A Separation: Ash-e Reshteh (Persian Noodle & Meatball Soup)

Serves 4

2 cups yellow onion, thinly sliced (8 ounces)

2 tablespoons olive oil

1 1/2 tablespoons garlic, minced

1/2 tablespoon olive oil

8 ounces ground beef

1/3 cup yellow onion, diced fine

1/3 teaspoon ground cinnamon

1/3 teaspoon salt

1/8 teaspoon black pepper

10 cups water

1 teaspoon salt

1/2 cup brown or red lentils

3 ounces spinach leaves

1/8 cup Italian parsley, chopped

6 ounces extra wide egg noodles

1 can black-eyed peas (not with pork!) (about 15 ounces)

1/2 tablespoon fresh mint, julienned

salt and pepper, to taste

plain yogurt, for topping - optional

In a medium skillet at medium heat, fry thinly sliced onions in olive oil until golden and crispy (be careful not to burn them). Remove with slotted spoon and allow to drain on paper towels. Clean skillet and repeat with olive oil and garlic - fry until golden and crisp. Remove and drain on paper towels.

Combine ground beef, diced onion, cinnamon, salt and pepper together. Form into 8 small meatballs about the size of golf balls.

In a pot, add water, salt, lentils, spinach, parsley, and meatballs and bring to boil. When it reaches a boil, add the noodles, lower to simmer for 15 minutes. Add black-eyed peas, cook for another 30 minutes. Add mint, adjust seasonings. Remove from heat.

Serve topped with fried onions and garlic. Add a dollop of yogurt (optional).

Original Post Found Here: http://chef-du-cinema.blogspot.com/2012/03/tv-bites-separation-jodaeiye-nader-az.html