Aush Reshteh – Burlap & Barrel

Ingredients

• ½ cup kidney beans, soaked overnight
• ½ cup navy beans, soaked overnight
• ½ cup pinto or cranberry beans, soaked overnight
• ½ cup chickpeas, soaked overnight
• ½ cup green lentils
• 1 large yellow onion, chopped fine
• 1 large bunch cilantro, rinsed thoroughly
• 2 large bunch parsley, rinsed thoroughly
• 1 large bunch spinach, rinsed thoroughly
• 1 large bunch dill, rinsed thoroughly
• 1 leek, white part chopped fine, greens washed + separated
• 1 Tbsp turmeric
• 1 Tbsp Advieh
• 4 Tbsp olive oil
• Salt & freshly cracked black pepper to taste
• 100g all-purpose flour
• 50g “00” flour
• 60g water
• 4g kosher salt
• Rice flour for dusting
• 4 cloves garlic, peeled, thinly sliced
• 1 bunch mint, leaves only
• 1 Tbsp mint, dried
• 3 large yellow onions, sliced thinly
• 1 cup olive oil
• 1 quart grapeseed oil
• 1 ounce dried keshk
• 1 cup yogurt
• 1 lemon, juiced
• Salt + pepper to taste