Persian Noodle (Ash Reshteh) Soup with Beans, Crispy Fried Onions and Herbs

The night before you plan to cook, place chickpeas and white beans in a medium bowl. Add a generous pinch of salt and 2 cups (4 3/4dl) water. Refrigerate overnight.

Set a large saucepan over medium heat and add 4 tablespoons oil. When the oil shimmers, add the chopped onion and a generous pinch of salt. Cook, stirring regularly, until the onion is tender and golden brown, 16 to 18 minutes. Add garlic and cook, stirring constantly for 1 minute.

Drain the beans and add to onion along with lentils and 1 teaspoon black pepper. Cook for 2 minutes, stirring to coat the beans with oil and spices. Add the spinach, along with stock, and stir to combine. Partly cover the pot with a lid and bring to a boil, then reduce the heat to simmer the soup for 1 hour, stirring regularly to prevent it from sticking and burning. Add 3 tablespoons of yogurt and whisk it gently so it dissolves into the soup.

Increase the heat and bring the soup to a boil, then break the noodles in half and add to the pot. Stir gently to mix in the noodles and keep them from sticking together, then reduce heat and simmer, stirring occasionally, until noodles are soft and chewy and the beans are completely tender, about 30 minutes.

Set a medium frying pan over medium-high heat. When the pan is hot, add 3 tablespoons oil. When the oil shimmers, add sliced onion and a generous pinch of salt. Cook, stirring regularly, until golden brown and caramelized, 16 to 18 minutes. Add the turmeric and stir so it dissolves into the onions. Spread onion onto a paper towel-lined plate to absorb excess oil; let cool.

Roughly chop cilantro, parsley, dill, chives and mint leaves.

To serve, ladle soup into individual plates. Drizzle with yogurt and top off with a sprinkling of golden onions and freshly chopped herbs.