Persian Cuisine
Aash-e Sholeh-Ghalamkar
Ingredients: (4 servings)
- vegetables: parsley, dill, coriander, spinach, spring-onion ends, 500 grams
- long-grain or basmati rice, 100 grams
- peas, 100 grams
- beans, 100 grams
- lentils, 100 grams
- beef or lamb, 500 grams
- onions, 3 large
- turmeric, 1/2 teaspoon
- cooking oil
- salt
- black pepper
Directions:
Soak peas, beans and lentils in water for 4-5 hours. Peel and chop onions and fry in oil until slightly golden. Cut meat into small pieces and fry with onions until it changes colour.
Add peas, beans, lentils, turmeric, salt, pepper and hot water, and cook over low heat for about one hour. Wash rice and add to the aash. Cook for another 20-30 minutes.
Wash vegetables and chop finely. Add to aash and cook for another 10-15 minutes, stirring frequently. Add more hot water during cooking if necessary.
Roxana & Farzin Mokhtarian
Jan 2004
