Ash-e Reshteh (Noodle Soup)

Instructions

1. 1The night before cooking, place the 0.5 cup kidney beans in one bowl and the 0.5 cup chickpeas in a separate bowl. Cover both with plenty of cold water and let them soak overnight.
2. 2On the day of cooking, drain and rinse the soaked 0.5 cup kidney beans and 0.5 cup chickpeas. Place the 0.5 cup kidney beans in a medium pot, the 0.5 cup chickpeas in a second medium pot, and the 0.5 cup green lentils in a third medium pot; cover each with fresh water, ensuring the water level is at least 5.08 cm above the legumes, and bring to a boil over high heat (around 100°C / 100°C).
3. 3Reduce the heat to medium-low (around 79.44°C / 80°C) and simmer until tender: the kidney beans and chickpeas will take about 1 hour to 1 hour 30 minutes, becoming soft when pressed; the green lentils will take about 20 to 30 minutes, becoming tender but still holding their shape. Drain any remaining water from all three pots.
4. 4Heat the 3 tbsp vegetable oil in a large, heavy-bottomed pot over medium heat (148.9°C / 150°C). Add the 1 large onion, chopped, and cook, stirring occasionally, for 5 to 7 minutes until softened and translucent; then add the 3 cloves garlic, minced, and cook for 1 minute more until fragrant.
5. 5Stir the 0.5 tsp turmeric powder and the 2 tbsp dried mint into the pot and cook for 1 minute, stirring constantly, until the mint is fragrant. Add the cooked 0.5 cup kidney beans, the cooked 0.5 cup chickpeas, and the cooked 0.5 cup green lentils, then pour in 8 cups of water.
6. 6Bring the mixture to a rolling boil over high heat (around 100°C / 100°C), then reduce the heat to medium-low (around 79.44°C / 80°C), cover, and simmer for 30 minutes. Stir in the 2 cups fresh spinach, chopped, the 1 cup fresh parsley, chopped, and the 1 cup fresh cilantro, chopped, then cover and continue to simmer for 15 minutes.
7. 7Add the about 225 g Reshteh (Persian noodles) to the pot, stirring gently to submerge them, and cook uncovered for about 10 minutes, stirring occasionally to prevent sticking, until the noodles are tender. Stir in the 0.5 cup Kashk (dried whey), the 1 tsp salt, and the 0.5 tsp black pepper, then simmer uncovered for 5 more minutes to allow the flavors to meld.
8. 8Serve the Ash-e Reshteh hot in bowls. If desired, you may garnish each serving with a drizzle of extra kashk and a sprinkle of dried mint.