Persian noodle soup recipe
 Herbs, pulses, noodles, spinach and soured cream combine in this Iranian comfort food dish, topped with deeply caramelised onions. 3 tbsp olive oil4 onions, 2 roughly chopped, 2 thinly sliced2 tsp ground turmeric3 garlic cloves, finely chopped400g tin chickpeas, drained100g/3½oz small brown lentils 400g haricot beans, drained1 litre/1¾ pint vegetable stock40g/1½oz butter100g/3½oz linguine or Iranian reshtey noodles200g/7oz spinach30g/1oz fresh parsley20g/¾oz fresh coriander15g/½oz fresh mint2 x 250ml/9fl oz tubs soured cream 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 Method 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. 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. 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. 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. 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. 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. 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. Stir the spinach and herbs into the noodles and beans. Fold in the soured cream and serve with the caramelised onions on top.