Ash Reshteh (Persian Noodle and Herb Soup)

Pressure-cook the soaked red kidney beans and chickpeas with part of the measured water until tender but not falling apart.

Heat the measured olive oil in a soup pot. Cook the onion until golden, then add the garlic, turmeric, black pepper, and salt.

Add the cooked beans, rinsed green lentils, and remaining measured water. Simmer until the lentils are tender.

Add the spinach, parsley, coriander, and dill. Simmer until the herbs soften and the soup turns green and aromatic.

Add the broken reshteh noodles and stir often until the noodles are cooked and the soup thickens.

Lower the heat and stir in most of the kashk. Keep the soup at a gentle simmer; do not boil hard after adding the dairy.

Bloom the dried mint briefly in a spoonful of hot oil from the pot or a small pan. Spoon it over the soup with the remaining kashk before serving.