📖 Instructions

1. Soak the beans: Place the pinto beans, chickpeas, and kidney beans in a large bowl. Cover with several inches of cold water and let them soak for at least 8 hours, or preferably overnight. This helps to soften the beans and reduce cooking time, and also helps with digestion. Trust me, you don't wanna skip this step!
2. Drain and rinse the beans: After soaking, drain the beans in a colander and rinse them thoroughly under cold running water. This removes any impurities and helps to improve their flavor. Nobody wants muddy-tasting beans, right?
3. Cook the beans: Transfer the drained beans to a large pot. Cover with fresh water and bring to a boil over medium-high heat. Reduce the heat to low, cover the pot, and simmer for about 1 to 1.5 hours, or until the beans are tender but not mushy. Keep an eye on the water level and add more if needed to ensure the beans are always submerged.
4. Prepare the vegetables: While the beans are cooking, peel and finely chop the onions. Wash and chop the spinach, parsley, cilantro, and dill. Set aside.
5. Sauté the onions: In a large sauté pan, heat the vegetable oil over medium heat. Add the chopped onions and cook, stirring occasionally, until they are golden brown and caramelized, about 10-15 minutes. Caramelizing the onions adds a deep, sweet flavor to the soup. Don't rush this step! Burnt onions? No, thanks.
6. Add turmeric and sauté: Add the turmeric powder to the sautéed onions and cook for another minute, stirring constantly, until fragrant. Turmeric not only adds color but also has anti-inflammatory properties. Win-win!
7. Combine beans and onions: Once the beans are cooked, drain any excess water, but reserve about 1 cup of the cooking liquid. Add the cooked beans and the sautéed onions to the large pot. Stir to combine.
8. Add herbs and spinach: Add the chopped spinach, parsley, cilantro, and dill to the pot. Stir well to incorporate the herbs and spinach into the bean mixture. The pot should be smelling pretty amazing by now!
9. Add water and bring to a simmer: Pour in 6-8 cups of water (or vegetable broth for extra flavor). Bring the soup to a simmer over medium heat. Reduce the heat to low, cover the pot, and simmer for about 30 minutes, allowing the flavors to meld together. This is where the magic happens. Seriously.
10. Add reshteh noodles: Break the reshteh noodles into smaller pieces. Add the noodles to the soup and stir gently to prevent them from sticking together. Cook for about 10-15 minutes, or until the noodles are tender. Keep a close eye on the noodles, as they can become mushy if overcooked. Nobody wants mushy noodles!
11. Stir in kashk: Stir in the kashk (or yogurt mixture) into the soup. Mix well to ensure it's evenly distributed. Kashk adds a tangy, creamy flavor to the soup.
12. Season to taste: Season the soup with salt and pepper to taste. Adjust the seasoning as needed, adding more salt or pepper to suit your preferences. A little extra salt can really bring out the flavors.
13. Prepare the mint topping: While the soup is simmering, prepare the mint topping. Heat the olive oil in a small sauté pan over medium heat. Add the dried mint and cook for about 1-2 minutes, stirring constantly, until the mint is fragrant and slightly crispy. Be careful not to burn the mint, as it can become bitter. Burnt mint is *not* a good look--or taste!
14. Ladle and garnish: Ladle the Ash Reshteh into bowls. Garnish each bowl with a generous dollop of kashk and a sprinkle of the fried mint topping. For an extra touch, you can also drizzle a little extra olive oil over the top. Serve hot and enjoy!
15. If you find the soup is too thick, add a little more water or broth to reach your desired consistency.