Ash-e kashk

Step 1: Heat the 3 tbsp sunflower oil in a large pot over a medium heat and fry the 1 onion for 8 minutes until golden. Stir in the 1 tsp ground turmeric for 30 seconds.

Step 2: Drain the 2 ⅞ oz dried chickpeas and 2 ⅞ oz dried red kidney or pinto beans and add them with the 10 ½ cups water. Bring to the boil, skim, then simmer half-covered for 40 minutes.

Step 3: Add the 3 ½ oz cracked wheat or pearl barley and 2 ⅞ oz green lentils and simmer for 30 minutes more, stirring now and then so nothing sticks, until the beans are tender and the wheat is soft.

Step 4: Stir in the 10 ½ oz mixed parsley, coriander, spinach and dill, 2 tsp salt and ½ tsp black pepper and cook for 25–30 minutes, stirring often, until thick enough to coat the back of a ladle. Lightly mash some beans with the spoon for creaminess.

Step 5: Meanwhile, fry the 2 onions in the 4 tbsp sunflower oil over a medium heat for 12 minutes until crisp and brown. Lift out, add the 4 cloves garlic for 1 minute until golden, lift out, then turn the heat off and stir in the 2 tbsp dried mint for 10 seconds.

Step 6: Loosen the ¾ cup liquid kashk with a ladle of hot ash. Serve each bowl with a swirl of kashk, the crisp onion and garlic and a drizzle of mint oil.