Asheh Reshteh - Persian Noodle Soup - cooking recipe

Ingredients

2 large onions, sliced thinly
6 garlic cloves, minced
1/3 cup chickpeas
1/3 cup red kidney beans
1/2 cup lentils
2 teaspoons turmeric
3 cups fresh parsley, packed (about 1 1/2 bunches)
2 cups fresh cilantro, packed (about 1 bunch)
2 cups of fresh mint, packed (about 1 bunch)
20 sprigs fresh chives (green portions of scallions only) or 20 sprigs scallions (green portions of scallions only)
1 1/2 lbs Baby Spinach
2 ounces noodles, reshteh
1 tablespoon flour
Garnish
1 large onion, sliced thinly
2 tablespoons dried mint
kashk

Preparation

Saute onion and garlic in a large pot until translucent.
Add chickpeas, kidney beans, and turmeric. Saute a few minutes.
Add 8 cups water. Season with salt and pepper.
Add lentils and herbs to the pot. Cover and cook 10 minutes on low. Stir the pot every so often during the cooking process.
Break the reshteh into thirds and add to the pot.
Add the spinach. Do this by adding half to the pot, and wait for it to wilt, then add the remaining spinach. Cook 20 minutes. Make sure to stir the pot every so often. (While cooking, start your garnish).
Place flour in a small bowl. Take three tablespoons of liquid from the soup and add to the flour. Mix well until there are no lumps. Add this mixture to the soup.
Adjust seasonings.
Cook for another 30 minutes on low.
For the garnish, saute the onions in vegetable oil. Once they turn translucent, lower the head and allow for them to caramelize.
Then, add dry mint and allow for the onions to crisp up.
To serve, place soup in a bowl, add a tablespoon of the garnish to the center, and a dollop of kashk.