Ash-e Reshteh (Herb, Legume and Noodle Soup)

Method

1. 1

   Prep the legumes: tip all four cans into a colander and rinse under cold running water until the water runs clear. Drain well.

2. 2

   Sauté the aromatics and herbs: heat a very large saucepan over medium-high heat and drizzle in some oil. Add the onions and stir-fry until translucent and golden around the edges. Stir in the fenugreek, turmeric, cilantro, and parsley, and cook until the herbs are completely wilted without browning (they should lose their bright green and look like well-cooked spinach). Add the spinach and a good pinch of sea salt, then cook for 10 to 15 minutes until well cooked and reduced.

3. 3

   Simmer the soup: stir in the flour thoroughly to avoid clumps, then add the rinsed legumes and a generous grind of pepper. Pour in the broth or water until the contents are just covered. Bring to a simmer, then reduce the heat and simmer for 45 minutes, stirring gently now and then so you don't break down the legumes. Cover partially if the liquid is evaporating too fast. Seasoning: add sea salt gradually rather than all at once, tasting as you go. Broth will need less salt than plain spring water.

4. 4

   Add the noodles: taste and adjust the seasoning, then add the spaghetti and stir gently. Cook for 10 minutes, stir, and cook another 10 minutes. The noodles absorb a lot of liquid, so add splashes of your extra broth or water if it's getting too thick. It should end up thick and hearty.

5. 5

   Make the mint oil: while the noodles cook, warm the dried mint and olive oil in a small saucepan over medium heat for a few minutes, without letting it burn. Remove from the heat.

6. 6

   Serve: ladle into bowls and top with crispy fried onions and a dollop of kashk, labneh, or yogurt if you like. Drizzle with the mint oil.