Aash-e Gojeh-Farangi



Ingredients: (4 servings)


basmati or long-grain rice, 200 grams
herbs (parsley, mint, coriander, spring-onion ends), 1 kg
ground lamb or beef, 500 grams
split peas, 3 spoons
tomato paste, 5-6 spoons
marjoram, 2 spoons
mint, one spoon
onions, 4 large
cooking oil
salt
black pepper


Directions:


Peel and slice two onions and fry in oil until slightly golden.
Add 4-5 glasses of hot water, split-peas, salt and pepper and
cook over low heat for about 10 minutes. Wash rice and add to
the aash. Cook for another 15-20 minutes.


Peel and grate two onions. Add to meat with salt and pepper and
mix well. Shape into small balls and add to the aash. Wash herbs,
chop finely, add to the aash, and cook for another 15-20 minutes.
Add in tomato paste and marjoram (if fresh marjoram is used, it
should be finely chopped). Mix well and cook for a few more minutes.


Fry mint in oil for a few minutes (if fresh mint is used, it should be
finely chopped before frying). Add mint on top of the aash and serve.



Roxana & Farzin Mokhtarian

F.Mokhtarian@ee.surrey.ac.uk