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1
Pick over, wash and soak the beans and chickpeas for about 2 hours. In a large pot cook for 40 minutes with 6 cups water. Add salt and pepper.
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2
Pick over and wash the lentils and add to the pot and cook for an extra 20 minutes, stirring occasionally.
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3
Wash the herbs, drain the water and gently dry with a tea towel, chop finely and put aside.
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4
Chop and fry the onions in 1/4 cup of oil until golden. Put half aside for garnish. Add turmeric to the other half and stir-fry for a minute and add it to the soup pot.
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5
Add 9 cups of water to the pot. When it boils add the noodles and cook for 5 minutes.
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6
In a bowl, gradually add the flour to half a cup of water and blend well.
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7
Add this paste and the herbs to the pot and simmer for another 40 minutes.
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8
Mix the sour cream and buttermilk and add to the soup and stir. Cook for an extra 2 minutes.
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9
Empty the contents of the pot into a soup dish.
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10
Stir-fry the dried mint in 1/4 cup of oil for a minute and remove from heat.
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11
Garnish with fried mint, walnuts and the remaining fried onions.
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12
NOTE:
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13
Dried herbs can be used if needed, 10g (3T) of dried herbs is approx equivelent of 100g fresh.
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14
Farah included buttermilk and sour cream for this recipe, but in Iran they use whey (Kashk) instead. They dissolve the kashk to make a thick liquid which they then add to the soup.
