Aush Reshteh

Method

1. The night before, put 30 g dried chickpeas and 30 g dried kidney beans in a bowl, cover with plenty of cold water and leave to soak for at least 8 hours. Drain and rinse.
2. Warm 2 tsp oil in a heavy saucepan over medium heat and fry 1 thinly sliced onion for 10-12 minutes, stirring, until deep golden and beginning to crisp at the edges. Lift out about a third with a slotted spoon and set aside on kitchen paper for the garnish.
3. Lower the heat, add 2 cloves chopped garlic and 0.5 tsp turmeric to the pan and stir for 30 seconds until fragrant. Tip in the soaked chickpeas and kidney beans with 700 ml water, bring to the boil, skim, then cover and simmer gently for 50 minutes.
4. Add 25 g lentils and simmer, partly covered, for a further 25 minutes, until the beans crush easily against the side of the pan and the lentils are soft. Only now season with salt and pepper, so the bean skins stay tender.