Legume soup with pasta
It is a traditional dish, well known throughout Iran and a must on the table on some special occasions such as the days of Nowruz, the Iranian New Year. Pasta made with only water, flour and salt was once homemade, but today it is bought ready-made in packs of 500 g and is similar to our bavette.
Ingredients for people 6
• 2 / 1 / 2 I of water
• 1 liter of broth
• 1 spoon of white flour to thicken.
• A few tablespoons of sauté oil.
• 220 g of bavette (or Iranian linguine or reshteh) broken into long pits 2-3 cm
• 1 kg of spinach
• 500 g including parsley, chives, dill in equal proportions
• 180 g among chickpeas, borlotti type beans, red beans in equal proportions
• 150 g of lentils
• 3 onions
• 5 garlic cloves
• 250 mi of kashk or thick acidic yogurt or sour cream
• Salt
• Pepper
• 1 teaspoon of turmeric
• A few tablespoons of dried mint powder (to garnish)
Preparation
Pre-soak the legumes in cold water (except the lentils) for one night. Drain and set aside. Heat a few tablespoons of oil in a large pot with high sides, slowly fry 2 finely chopped onions and the well-crushed garlic for 15 'until both are golden brown. Add salt, pepper, turmeric and legumes. Stir in the water, bring to a boil, lower the heat and partially covered pot. Cook for about 50 '. Add the lentils and the broth and continue cooking for another 30 '. Add the bavette or the reshteh and the flour dissolved in a little cooking broth and continue to cook for another 10 '. Finally add the well-chopped herbs, season with pepper and salt if necessary, adding more water if the soup has become too thick, and continue for the last 30 '. Just before serving the soup into individual serving dishes, heat a few tablespoons of oil separately in a saucepan, add a finely sliced onion, and when it is golden brown, add (optional) a few cloves of garlic. Brown that too, remove the pan from the heat, add the dried mint, mix well and set aside. When the soup is ready, stir in the kashk or sour cream, setting aside one tablespoon for each diner you will use to garnish the soup in individual bowls. On top of the kashk pour a teaspoon of the mint and hot onions prepared previously.