Ingredients

• 240 grams garbanzo beans
  
• 125 grams red or common beans
  
• 120 grams lentils
  
• 120 grams mung beans (optional)
  
• 120 grams fresh spinach
  
• 100 grams fresh coriander leaves
  
• 200 grams spring onions
  
• 250 milliliters sunflower oil
  
• 5 tablespoons dry calamintha nepata
  
• 50 grams garlic (10 cloves)
  
• 500 grams onions ( 2 big )
  
• 3 tablespoons turmeric powder
  
• 1 tablespoon dry coriander leaves
  
• 1 tablespoon dry chive/spring onion leaves
  
• 1 tablespoon dry parsley leaves
  
• 1 teaspoon chili powder (optional)
  
• 2 tablespoons potato starch
  
• Pinch freshly ground black pepper
  
• Pinch salt
  
• ¹/₂ cup olive oil
  
• 50 grams Persian reshteh or linguine pasta
  
• Persian Kashk
  
• Cooked beatroot (cold)