Ash-e jo

Step 1: Drain 2 ⅞ oz dried chickpeas and 2 ⅞ oz dried kidney or pinto beans and put them in a large pot with 2.5 litres water, 1 onion and 1 tsp ground turmeric. Bring to the boil, skim, then simmer for 1 hour until almost soft.

Step 2: Add the drained 5 ½ oz pearl barley and 2 ⅛ oz green lentils and simmer, stirring from the bottom often, until the barley is soft and the soup is creamy.

Step 3: Stir in 9 oz parsley, coriander, spinach and leek greens and 2 tsp salt and simmer until the herbs have darkened and the soup coats a spoon thickly.

Step 4: Meanwhile fry 2 onions in 4 tablespoons of 4 tbsp sunflower oil over a medium heat until crisp and deep golden. Lift out onto paper.

Step 5: Warm the rest of 1 tbsp sunflower oil, take it off the heat and stir in 1 tbsp dried mint for a few seconds.

Step 6: Thin ¾ cup liquid kashk with 3 tablespoons of hot water and stir most of it into the pot off the heat. Taste for salt, as kashk is salty.

Step 7: Serve in bowls topped with the remaining kashk, fried onion and mint oil.