Dice 1 medium onion
Fry the onions with 2 garlic cloves
Add and fry 15 oz of canned mix of chickpeas, kidney beans and lentils
Add salt and turmeric
Mince 1 bunch of mix herbs like leek chives, cilantro (leafy part of coriander plate), dill, parsley, spinach
Add the herbs to the pan and fry the herbs
Add boiling water until cover the mixture
Cook for 10 minutes
Add 14 oz Noodle (Reshteh ahs) and let the noodles become tender and cook now your recipe is ready
Slice 3 medium onions and fry them in a separate pan.
And top your ash with kashk and the fried onions
It’s ready to serve
Another Recipe for ash-e-reshteh Persian noodle soup
Wash all the beans( ½ cup pinto beans, ½ cup chickpeas beans and ½ cup lentils)
After 1 hour resting in water change the water and let it cook for 3 hours with sufficient water
In the meantime prepare 1 bunch of cilantro, parsley, spinach and chives (tara) and clean up all the herbs and wash and then cut and mince the herbs into small pieces.
In the meantime Cut 2 onions into small cubes
Pour 3 tbsp vegetable oil in a pan add the onions to the pan and fry the onions until it golden
Add 1 tbsp turmeric and 1 tbsp dried mint
Add fried and spiced onions to cooked beans and let it cook for 1 more hour.
Add 3 cups of water into the mixture.
Add 1 tbsp salt, ½ tsp pepper
After 1 hour cooking add the minced herbs to beans and let it cook for 1 more hour
Add ½ of package of noodle of ash-e-reshteh
Stir it once in a while and let it cook for 1 more hour
Add kashk as needed and garnish with fried onions and garlics.