Soak the legumes in water for 24 hours, renewing the water every 2 hours, not while you sleep of course.

The next day, rinse the pulses in a colander under clean water, put them in a pot and cover them with meat broth and add some water till covered.

Turn on the stove and bring the legumes to a boil once, then immediately reduce the heat and simmer at medium temperature for 2 hours. 

Dice the onion, fry it in a little oil and add it to the soup. Season strongly with salt, pepper and turmeric. 

Finally, boil kashk a little in a pot and pour it into a dispenser bottle, draw a tooth shape on the stew and fill it with kashk.

Decorate the eyes with two dots of Piaz Dagh on top. Serve the remaining Piaz Dagh with the stew in an extra bowl.