Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
400       grams         Reshteh (similar to spaghetti in shape and can be obtained in an Iranian store)
1         kilograms     parsley
1         kilograms     spinach
1         kilograms     dill
1         kilograms     coriander
1         kilograms     spring-onion ends
150       grams         chick-peas
150       grams         black-eye beans
150       grams         lentils
4         spoons        dried mint (or 200g fresh mint)
4         medium        onions
2         glasses       kashk (this is thick whey and can be obtained from an Iranian store)
2         spoons        flour
                        cooking oil
                        salt
                        black pepper

Preparation:

Soak chick-peas, black-eye beans, lentils in warm water for about two hours. Peel and thinly slice onions. Fry in oil until slightly golden. Save half of the fried onions for later use. Add chick-peas, black-eye beans, lentils, salt, and pepper to onions. Add 2-3 glasses of hot water and cook over medium heat for about 30 minutes. If necessary, additional hot water should be added while cooking. Wash and finely chop the herbs. Add to the mix, and continue cooking over medium heat for about 15 minutes. Dissolve flour in a glass of cold water, add in and mix well. Add reshteh and cook over low heat for 10-15 minutes. Strands of reshteh should remain intact and uncut. Remove the mix from heat, and pour kashk evenly over it. Add fried onions on top. Fry dried mint in oil for a few minutes. If fresh mint is used, wash and finely chop it, then fry in oil. Also, add fried mint on top of Aash-e Reshteh and serve!