Ingredients

• 1/2 cup dry green lentils, picked over

• 1/2 cup dry chickpeas, picked over

• 1/2 cup dry pinto beans, picked over

• 14 cups water, plus more as needed

• 1/4 cup extra-virgin olive oil plus 1 tablespoon, divided

• 1 pound scallions (about 5 bunches), white and green parts separated, chopped

• 5 ounces mature spinach (2-3 bunches), stemmed and finely chopped

• 2 cups finely chopped fresh cilantro with soft stems (about 2 bunches)

• 2 cups finely chopped fresh parsley leaves (1-2 bunches)

• 1/2 teaspoon ground turmeric plus a pinch, divided

• 1 teaspoon salt

• 1/2 teaspoon ground pepper

• 1 medium white onion, chopped

• 10 ounces reshteh 

• 1 cup extra-virgin olive oil

• 1 medium white onion, halved and thinly sliced crosswise

• Pinch of ground turmeric

• 5 cloves garlic, sliced

• 3 tablespoons dried mint

• 2 1/2 tablespoons kashk (see Note), labneh or crème fraîche

• 1 tablespoon water