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Herbs, pulses, noodles, spinach and soured cream combine in this Iranian comfort food dish, topped with deeply caramelised onions.
Persian Noodle Soup
Course: AppetizersCuisine: PersianDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
1
hourCalorieskcal
Ingredients
3 tbsp 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 litre/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
Directions
- 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 colour. 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 caramelised.
- 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 caramelised onions on top.
