put in the vegetables, cook for 1/2 hour with low temperature.
5. Put reshteh.
5. Mix flour with some water and pour to the soup, add salt to taste, simmer another1/2hour. Now the beans should be cooked. You can simmer more to deepen the flavors.
6. For the garnish, saute the onions until golden crisp and stir in dried mints.
7. When serving, spoon in some kashk to the soup.

Ready..the soup is thick. It wont taste like any Malay food. Not like our noodle soup (mee sup or bihun sup) Its totally different.First timer (Malay) will never want it again but when you taste it twice, for sure you want it more. :))

 Ok lah got to go to enjoy afternoon rain..Have a wonderful weekend with your beloved..