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

F.Mokhtarian@ee.surrey.ac.uk