Cook the beans: Soak chick peas and kidney beans all the night before. Cook them in the large pot until tender/add lentils the last 30 min (they cook faster)

Prepare the fried onions🌸piaz dagh🌸🌸in a large frying pan, heat the oil and pour sliced onions until golden, remove half for garnish. After that, add garlic with turmeric1-2min until fragrant.

Build the soup🌸add fried onion with beans into the pot/add chopped vegetable and spinach/pour enough water to make a thick soup about 8 cups, simmer for 20-30 min until soft.

Add noodles🌸 break noodles in 2-3inch pieces, add to the soup until soft, about 10 min 🌸stir often to prevent sticking🌸🌸

Add Kashk Reserved 3 tbsp of boiling kashk for garnish, stir the rest into the soap seasoning with salt and pepper 🌸

Ladle Ash Reshteh into bowls. Garnish with fried onions, a drizzle of kashk, and optionally fried mint in oil (na’na dagh).

Tips
• Kashk has a salty, tangy flavor — adjust salt after adding it.
• For a vegetarian-friendly version, simply follow as above (traditional Ash Reshteh is already vegetarian).
• The soup thickens as it cools — add hot water if reheating.

Saffron🌸🌸you can pour saffron and walnut for garnish if you like🌸🌸enjoy