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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pick over, wash and soak the beans and chickpeas for about 2 hours. In a large pot cook for 40 minutes with 6 cups water. Add salt and pepper. | 2. Pick over and wash the lentils and add to the pot and cook for an extra 20 minutes, stirring occasionally. | 3. Wash the herbs, drain the water and gently dry with a tea towel, chop finely and put aside. | 4. Chop and fry the onions in 1/4 cup of oil until golden. Put half aside for garnish. Add turmeric to the other half and stir-fry for a minute and add it to the soup pot. | 5. Add 9 cups of water to the pot. When it boils add the noodles and cook for 5 minutes. | 6. In a bowl, gradually add the flour to half a cup of water and blend well. | 7. Add this paste and the herbs to the pot and simmer for another 40 minutes. | 8. Mix the sour cream and buttermilk and add to the soup and stir. Cook for an extra 2 minutes. | 9. Empty the contents of the pot into a soup dish. | 10. Stir-fry the dried mint in 1/4 cup of oil for a minute and remove from heat. | 11. Garnish with fried mint, walnuts and the remaining fried onions. | 12. NOTE: | 13. Dried herbs can be used if needed, 10g (3T) of dried herbs is approx equivelent of 100g fresh. | 14. Farah included buttermilk and sour cream for this recipe, but in Iran they use whey (Kashk) instead. They dissolve the kashk to make a thick liquid which they then add to the soup. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chickpea	100			113343.3283	18875.5622	6137.931	1811.0945
lentil	100			8162.0	1704.78	689.92	42.35
navy bean	100			10446.7766	2034.7826	958.9205	109.1454
flat wheat noodle	250	g		222.5	0.0	49.5	1.25
coriander	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
spinach	1/2	cup	chopped	3.45	0.5445	0.429	0.0585
chive	1/2	cup	chopped	7.2	1.044	0.7848	0.1752
dill	1/2	cup	chopped	153.72	27.8057	8.0539	7.3282
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237
oil	1/2	cup		897.9	0.0	0.287	101.96700000000001
plain flour	3	tablespoons		222.5	0.0	49.5	1.25
buttermilk	1	cup		-	-	-	-
cream	2	tablespoons	sour	47.52	1.1112	0.5856	4.644
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
walnut	100			192712.0	0.0	0.0	21800.0
mint	1/4	cup	crushed dried	-	-	-	-
salt	1/2	tablespoon		-	-	-	-
onion	4			176.0	41.096000000000004	4.84	0.44
water	6	cups		0.0	0.0	0.0	0.0
water	9	cups		0.0	0.0	0.0	0.0
water	1/2	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.