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Soak the beans overnight, boil them a little, and pour them into the colander. Then cook them with water and a little salt.
Pour four tablespoons of oil into the pot that has sufficient capacity for the ingredients and add the turmeric. Be careful that the turmeric does not burn out. Fry Onions and garlic with gentle heat. In another saucepan saute dried mint for 1 minute with oil and turmeric.
Add 10 glasses of water and cooked beans to the fried onion and fried garlic (except for the amount that is for garnish), until it boils up.
Step 4Bring water to a boil, then add the vegetables to the pot so it would remain greener and be cooked without being crushed.Add the salt carefully because the Kashk and the noodle might be salty themselves.
Step 5Add the pepper, then add the soup noodles, and stir it using a spatula so the noodle wouldn’t stick to each other.Add enough water.
Step 6Stir the ash every few minutes so the noodles wouldn’t stick to each other.It takes 20 to 30 minutes for the noodles to be ready and cooked. You have to be careful that the noodles would not be crushed.
Step 7Turn off the heat, boil the Kashk and add it to the ash reshteh.
Step 8Ladle noodle soup into the bowls. Top with sauteed onion, dried mint, and garlic.