Step 1

In a large 5 or 6 qt cooking pot, heat oil and saute onions over medium heat until golden brown. It may take upwards to 25 minutes. Add grated garlic after 10 minutes of sauteing the onions.

Step 2

Turn off heat and add saffron. Stir.

Step 3

Set aside ⅓ of the onion/oil mixture in a bowl. Mix in dried mint into it while still hot and save for garnish.

Step 4

Add water, 2 seasoning packets from Udon noodle package, salt and pepper to pot with the onions and bring to a boil.

Step 5

Add all the canned beans - chickpeas, kidney beans, pinto beans, and brown lentils. Stir.

Step 6

Next add all the herbs and greens - spinach, cilantrol, parsley, and dill. Stir and let simmer for about 20 minutes. Add more water as needed to adjust consistency of the soup.

Step 7

In a small bowl, combine a few TBSP of soup with cornstarch, stir to make sure no lumps and stir back into simmering soup.

Step 8

Add 2 packs of Fortune Udon Noodles to soup.

Step 9

Cook for an additional 5-10 minutes.

Step 10

Add more cornstarch slurry if you need to make it a little thicker consistency. Add salt if necessary for taste. Add lemon juice.

Step 11

You can stir in some of the sour cream and onion-mint mixture into the soup, save most of it for garnish.

Step 12

Ladle Persian Noodle Soup into soup bowls and top with a dollop of sour cream and onion-mint oil mixture.