Persian Noodle Soup Ash e Reshteh recipes

Ingredients

• 6 cups water
• ½ cup dried navy beans
• ¼ cup brown lentils
• ¼ cup dried fava beans
• ½ cup sunflower oil, divided
• ¼ cup dried mint
• ¼ teaspoon ground turmeric
• ½ medium yellow onion, thinly sliced
• 5 cups (8 ounces) spinach, finely chopped
• 1 cup finely chopped parsley leaves
• ½ cup finely chopped scallions, green parts only
• kosher salt
• freshly ground black pepper
• 8 ounces dried linguine
• yoghurt
• water

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