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PERSIAN NOODLE SOUP

Herbs, pulses, noodles, spinach and soured cream combine in this Iranian comfort food dish, topped with deeply caramelized onions.

Preparation time: Under 30 mins

Cook time: 30 mins to one hour

Serving: Serves 4

Ingredients

3 tablespoon olive oil

4 onions, 2 roughly chopped, 2 thinly sliced

2 tsp ground turmeric

3 garlic cloves, finely chopped

400g tin chickpeas, drained

100g/3½oz small brown lentils

400g haricot beans, drained

1 liter/1¾ pint vegetable stock

40g/1½oz butter

100g/3½oz linguine or Iranian reshtey noodles

200g/7oz spinach

30g/1oz fresh parsley

20g/¾oz fresh coriander

15g/½oz fresh mint

2 x 250ml/9fl oz tubs soured cream

Preparation

Heat the olive oil in a large pan over a medium heat, and fry the onions for 5 minutes, or until soft and pale golden in color. Add the turmeric and garlic and cook for a further 4 minutes.

Add the chickpeas, lentils and haricot beans to the onions and pour in the stock. Simmer for 30 minutes, stirring occasionally.

Melt the butter in a non-stick frying pan over a low heat. Fry the sliced onions for 20 minutes, stirring occasionally, until they are deeply caramelized.

When the beans have simmered for 30 minutes, add the noodles to the pot and cook for a further 10 minutes.

Wilt the spinach in a pan with a little water for 2 minutes, drain and squeeze as much liquid out as you can. Roughly chop the spinach on a board, along with the parsley, coriander and mint.

Stir the spinach and herbs into the noodles and beans. Fold in the soured cream and serve with the caramelized onions on top.