Ash reshteh

Method

Soak the kidney beans and lentils separately in cold water for 4 hours or overnight, then drain. Heat the oil in a large pot and sauté the diced onions and garlic until softened and golden. Add the turmeric and stir for 30 seconds, then add the drained beans and lentils along with 2 litres of water. Bring to a boil, then reduce heat and simmer for 45 minutes until the beans and lentils are tender. Add the chopped herbs (parsley, coriander, and dill) and the reshteh pasta, stirring well to break up the pasta strands. Continue simmering for 15-20 minutes until the pasta softens and the soup becomes thick and creamy, stirring occasionally to prevent sticking. Season with salt and pepper, then finish with dried mint. Serve hot in bowls, drizzling each portion with kashk and topping with crispy fried onions.