Ash-e reshte

Ingredients:

Soup

• 0.5 cups dry chickpeas, sorted and rinsed
• 0.5 cups dry pinto beans, sorted and rinsed
• 5 tablespoons of vegetable oil
• 1 onion, thinly sliced
• 3 cloves garlic, crushed
• 1 teaspoon turmeric
• 0.5 cups green lentils, sorted and rinsed
• 340 g chopped spinach
• 1 cup fresh parsley, leaves and tender stems chopped
• 1 cup fresh cilantro, leaves and tender stems chopped
• 2 tablespoons dried mint
• 170 g Iranian reshte noodles
• 1 tbsp. premium flour (if the soup needs to be thickened)
• Special equipment: a bag for making cottage cheese (if you are making kurut)

For serving

• 1/4 cup vegetable oil
• 1 onion, thinly sliced
• 1 teaspoon turmeric
• 8 cloves garlic, crushed
• 1/4 cup dried mint
• Kurut, see recipe below, or salted sour cream

Kurut

• 900 g whole milk yogurt

Preparation:

1. Place the chickpeas and pinto beans in separate medium bowls, cover with cold water to a depth of 2 inches, and soak for 8 hours. Once the chickpeas and beans have plumped up, drain and transfer to separate 2-quart (2-liter) saucepans, cover with cold water to a depth of 3 inches, and bring to a boil over high heat.
2. Reduce heat and simmer until tender, 45 minutes to 1 hour, then drain. If the water drops below the level of the beans before they're fully cooked, add more.
3. When the chickpeas and beans are almost done, heat 2 tablespoons of vegetable oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until it begins to darken and soften, about 10 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add 0.5 teaspoon of turmeric and 2 teaspoons of salt and stir to coat evenly.
4. Add cooked chickpeas, beans, and 6 cups of water and bring to a boil. Add lentils, spinach, parsley, and cilantro, then simmer, covered, until lentils are tender, 20-30 minutes.
5. Meanwhile, add the remaining 3 tablespoons of vegetable oil, the remaining 1/2 teaspoon of turmeric, and the dried mint to a small skillet. Reduce the heat and cook, stirring occasionally, until the mint begins to sizzle, about 5 minutes.
6. When the lentils are done, add the mint mixture and strain it into the pan. Stir and bring to a boil, then cover and simmer, stirring occasionally, until the noodles are tender but not mushy, 15-20 minutes. The soup should be thick, similar to chili (see note). If it's too thick, add 1/2 cup water and simmer for another 5 minutes.
7. If the finished soup looks watery, mix 1 tablespoon all-purpose flour with 1/3 cup water, then stir into the soup and simmer until thickened, 5 to 10 minutes.
8. Innings:
   
   Heat 1 tablespoon of vegetable oil in a small skillet over medium heat. Add the onion and cook, stirring occasionally, until golden brown, about 10 minutes. Add 0.5 teaspoon of turmeric and cook, stirring occasionally, for another 2 minutes. Set the onion aside.
   
   In another small skillet, heat another 1 tablespoon of vegetable oil over medium heat. Add the garlic and cook, stirring occasionally, until golden brown, about 2 minutes. Set the garlic aside.
   
   Combine the dried mint, the remaining 2 tablespoons vegetable oil, and 1/2 teaspoon turmeric in a small skillet. Reduce the heat to medium-low and cook until the mint begins to sizzle and become fragrant, about 5 minutes. Set the mint aside.
9. Pour the soup into a large tureen or ladle into bowls. Garnish with kurut, fried onions, garlic, and mint, if desired.
10. Kurut:
    
    Place the yogurt in a large saucepan and add 2 cups of water. Stir until smooth. Place the saucepan over medium heat and stir constantly until the yogurt comes to a boil, 15-20 minutes.
11. Reduce heat to medium-low and simmer, stirring occasionally, until the yogurt is quite thick and begins to bubble slightly, about 1.5 hours. The yogurt will separate and most of the water will have evaporated. Increase heat to medium and stir constantly until the mixture is quite thick and lumpy and the color is light beige, 20-30 minutes. Remove from heat and let cool for 20 minutes.
12. Pour the mixture into a curd bag and squeeze out as much liquid as possible; the bag should be left with dry curd. Place the mixture in a blender, add 0.5 cups of water, and blend on high speed until creamy, about 1 minute. If necessary, add another 1 tablespoon of water to achieve a smooth, mayonnaise-like consistency. Add 3/4 teaspoon of salt and mix. The kurut should taste slightly salty and sour. Add more salt if necessary.
    Exit: about 2 tbsp.

13. Culinary advice

    
    Kurut can be stored in the refrigerator in an airtight container for up to 5 days. Stir before using. You can also freeze kurut for up to 2 months. Defrost in the refrigerator. Stir before using.