Ash reshteh

// Ingredients

• Chickpeas, beans and lentils — 100 g each (soak chickpeas and beans overnight)
• Reshteh or thin noodles — 200 g
• Herbs: spinach, parsley, coriander, spring onion, dill — 600 g
• Onions — 3
• Garlic — 6 cloves
• Kashk (whey) or thick yogurt — 200 g
• Dried mint, turmeric
• Vegetable oil, salt, pepper

// Method

1. 01Simmer the chickpeas and beans in 3 litres of water for 1 hour, add the lentils and cook for 30 more minutes.
2. 02Fry 2 onions with turmeric and add to the soup with the chopped herbs.
3. 03Simmer for 20 minutes, then add the noodles and cook until done, about 10 minutes.
4. 04Season and stir in half the kashk.
5. 05Separately fry the third onion in rings until crisp, then the garlic and mint in oil.
6. 06Serve topped with kashk, crispy onion, garlic and mint oil.