Herbs, pulses, noodles, spinach and soured cream combine in this Iranian comfort food dish, topped with deeply caramelised onions.


  • 3tbsp olive oil

  • 4 onions, 2 roughly chopped, 2 thinly sliced

  • 2tsp ground turmeric

  • 3 garlic cloves, finely chopped

  • 400g tin chickpeas, drained

  • 100g small brown lentils

  • 400g haricot beans, drained

  • 1 litre vegetable stock

  • 40g butter

  • 100g linguine or Iranian reshtey noodles

  •  200g spinach

  •  30g fresh parsley

  •  20g fresh coriander

  •  15g fresh mint

  •  2 x 250ml tubs soured cream


  • 1.

    Heat the olive oil in a large pan over a medium heat, and fry the onions for 5 minutes, or until soft and pale golden in colour. Add the turmeric and garlic and cook for a further 4 minutes.

  • 2.

    Add the chickpeas, lentils and haricot beans to the onions and pour in the stock. Simmer for 30 minutes, stirring occasionally.

  • 3.

    Melt the butter in a non-stick frying pan over a low heat. Fry the sliced onions for 20 minutes, stirring occasionally, until they are deeply caramelised.

  • 4.

    When the beans have simmered for 30 minutes, add the noodles to the pot and cook for a further 10 minutes.

  • 5.

    Wilt the spinach in a pan with a little water for 2 minutes, drain and squeeze as much liquid out as you can. Roughly chop the spinach on a board, along with the parsley, coriander and mint.

  • 6.

    Stir the spinach and herbs into the noodles and beans. Fold in the soured cream and serve with the caramelised onions on top.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1027kj
  • Fat Total 69g
  • Saturated Fat 36g
  • Protein 24g
  • Carbohydrate 83g
  • Sugar 17g
  • Sodium 364mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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