Ash reshteh

Method

1. 1Drain the soaked chickpeas and beans. Put the kidney beans in a pan of fresh water, boil hard for 10 minutes and drain.
2. 2In a large pot, fry the chopped onions in the oil for 10 minutes until golden. Stir in the turmeric, then add the chickpeas, all the beans and the water or stock.
3. 3Bring to the boil, cover and simmer for 1 hour. Add the lentils and simmer for 30 minutes more, until all the pulses are tender.
4. 4Stir in the herbs and spinach and simmer, partly covered, for 30 minutes, stirring now and then.
5. 5Add the noodles and cook for 10–15 minutes, stirring so they do not stick, until tender and the soup has thickened. Add a little hot water if it is too thick.
6. 6Meanwhile make the toppings: fry the sliced onions in 4 tbsp oil until deep golden and crisp, and drain. Fry the garlic in the same oil for 1 minute until pale gold. In a small pan, warm 2 tbsp oil off the heat and stir in the dried mint for 30 seconds.
7. 7Thin the kashk with a few tablespoons of warm water and stir most of it into the pot. Taste, then season with salt and pepper.
8. 8Ladle into a wide bowl and decorate with swirls of kashk, the fried onion, garlic and mint oil.