Beany soup, we love thee.
Around this time of year, when spring is near, there's one specific dish I crave from my childhood. It’s calledand it’s a stick-to-your-bones Iranian soup that's still light and fresh: filled with a variety legumes, a mountain of greens, and thin, flat noodles that resemble linguine. Just before serving, the soup gets garnished with a much-loved Iranian dairy product called, also known as the Festival of Fire. It falls on the eve of the last Wednesday before.
Like most great recipes, the soup begins with onions and garlic cooked down until golden brown and soft. We call this techniquein Farsi. Next come chickpeas and cranberry beans, along with ground turmeric. For the liquid, I stuck with water, but you can certainly use vegetable or chicken stock. When the chickpeas and cranberry beans are almost creamy, you add green lentils, a big pile of spinach, parsley, and dill. That'll cook until the greens darken and release some of their liquid.
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