Iranian beef noodle soup

Method

1. Heat 2 tablespoons of the oil in a large, heavy-based saucepan over medium heat. Add the onion and sauté for 8–10 minutes, or until golden. Remove to a small bowl.

2. Heat half the remaining oil in the pan. Working in batches, add the beef to the pan and brown each batch for 3 minutes, or until sealed all over, adding the remaining oil to the pan as needed.

3. Return all the meat to the pan and add half the onion and all the chickpeas, beans, split peas, turmeric, apricots and orange rind. Stir well and season with freshly ground black pepper. Pour in the stock and 1 litre water and bring to the boil. Reduce the heat to medium–low and simmer for 30–40 minutes, or until the beef and split peas are tender.

4. Increase the heat to a simmer. Season the soup with sea salt and add a little extra water if necessary. Stir in the noodles and cook for 8 minutes, or until al dente. Stir in the parsley, coriander and dill.

5. Divide the soup among warm deep bowls. Spoon some yoghurt on top of each bowl and scatter with the remaining sautéed onion. Scatter the mint over the top and serve immediately, with warm Turkish bread to pass around.