Persian Noodle Soup (Ashe-Reshteh)

Step 1

1 Cut one of the onions into small dice

Step 2

2 Heat 4 tablespoons of the oil until shimmering in a large stockpot over medium heat

Step 3

3 Add the diced onion and cook for 7 to 9 minutes, stirring a few times, until it just begins to pick up color, then add the garlic, stirring until fragrant, about 1 minute

Step 4

4 Stir in the lentils, chickpeas, kidney and navy beans, as well as the turmeric, half the dill and half the mint

Step 5

5 Add the broth or water and bring the mixture to a lively simmer

Step 6

6 Season lightly with salt, then reduce the heat to low, cover and cook for about 1 hour, to let the flavors meld

Step 7

7 Meanwhile, halve the remaining onion, then thinly slice crosswise into half moons

Step 8

8 Heat the remaining 3 tablespoons of oil until shimmering in a medium skillet over medium heat

Step 9

9 Add the onion and cook for about 10 minutes, stirring frequently, until the onion is golden

Step 10

10 Add a generous pinch of salt, stirring to incorporate

Step 11

11 Reduce the heat to low; cook for 30 to 40 minutes, stirring now and again, until it is a deep reddish brown

Step 12

12 Remove from the heat; stir in the remaining dill and mint

Step 13

13 Taste, and adjust seasonings as needed

Step 14

14 About 10 minutes before serving, stir the noodles and spinach into the soup pot; cook, stirring now and again so the noodles don’t stick together

Step 15

15 Taste and adjust seasonings, if needed

Step 16

16 When the noodles are tender, remove the soup from the heat

Step 17

17 Stir in the lemon juice, then taste and add more, as needed

Step 18

18 Ladle the soup into bowls

Step 19

19 Serve hot, with a generous dollop of yogurt and a dollop of the caramelized onion-herb mixture