1. Wash the Sabzi and dry. I use a salad spinner to dry.  I remove any large, thick stems from the cilantro and parsley. Cut the ends from the green onions. Finely chop all the Sabzi.
2. Add Sabzi to a large pot. Add enough water to the pot to submerge the Sabzi. Generally 10 cups water. Cover and bring to a boil.
3. Add 1/4 onion chopped and 4 garlic cloves minced, cover, and simmer on medium/low heat for 30 minutes (stirring occasionally).
4. Add salt, pepper, turmeric, and cumin to the pot and stir.
5. Add lentils. Stir, cover, and simmer on medium heat for 20 minutes.
6. Add canned beans and baby potatoes (optional) to the pot. Stir. Add water as needed to keep a thick soup consistency.
7. Cover the pot and simmer for another 20 minutes on medium heat (until the potatoes are cooked if using). Stir occasionally.
8. Break the noodles in half and add to the pot. Add water as needed. Stir a few minutes. Cover and simmer another 30 minutes on medium/low heat (stirring occasionally).
9. Meanwhile, prepare the Piaz Sir Dagh garnish.
   • In a medium pan on medium/low heat, add 2 Tbsp of oil.
   • Wait until the oil is hot, add sliced onion and sauté until golden (about 5-10 minutes).
   • Add minced garlic cloves and sauté another 2 minutes until golden (as pictured above).
   • Add dried mint leaves and turmeric. Sauté another 2 minutes.

Pour the Ash-e-Reshteh into a serving bowl. Garnish with vegan Kashk or plant-based sour cream and the Piaz Sir Dagh.