Instructions

1. Place 1/2 cup dried chickpeas, 1/2 cup dried red kidney beans, and 1/2 cup dried green lentils in a large bowl. Add enough water to cover, then drain off the water. Return the beans and lentils to the bowl, add 5 cups of the water and 1 tablespoon kosher salt, and soak overnight at cool room temperature.
2. Drain and rinse the beans and lentils. Transfer to a 3 1/2-quart or larger pot or Dutch oven and add the remaining 8 1/2 cups water. Bring to a boil. Reduce the heat to maintain a simmer and cook until the lentils are just cooked through and the beans are almost cooked through, about 30 minutes.
3. Meanwhile, trim the tough stems from 1 large bunch fresh cilantro and 1 large bunch fresh dill. Pick the leaves from 1 large bunch fresh parsley. Trim and cut the dark green parts from 5 medium scallions (reserve the light green and white parts for another use).
4. Working in batches, add the greens and 7 ounces baby spinach to a food processor fitted with the blade attachment and pulse until finely chopped. (Alternatively, finely chop by hand.) Transfer to a bowl.
5. Finely chop 1 large yellow onion (about 1 1/2 cups). Crush 3 large peeled garlic cloves.
6. When the beans and lentils are ready, drain through a colander and rinse. Rinse out and dry the pot.
7. Heat 3 tablespoons vegetable oil in the pot over medium-high heat until shimmering. Add the onion and cook until golden brown, about 5 minutes. Add the garlic and 1/2 teaspoon ground turmeric, and stir to combine. Add the beans and lentils and cook for 1 minute, gently stirring to combine.
8. Add 2 (32-ounce) cartons vegetable broth and bring to a boil. Reduce the heat to maintain a simmer. Cover and simmer until the chickpeas are tender, occasionally skimming any foam that rises to the top and stirring, about 20 minutes.
9. Add the chopped greens and simmer uncovered until wilted, about 20 minutes. It will be initially a vibrant green and will slowly change to dark green.
10. Add 5 ounces reshteh (break them in half if needed to fit) and stir to combine. Cover and simmer until the noodles are very soft, about 20 minutes. (This is a good time to make the garnishes.) The texture of the Ash should be thicker than soup like a chili, but not so thick it feels like there is no liquid in it. Thin out with a little water if needed.
11. Add 1/3 to 1/2 cup kashk 1 spoonful at a time, and mix it fully into the Ash, tasting as you go. Some put less kashk into their Ash and add more to their liking by way of a garnish. Taste and season with more kosher salt as needed. Although pepper is not traditionally added to Ash Reshteh, you can add up to 1 teaspoon black pepper. Simmer over low heat until heated through.
12. Make the garnishes:
13. Halve and thinly slice 2 large yellow onions. Heat 1/4 cup of the vegetable oil in a large frying pan over medium-high heat until shimmering. Add the onions and a pinch of kosher salt and cook, stirring regularly, until golden-brown and caramelized, 20 to 25 minutes. Transfer to a paper towel-lined plate.
14. Heat the remaining 2 tablespoons vegetable oil in a small saucepan over medium heat until shimmering. Add 2 teaspoons dried mint and stir to combine. Scrape into a heatproof bowl.
15. Place 1 tablespoon kashk and 1 tablespoon water in a small bowl and stir to combine. The texture should be like heavy cream, thin out with more water if needed.
16. To serve, ladle the Ash Reshteh into bowls, drizzle with some of the diluted kashk and mint oil, and top with a sprinkle of the fried onions.