آش رشته

Instructions

1. 1 Place the soaked and drained chickpeas and kidney beans in a large pot, cover with the water or broth, bring to a boil, then reduce heat and simmer for forty minutes until the legumes are nearly tender but still hold their shape.
2. 2 Add the lentils to the pot and continue simmering for an additional twenty minutes. Skim any foam that rises to the surface to keep the broth clear and the final soup clean-looking.
3. 3 While the legumes cook, heat the oil in a large skillet over medium heat. Sauté the diced onion for ten minutes until golden brown, then stir in the turmeric for thirty seconds until fragrant.
4. 4 Add the chopped parsley, cilantro, dill, scallions, and spinach to the sautéed onion and cook for five to seven minutes, stirring frequently, until the herbs wilt and darken slightly in colour.
5. 5 Transfer the herb mixture into the pot with the legumes, stir to combine, and simmer for fifteen minutes. Add the broken reshteh noodles and cook for another ten to twelve minutes until the noodles are tender.
6. 6 Heat the butter in a small pan over medium heat. Add the dried mint and fry for thirty seconds until it sizzles and turns dark, releasing its fragrance. Remove immediately to prevent burning.
7. 7 Ladle the thick soup into deep bowls and finish each serving with a generous swirl of kashk, a spoonful of the fried mint butter, and a scatter of crispy fried onions on top.