If using dried legumes, soak them the night before, cook each one separately until tender. You can always use canned, strain before adding to the pot.
Sauté onions and garlic until past translucent. Then add turmeric and continue to sauté for another 5 minutes. Set onion and garlic aside until ready to go in the pot.
2 large Large onions , 7 cloves Garlic , 2 tbsp Turmeric
Bring 6 cups of water to boil.
Add chopped herbs and simmer on medium heat for 20 minutes.
2 cups Fresh Parsley, 2 cups Fresh Cilantro, 2 cups Fresh Mint, 1 cup Fresh Chives or Scallions Chopped
Add the spinach and cook for a further 10 mins.
1/2 pound Fresh Spinach
Add onion and garlic mixture.
2 large Large onions , 7 cloves Garlic
Add cooked/ canned chickpeas, navy beans and kidney beans to the pot, let simmer for 10 minutes.
1/3 cup Garbanzo Beans (Chickpeas), 1/3 cup Navy Beans, 1/3 cup Kidney Beans
Add lentils and mung beans. If you add these two too early, they tend to disintegrate.
1/2 cup Lentils, 1/2 cup Mung Beans
Add noodles. Make sure to stir it in so they don’t stick together. Simmer until cooked.
1/2 pound Linguine
Season the ingredients with salt and pepper. Then mix well.
Drizzle some sour cream or plain yoghurt or kashk on the top.
1 cup Sour Cream or Plain yoghurt or Kashk (Persian whey)
Optional: Garnish with kashk (yoghurt or sour cream), caramelized onions and fried mint.