Dora Mahboubi's Ash-E Reshteh
| Yield: | 1 Servings |
| Categories: |
| 1/4 | c | Dried red kidney beans |
| 1/4 | c | Dried navy beans |
| 1/4 | c | Dried garbanzo beans |
| 3 | Onions, finely sliced | |
| 3 | tb | Oil |
| 2 | ts | Salt |
| 1/2 | ts | Freshly ground black pepper |
| 1 | ts | 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 | tb | Flour |
| 1 | c | Liquid kask (whey), or sour cream |
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