Ash-e reshteh

Method

1. 1 Soak chickpeas and red beans overnight, then simmer in water for 60 minutes until tender.
2. 2 Add the brown lentils and cook for another 20 minutes.
3. 3 Sauté thinly sliced onions with turmeric powder in olive oil for 12 minutes until golden brown, setting half aside.
4. 4 Add chopped spinach, parsley, dill, and green onions to a pot and cook for 15 minutes until the vegetables are tender.
5. 5 Break the reshteh noodles into pieces, add them to the broth, stir well, and cook for 10 minutes until the noodles are soft and the broth has thickened.
6. 6 Season with salt, drizzle with diluted kashk sauce, sprinkle with fried onions and dried mint, then serve hot.

With an appliance

• Pressure cooker 1 hr

  Replace steps 1 and 2: cook chickpeas, red beans, and lentils under high pressure for 22 minutes, then let them air dry for 15 minutes; this reduces the cooking time by almost an hour, ensuring the beans are evenly tender and eliminating the need to constantly monitor the water level. Vegetables and noodles can still be cooked with the lid open in the following steps.