Persian noodle, bean and herb soup (Ash reshteh)

1. Soak the chickpeas and kidney beans overnight. The next day drain, cover with fresh water and boil for 1 hour, then add the lentils and cook for 20 more minutes.

2. Meanwhile slice the onions into thin half-moons and fry in 4 tbsp oil for 15-20 minutes until golden brown; set a third aside for garnish and stir the turmeric into the rest.

3. Add the turmeric onions to the soup together with the finely chopped spinach, parsley and dill, season with salt and pepper and cook for 20 minutes.

4. Add the noodles and cook for 10 more minutes until tender and the soup has thickened; if too thick, thin with a little hot water.

5. Sizzle the dried mint in 1 tbsp hot oil for a few seconds (nana dagh) to release its aroma.

6. Ladle the soup into bowls and spoon the kashk, fried onions and mint oil on top.

Tip: Ash reshteh is the hearty, thick soup of the Persian New Year and long winter evenings; the noodles symbolise the threads of fate. Reshteh are flat, salted wheat noodles; linguine or thin tagliatelle work instead. Kashk (dried whey) can be replaced by sour cream mixed with crumbled feta.