Ash Reshteh

Step 1
Thinly slice 2 onions. Heat 2 tablespoons oil and ghee over medium heat in a large pot. Add sliced onions and cook, stirring occasionally, until golden brown, about 15 minutes. Add minced garlic cloves and cook, stirring frequently, about 2 minutes. Stir in 1 tablespoon dried mint, 1 1/2 teaspoons turmeric, and salt. Add 8 1/2 cups water, chickpeas, pinto beans, and lentils.

Step 2
Increase heat to medium-high and bring to a simmer. Stir in spinach, parsley, and cilantro. Return mixture to a simmer. Cook over low heat, covered, until lentils are tender, about 30 minutes.

Step 3
Meanwhile, heat 2 tablespoons oil in a small saucepan. Add 2 tablespoons dried mint and cook until fragrant, about 2 minutes. Stir mint into soup. Season soup to taste.

Step 4
Stir together flour and 1/3 cup water in a small bowl; add to soup. Increase heat to medium. Add reshteh and simmer, uncovered, stirring occasionally, until noodles are tender and soup is thickened, about 12 minutes.

Step 5
For toppers, slice remaining onion. Heat 2 tablespoons oil in a skillet over medium-high heat. Add onion; cook, stirring occasionally, until golden brown, about 10 minutes. Stir in remaining 1/2 teaspoon turmeric and cook for 1 minute more. Transfer onion mixture to a plate.

Step 6
Reduce heat to medium. Stir minced garlic bulb into the skillet and cook, adding more oil as needed, until golden and crispy, about 3 minutes. Transfer garlic to a bowl. Add remaining 3 tablespoons dried mint and 3 tablespoons vegetable oil to the skillet. Cook over medium heat, stirring, until fragrant, 2 to 3 minutes. Transfer saut?ed mint to a bowl using a slotted spoon. Stir together kashk and remaining 1/2 cup water in a small bowl.

Step 7
Top soup servings with saut?ed onion, crispy garlic, and fried mint; drizzle with kashk mixture.