• Saute the onions with olive oil in a large dutch oven for about 5 minutes over medium heat before adding turmeric. Saute for a couple more minutes before adding all the beans, except for the lentils.
• Add water and bring to a boil. Reduce the heat and cover, and cook for 1 hour.
• Add the lentils, salt and pepper, and continue to cook over low heat for another 30 minutes. By this stage all the beans should have been softened and fully cooked.
• Now add the herbs and Ab Ghooreh and continue to stir until everything is blended in the pot.
• Keep the flame on low, cover, and cook for 30 minutes.
• Now add the noodles and carefully attempt to stir the noodles into the soup. Cook for about 15 minutes or until the noodles are cooked.
• Stir a couple of times to make sure nothing is getting stuck on the bottom of the pan.
• Finally, add the Kashk and stir until it is fully integrated into the soup.
• Turn off the heat and allow to sit for 10 minutes before serving.

Toppings

• While the Aash is cooking, prepare the toppings

Piaz Daagh (fried onion)

• In a large frying pan, saute the onions with olive oil for 15-20 minutes over low heat until they are golden in color. Add salt, stir and remove from the pan.

Seer Daagh (fried garlic)

• In a small saucepan, heat the olive oil and begin sauteing the garlic over low flame for 1 minute or until golden brown. Take extra care not to burn the garlic. Remove from the pan and set aside.

Na'nah Daagh (fried mint)

• In the same saucepan, heat the olive oil and add the mint and saute on low heat for 30 seconds. Remove from the pan and set aside.

Assembly

• Serve the Aash in a soup bowl and decorate the Aash with Kashk, onions, garlic and mint.