Ash-e Reshteh

Wash and dry all produce.* Heat a large pot over medium heat. Add a drizzle of oil, then the onions and half the thyme sprigs (no need to chop or strip the stems. If the thyme sprigs are flexible enough, you can also use one to tie the other sprigs together like a little bundle). Cook, stirring occasionally, until the onions are golden-brown, 7-8 min.

Meanwhile, mince or grate the garlic. Zest, then juice the lemon. Finely chop the parsley. In a small bowl, stir together the yogurt, lemon zest, 1 tbsp lemon juice and 1 tbsp parsley. Season with salt and pepper.

Add the entire box of beans and liquid, garlic and a generous pinch of turmeric to the pot. Cook, stirring, until warmed through 3-4 min. Add the broth concentrate and 3 cups water. Bring to a boil, then reduce heat to medium-low. Simmer until the soup is slightly thickened, 15-18 min. (It will look more like a soup-y stew.)

Meanwhile, in a small bowl, mix together 1 tbsp parsley and a drizzle of oil. Arrange the pitas on a baking sheet. Toast in the centre of the oven until golden, 1-2 min. Flip over the pitas and brush with the parsley oil. Season with salt and pepper. Return to the oven. Broil until golden, 1-2 min per side. (TIP: Keep your eye on them so they don’t burn!)

When the soup is finished simmering, remove the thyme stems. Add the spinach and remaining parsley, then stir until the spinach wilts, 1-2 min.