Aash-e Sholeh Qalamkar
500 gr. lamb or beef
500 gr. parsley, spinach, dill, coriander, spring-onion ends
100 gr. long-grain or basmati rice
100 gr. peas
100 gr. beans
100 gr. lentils
3 large onions
1/2 teaspoon turmeric
1/4 teaspoon black pepper
1/2 teaspoon salt
1 tablespoon cooking oil
Soak peas, beans and lentils in water for 4-5 hours. Peel and chop onions and fry in oil until golden.
Cut meat into small pieces and fry with onions until it changes color.
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 parsley, dill, coriander, spinach, spring-onion ends and chop finely. Add to Aash and cook for another 10-15 minutes, stirring frequently. Add more hot water during cooking if necessary.
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