Ash reshteh

Method

1. 1 Soak chickpeas and red beans for 8 hours, then cook for 45 minutes. Add lentils and cook for another 15 minutes.
2. 2 Add chopped spinach and dill and cook for 12 minutes until the vegetables are tender and release their flavor into the water.
3. 3 Break the reshteh noodles into pieces and cook for 8 minutes; these noodles are already salty, so add salt after adding them.
4. 4 Beat the kashk with a little hot water and pour two-thirds of it into the pot — kashk is fermented whey, which gives ash its characteristic sour and salty taste.
5. 5 Sauté the dried mint in oil for 30 seconds, then pour it over the bowl along with the remaining fried onions and kakhk.

With an appliance

• Pressure cooker 55 min

  Replace step 1: cook soaked chickpeas and red beans under high pressure for 15 minutes, quickly release pressure, add lentils and cook under high pressure for 4 minutes, then quickly release pressure; continue cooking vegetables, noodles, and kashk with the lid open to monitor the consistency.