Persian Noodle Soup (Ash-e Reshteh)

I recently re-discovered Ash. Emily, my niece, absolutely loves it and my mom makes it frequently. So I decided to make it but add my own touch. I add one chopped leeks and about one tablespoon of cayenne pepper. I cheat and buy canned beans and lentils to save time.

After a bowl of Ash, I love to drink a cup of hot green tea with lemon and honey.

Nooshe jan نوش جان

*Soup
1/2 cup red beans
1/2 cup lentils
3 onions, finely chopped
3 Tbsp. oil
1/2 tsp. ground black pepper (I add cayenne pepper)
1 tsp. turmeric
10 cups water
2 cups chicken broth
1/2 cup chives or scallions coarsely chopped (I use leek)
1/2 cup dill weed (or one tbsp. of dry dill weed)
chopped1/2 cup parsley
coarsely chopped2 cups spinach(fresh or frozen)
1/2 lb. Persian noodles (Reshteh) or flat egg noodles
1 cup liquid whey (kashke)

*Gheimeh Garnish
1/4 lb. ground beef or ground turkey
1 small onion, chopped
3 cloves garlic, crushed
2 Tbsp. oil
1/2 cup water
1/4 tsp. saffron, dissolved in 1 Tbsp hot water
1/2 tsp. salt

*Mint Garnish
1 onion, finely sliced
3 cloves garlic, crushed
1 Tbsp. oil
1 tsp. dried mint flakes

Soup instructions:
In large pot, brown onions in oil.

Add salt, 1/4 tsp. of the pepper, and turmeric.
Pour in water and add red beans.
Cover and simmer 45 minutes.
Add lentils and broth. Cook 35 minutes.
Add scallions, dill, parsley and spinach.
Stir occasionally and cook 20 minutes or until done.
Correct seasoning (add the rest of the pepper if needed) and add more water if too thick.
Add noodles and cook until noodles are done--about 10 minutes.

Set aside a heaping Tbsp. of kashke for garnish. Stir 2 Tbsp. of soup into remaining kashke.
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. Cover and cook20 minutes over low heat. Add saffron, and salt.

Simmer covered for 10 minutes.

Mint:
While gheimeh is simmering, prepare mint garnish.
Brown onion and garlicin 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 kashke on top.