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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup oil
- 3 large onions (peeled and thinly sliced)
- 10 cloves garlic (peeled and sliced)
- 1 Tbsp. sea salt
- 1 tsp. freshly ground black pepper
- 1 tsp. turmeric
- 1/4 cup red kidney beans (dried, soaked overnight, drained and rinsed)
- 1/4 cup dried chickpeas (soaked overnight, drained and rinsed)
- 14 cups broth (2.8–3.2 l, or water)
- 2 cups lentils
- 2 Tbsp. ground cumin
- 2 tsp. ground coriander
- 2 tsp. ground ginger
- 1/2 lb. noodles (Persian, reshteh or linguine noodles)
- 1 cup spring onions (coarsely chopped)
- 1 cup dill weed (chopped fresh)
- 2 cups chopped fresh parsley (coarsely)
- 3 lb. fresh spinach
- 2 lb. chopped frozen spinach
- 2 cups kashk (liquid)
- 1/2 cup verjuice (ab-ghureh, unripe grape juice*)
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