Ash reshteh: noodle and herb soup

Ingredients

• 1/2 cup dried chickpeas, 1/2 cup dried kidney beans and 1/2 cup lentils, soaked overnight (chickpeas and beans) and drained
• 2 onions, finely chopped, plus 2 more for the topping
• 250 g mixed fresh herbs, finely chopped: parsley, coriander, spring onion, spinach
• 150 g reshteh noodles, broken in half
• 2 teaspoons turmeric, salt and pepper
• 4 tablespoons oil, 2 tablespoons dried mint
• Kashk (fermented whey) to serve, about 5 tablespoons, thinned with a little water
• About 2 litres water

Method

1. Cook the chickpeas and kidney beans with the first onions, turmeric, salt and pepper in the water, partly covered, for 1 hour.
2. Add the lentils and the herbs and cook for another 30 minutes.
3. Add the noodles and cook for 15 to 20 minutes, stirring, until tender. Add water if the soup is too thick.
4. For the topping, fry the remaining onions in the oil until deep golden. Stir in the dried mint for a few seconds and remove from the heat.
5. Ladle the soup into bowls and drizzle with kashk and the onion and mint topping.