Persian Ash Reshteh

Thinly slice 2 onions. Heat 2 tablespoons of 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, for about 2 minutes.

Stir in 1 tablespoon of dried mint, 1 1/2 teaspoons of turmeric, and salt.

Add 8 1/2 cups of water, chickpeas, pinto beans, and lentils. 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.

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

Stir together flour and 1/3 cup of 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.

For toppers, slice the remaining onion. Heat 2 tablespoons of oil in a skillet over medium-high heat. Add onion; cook, stirring occasionally, until golden brown, about 10 minutes.

Stir in the remaining 1/2 teaspoon of turmeric and cook for 1 minute more. Transfer onion mixture to a plate.

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 of dried mint and 3 tablespoons of vegetable oil to the skillet. Cook over medium heat, stirring, until fragrant, 2 to 3 minutes. Transfer sautéed mint to a bowl using a slotted spoon.

Stir together kashk and remaining 1/2 cup of water in a small bowl.

Top soup servings with sautéed onion, crispy garlic, and fried mint; drizzle with kashk mixture.