INSTRUCTIONS

1. 1
   Prepare the herbs: Soak the dried ash mix in cool water for 20 minutes; drain through a fine sieve. Rinse the canned beans and lentils.
2. 2
   Build the onion base: In a large, heavy pot, soften and brown the onions in 5 tablespoons oil, about 25–35 minutes. Reserve one-third for garnish. Add 8 garlic cloves; cook 1–2 minutes. Stir in turmeric, pepper and optional cumin, coriander and ginger.
3. 3
   Simmer: Add water, lentils and soaked herbs. Bring to a boil, then gently simmer for 15–20 minutes, stirring occasionally. The red lentils will begin breaking down.
4. 4
   Add beans and greens: Add all three canned legumes and spinach. Simmer 15–20 minutes, then add noodles and optional saffron water. Cook until noodles are tender, about 10–15 minutes or according to the package. Stir often; add hot water if too thick.
5. 5
   Make the toppings: Gently fry the remaining 4 garlic cloves in 2 tablespoons oil until pale gold; remove. Warm the last tablespoon oil, take it off the heat and stir in dried mint.
6. 6
   Finish and serve: Taste before adding salt. For a tart finish, add vinegar gradually to taste, or offer prepared kashk separately. Garnish with reserved onions, fried garlic and mint oil. Add water as needed for a thick but spoonable consistency.