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

F.Mokhtarian@ee.surrey.ac.uk