Ash Reshteh (Greens, Beans and Noodle Soup) 

Preparation

1. Step 1

   Heat ¼ cup olive oil in a large pot over medium heat. Add a third of the onions and all the garlic, season with salt, and cook, stirring occasionally, until soft and well browned in most spots, 10 to 12 minutes.

2. Step 2

   Add the lentils, chickpeas, cranberry beans and turmeric, and stir to coat everything, about 1 minute.

3. Step 3

   Pour in 12 cups of water, season generously with salt and pepper, and bring to a boil over high. Reduce heat to medium-low and gently simmer, skimming off any foam that rises to the top, until the beans and chickpeas are almost cooked through but still have a bite to them, 35 to 45 minutes. (This may take longer depending on the age of your beans and how long they were soaked.) If you’d like, you can prep your chard, parsley and dill while the beans simmer.

4. Step 4

   Add the reshteh (or the linguine, broken in half) to the pot, along with the Swiss chard, parsley and dill. Cook, stirring occasionally, until the beans are creamy, the noodles are tender and the greens have fully wilted, 20 to 25 minutes. Taste and adjust seasonings with salt and pepper. The greens should have released some liquid, but if the soup is too thick to stir easily, thin it with water.

5. Step 5

   While the soup simmers, heat ½ cup olive oil in a medium skillet over medium heat. Add the remaining onions and cook, stirring often, until deeply golden brown and frizzled, 20 to 25 minutes. Transfer to a paper towel to drain and season with salt.

6. Step 6

   Carefully wipe out the skillet, return it to medium heat, and add the remaining ¼ cup olive oil. Stir in the mint and cook until fragrant and slightly darkened, about 1 minute. Set aside.

7. Step 7

   Divide the soup among bowls and top each with some kashk, a drizzle of mint oil and a handful of the crispy onions.