Step 1

Heat the oil in a large cooking pot (5 to 6 quart) and sauté onions over medium heat until golden brown, which may take about 20 to 25 minutes. Add grated garlic after 10 minutes of sautéing the onions. Tip: Make sure to use a mandolin slicer for thin onion slices.

Step 2

Turn off the heat and stir in turmeric. Do not let it burn.

Step 3

Set aside one third of the onion and oil mixture. Mix the dried mint into it while still hot and save it for garnish.

Step 4

Add the beans (chickpeas, kidney and navy), water or stock, black pepper and salt to the cooking pot and bring it to a boil.

Step 5

Reduce the heat and simmer for about 45 to 60 minutes or more until the beans are very soft. Then add lentils and cook another 15 minutes.

Step 6

Next add all the herbs and greens. Stir and let it simmer for about 30 to 45 minutes until it reaches a soft, mushy and thick soup consistency. Add more water or stock as needed.

Step 7

In a small bowl combine few tablespoons of soup and flour, making sure there are no lumps. Stir this back into the simmering soup.Tip: Alternatively you could blend a very small portion of the soup and add it back to give it a creamy consistency.

Step 8

Add the reshteh or linguini noodles and cook for about 10 to 15 minutes until the noodles are all but done (al dente). Stir lemon juice into the soup as per taste.

Step 9

Adjust the consistency, salt, lemon juice and other seasonings to taste. Stir some of the kashk or sour cream and the caramelized onion-mint oil mixture into the soup, saving most of it for garnish.

Step 10

Ladle the Persian noodle soup into bowls and top with dollops of kashk or sour cream and the onion-mint oil mixture.

Step 11

You may serve some additional lemon slices/vinegar/kashk or sour cream on the side.