Farideh is making Ash-e Reshteh, a thick and herbaceous Persian noodle soup with four kinds of flavorful toppings. The soup, which is traditionally served in springtime for Nowruz, the Persian New Year, is made with copious amounts of greens like spinach, cilantro, parsley, and scallions. The soup is packed with green lentils, kidney beans, navy beans, and chickpeas, as well as enriched flour noodles. She tops off the soup with homemade mint oil, liquid kashk, fried garlic, and carmelized onions.