Wash the chickpeas and white beans and soak them overnight in water with a little salt.

Cook the chickpeas and white beans. When they are almost done, add the washed lentils and mung beans.

Once the lentils and mung beans are nearly cooked, add the washed cracked barley and wheat.

After all the legumes are cooked, add the chopped herbs along with salt and pepper, and cook over medium heat for about 20 minutes.

Sauté a little turmeric in oil and add it to the soup.

Slice the onions into thin strips and fry them with salt, pepper, and turmeric until golden.

Add about 2 tablespoons of the fried onions to the soup.

Break the noodles in half and add them to the soup. After 5–10 minutes, turn off the heat.

Sauté the dried mint in oil for about 5 minutes.

Dilute the kashk with a little lukewarm water.