Ash Reshteh Flavored in Tomato Juice

Ash reshteh also known as Ash-e reshteh is a type of āsh featuring reshteh, kashk, commonly made in Iran and Azerbaijan. There are more than 50 types of thick soup in Iranian cooking, this being one of the more popular types.
Ingredients:
500 g ground mutton
1 cuo onion, grated
1 cup onion, fried
1 kg leafy vegetables including, eek, parsley, coriander, and spinach
350 g Persian Reshteh noodles
2 tablespoons flour
1 cup chickpeas
1 cup cranberry beans
1 cup lentils
3 kg tomatoes
2 to 3 tablespoons sauteed garlic and powdered mint
Vinegar, as per taste
Salt, powdered black pepper and turmeric for seasoning
Directions:
Put the grains (soaked) in a pot and allow to cook in water. In a mixing bowl, mix ground meat, grated onion, and sprinkle with salt, black pepper and turmeric. Shape the mixture into plenty of small meatballs and add into the pot along with fried onion. Then stir in the cleaned and chopped leafy vegetables as well Wash tomatoes and cut in halves. Remove the seeds through passing the flesh through a sieve. Grate them all and remove the skins. In a bowl mix together grated tomato and flour properly and add into the pot. Put inside the noodles and allow to cook on low flame till Ash is settled. Remember to stir gently to avoid crushing the noodles and prevent the contents from sticking to the bottom. Once ready, ladle into a large serving dish and garnish on top with sauteed garlic cubes and mint powder. You can serve with a little vinegar to make the dish even more savory. Bon Appetit!