Ashe Reshte (ah-sh RESH-teh)ersian recipe, is a tasty, unusual and filling soup. It is ideal to serve on cold winter evenings.
4 lb. minced beef
1 medium-sized onion, chopped finely -½ teaspoon ground cinnamon grated rind of
½ lemon freshly ground black pepper I2 teaspoons salt
2 pints water
2 oz. dried peas
2 oz. lentils
4 oz. fine egg noodles
2 tablespoons chopped parsley
1 tablespoon dried mint
Put the minced beef, onion, teaspoon cinnamon, grated lemon rind, 4 grindings of black pepper and -V teaspoon salt into a medium-sized mixing bowl. Using your hands, mix the ingredients well and shape into small balls the size of walnuts. Put the water in a large pan with the dried peas and lentils and the remaining 1 teaspoon of salt. Bring to the boil and simmer for 15 minutes. Add the meat-balls, noodles, 3 grindings of pepper and the parsley. Simmer for 40 minutes. Add more boiling water if the soup is too thick.
Crush the dried mint with your fingers and add to the soup with the remaining cinnamon. Serve immediately.