Ash Reshteh

Method

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1. 1Heat 4 tbsp oil in a large pot and fry the onions over medium heat, stirring often, for 15-20 minutes until deep golden. Set half aside on a plate for garnish.
2. 2Add the garlic and turmeric to the onions in the pot and stir for 1 minute. Add the water and lentils, bring to a boil, then simmer for 20 minutes.
3. 3Add the chickpeas and beans and simmer for 10 more minutes.
4. 4Add the parsley, cilantro, dill, scallion greens and spinach. Season with salt and pepper and simmer, lid ajar, for 20-25 minutes until the herbs are completely soft and the soup turns deep green.
5. 5Break the noodles in half, add them to the soup and cook for 10-12 minutes, stirring often so they don't stick. The soup should be thick enough to coat a spoon; add hot water if it gets too thick.
6. 6Heat the remaining 2 tbsp oil in a small pan, take it off the heat and stir in the dried mint for 10-15 seconds, until you have a fragrant dark green oil without burning the mint.
7. 7Thin the kashk with 2-3 tbsp warm water and stir a few spoonfuls into the soup. Ladle into bowls and top with the rest of the kashk, the fried onions and the mint oil.