Ash Reshteh

Soup

• 100 g dried chickpeas, soaked overnight (4 oz)
• 100 g dried kidney or pinto beans, soaked overnight (4 oz)
• 100 g green or brown lentils (4 oz)
• 2½ L water or vegetable stock
• 2 bunches flat-leaf parsley, chopped
• 1 bunch cilantro, chopped
• 1 bunch dill, chopped
• 1 bunch garlic chives or scallion greens, chopped
• 300 g spinach, chopped (11 oz)
• 200 g reshteh (Persian soup noodles) or linguine (7 oz)
• 1 tsp ground turmeric
• 2 tsp salt, or to taste
• 240 ml liquid kashk, plus more to serve (1 cup)

Toppings

• 3 onions, thinly sliced
• 6 cloves garlic, thinly sliced
• 2 tbsp dried mint
• 120 ml neutral oil (½ cup)

Instructions

1. Drain the soaked chickpeas and beans, cover with the water in a large pot, and simmer for 1 hour until almost tender. Add the lentils and cook 20 minutes more.
2. Meanwhile, fry the onions in most of the oil over medium heat for 20 to 25 minutes until deep golden. Stir the turmeric into half of them and add that half to the pot; keep the rest for topping.
3. Add all the herbs and spinach to the pot with the salt. Simmer, partly covered, for 30 minutes, stirring often so the bottom does not catch.
4. Break the noodles in half and add them. Cook for 15 to 20 minutes, stirring, until the noodles are soft and the soup is thick.
5. Stir in the kashk and simmer for 5 minutes. Thin with hot water if the ash is too thick; it should be spoonable, not stiff.
6. Just before serving, fry the garlic in a little oil until pale golden and set aside. In the same oil, off the heat, stir the dried mint for 10 seconds (it burns in an instant).
7. Ladle into bowls and top with swirls of kashk, the fried onions, garlic and mint oil.