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You may soak the chickpea and lentils the night before, if not you may stew it all in one pot but it will take an extra hour on the stove, so be sure to set it up in advance.
Slice the onions and fry until translucent, then add the turmeric and fry for another few minutes. Next add in the chopped leek and sautée for a few minutes until softened.
Add in the chickpeas, lentils and barley, the salt and pepper and cover with 2 litres of vegetable stock. Let it come to a boil then let it simmer on low heat for an hour.
Next add in the chopped parsley, dill and rice, bring to a boil and again, bring to a low heat and let it simmer for a further 30 minutes. After 30 minutes, adjust the salt to taste.
Sautée 2 tbsp of dry mint in 3 tbsp of vegetable oil on a medium heat for around 20-30 seconds. As soon as the colour darkens, take it off the heat. This can burn very quickly, so be very careful.
To make the vegan kashk, mix 6 heaped tbsp of vegan yoghurt with the juice of half a lime and salt to taste. Garnish the ash with the sautéed dry mint with its oil, and the vegan kashk.
Enjoy with warm bread!