Persian Noodle Soup:

My collection of recipes gathered from friends, family and the internet. I like finding whole food plant based recipes - plus traditional ethnic recipes and anything a bit unusual.

125g dried chickpeas, soaked in water overnight with 1 tbsp bicarbonate of soda

125g dried butter beans, soaked in water overnight with 1 tbsp bicarbonate of soda

80g clarified butter

2 large onions, peeled and thinly sliced

10 garlic cloves, peeled and thinly sliced

1½ tsp ground turmeric

Salt and black pepper

225g yellow split peas

Roughly 2 litres vegetable stock

35g chopped parsley

35g chopped coriander

15g chopped dill

100g spring onions, trimmed and thinly sliced

150g baby spinach

100g reshteh, or linguine

150g soured cream, plus 1 tsp per portion extra to finish

1½ tbsp white-wine vinegar

4 limes, halved

Directions at theguardian.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer