In a large pot, saute the diced onion with 1 tablespoon of olive oil over a low heat.

Once lightly golden brown, add the diced garlic, turmeric, dried mint and the 2nd tablespoon of olive oil. Saute for 3-5 minutes until aromatic and fragrant.

Add the vegetable broth and 4 cups of water, season well with salt and pepper and bring to a boil over medium heat.

If using dried chickpeas and kidney beans that have been soaked overnight, add these in now. Allow to simmer slowly for 30 minutes (lid on).

After 30 minutes, reduce back to low heat, add the dried lentils and simmer for 15 minutes (lid on).

Whilst the broth is simmering, prepare the fresh herbs. Disregard any coarse stems but finely chop the remaining stems of the parsley, cilantro, green onions and spinach. Roughly chop all of the leaves.

Add all of the fresh herbs and spinach and simmer for 30-40 minutes until all the greens are cooked through and wilted (lid on). If using canned chickpeas and kidney beans, add these in now.

Break the noodles into 3 even pieces and add them to the broth to cook as per the package instructions. They should be fully cooked through and not al dente.

If the broth is too thick, you can add 1-2 cups of water if needed. Ensure to taste the broth and legumes to ensure they are cooked and season if needed.

Add the kashk, sour cream or Greek yogurt and stir through until the broth is nice and creamy. Add a good squeeze of lemon juice and allow to cook for a few minutes.

Serve up your delicious Ash Reshteh with an optional garnish of crispy fried onions, fried dried mint oil and dollop of kashk / sour cream or yogurt and enjoy this bowl of Persian comfort food!