An Iranian-Style Soup with English Peas

Method

1. In a large saucepan, heat a generous amount of olive oil and fry the sliced onions along with a pinch of salt for 10-15 minutes, until soft and pale gold. Stir in the dried mint, bashed black pepper, and ground turmeric, and continue cooking for a couple of minutes.
2. Add the squashed garlic cloves, split peas, and the two liquids, then bring to the boil. Reduce the heat and allow to simmer, covered, for half an hour, or until the split peas are tender.
3. Now add in the cooked marrowfat peas and the frozen spinach. Bring the soup back to the boil and then reduce the heat back to a simmer for five mins, until the spinach has defrosted.
4. Add in the noodles, topping up with boiling water so they’re fully covered with liquid if necessary. Cook the noodles in the soup according to packet timings.
5. When the noodles are cooked, stir through most of the fresh herbs, leaving some for topping bowls. Taste the soup and adjust seasoning as you like.
6. Portion out the soup, then top each bowl generously with sour cream, fresh herbs, and crispy onions.