Ash Reshteh (Persian Herb, Bean and Noodle Soup)

Method

1. Slice the onions thinly. Heat most of the oil in a 20 cm pot, add the onions and cook over medium heat, stirring often, for 14 min until deep golden brown. Stir in the turmeric for the last minute, then lift out half the onions and set them aside for the topping.

   Add in this stepOnions 1½Neutral oil 2¼ tbspGround turmeric ¾ tsp

   medium heat

2. Rinse the lentils, add them to the pot and pour in the stock. Bring to the boil over high heat for 4 min, then lower to medium-low heat, set the lid ajar and simmer for 20 min until the lentils are almost tender.

   Add in this stepDried green lentils 60 gVegetable stock (or water) 900 ml

   high heat→medium-low heat

3. Meanwhile wash and shake dry the herbs, spinach and chives, remove any thick stalks and chop finely. Rinse and drain the chickpeas and kidney beans. Add the beans, chopped greens, salt and pepper to the pot and simmer over medium-low heat for 20 min, stirring to the bottom now and then. The herbs should turn dark green and completely wilted.

   Add in this stepChickpeas (tinned, drained) 120 gRed kidney beans (tinned, drained) 120 gFlat-leaf parsley 50 gFresh coriander (cilantro) 50 gDill 20 gSpinach 100 gChives (or spring onion greens) 20 gSalt 1 tspGround black pepper ½ tsp

   medium-low heat

4. Snap the noodles in half, add them and cook over medium heat for 10 min, stirring often so they don't clump. The starch from the noodles thickens the soup. If it gets too thick, add hot water a little at a time, then taste for salt.

   Add in this stepReshteh noodles (or linguine) 80 g

   medium heat

5. Heat the rest of the oil in a small pan, add the thinly sliced garlic and cook over low heat for 1 min 30 sec until pale golden, then turn off the heat and stir in the dried mint for just a few seconds. Mint burns and turns bitter in an instant, so always add it off the heat.

   Add in this stepNeutral oil ¾ tbspGarlic cloves 3Dried mint 1½ tsp

   low heat

6. Take the soup off the heat and stir in some of the kashk. Ladle into bowls, drizzle with the remaining kashk and top with the reserved onions and the garlic-mint oil. Serve piping hot.

   Add in this stepLiquid kashk (or sour cream) 4 tbsp