Persian Cuisine
Aash-e Shalgham
Ingredients: (4 servings)
- turnip, 500 grams
- long grain or basmati rice, 100 grams
- ground lamb or beef, 200 grams
- onions, 2 large
- split peas, 50 grams
- turmeric, 1/2 teaspoon
- mint, 100 grams fresh or 2 teaspoons dried
- cooking oil
- salt
- black pepper
Directions:
Mix ground meat with grated onions, salt and black pepper. Shape into small balls, and fry in oil until colour changes. Add 4-5 glasses of hot water and split peas and cook over medium heat for about 10 minutes.
Wash turnip and rice. Peel turnip and cut into a few pieces. Add both to aash. Also add turmeric, salt and black pepper. Mix well and cook over low heat for about 15-20 minutes, stirring occasionally.
If using fresh mint, wash and chop finely. Fry mint in oil over medium heat for 2-3 minutes and pour over aash when serving.
Roxana & Farzin Mokhtarian
Jan 2004
