Persian Noodle Soup (Ash Reshteh)

Finely chop the spinach, parsley, and coriander.

Chop the onion for frying.

Mince or grate the garlic cloves.

Heat half a cup of oil in a large pot over medium heat. Add the chopped onion and sauté until golden brown.

Add the minced garlic, turmeric, red chili, and dry mint to the pot. Sauté for about 1-2 minutes until fragrant.

Add the chopped spinach, parsley, and coriander to the pot. Stir well and cook for about 5 minutes until the greens wilt.

Add the boiled kidney beans, chickpeas, and lentils to the pot. Pour in enough water to cover all ingredients (about 6-8 cups). Bring to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until legumes are tender.

Add half a packet of noodles to the simmering soup. Stir gently and cook for another 15-20 minutes, or until noodles are cooked through.

Stir in the whey (kashk) and cook for a final 5 minutes. Season with salt to taste.

In a separate small pan, heat the remaining oil over medium heat. Add the remaining chopped onion and fry until deeply golden brown and crispy.

In a very small saucepan, heat a tablespoon of oil. Add the dry mint and fry for about 30 seconds until fragrant. Be careful not to burn it.

Ladle the hot soup into serving bowls.

Drizzle with the fried mint oil and top with the crispy fried onions. Optionally, add a swirl of plain yogurt.