Aash E Sholeh Ghalamkar Recipes

ASH SHOLE GHALAMKAR

Steps:

• the peas, the white beans, the cheetah beans and the wheat need to be soaked and left in some water from the night (at least 12 hours) before you want to cook this dish, and change the water with some fresh water several times.
• Soak the other legumes, such as the raw beans, the lentils, the mung beans, and the rice, in the morning (6 hours) of the day you want to cook the broth.
• Make a lot of fried onion and leave it aside.
• Place the meat with one onion and 2 to 3 sticks of cinnamon, salt, and pepper in a pot on the heat so that they cook well and become softer.
• Cook all the beans, rice and wheat in three different pots. It's not possible to cook them in the same dishes, because each one has a different process of cooking. The beans need at least 3 hours, rice needs at least 1 hour and the wheat needs at least 1 hour of being heated. Based on the mentioned times given, cook them separately in different pans and manage your time.
• Place the cooked beans on the heat with meat juice (Meat Stock can be used as well).
• Beat and mix the cooked wheat and the cooked rice.
• Also beat the meat into a bowl.
• It will make your broth sticky. When the beans have come to boil, remove more than half of them from the water and knock them back and bring them back into the pot.
• Add the chopped rice and the wheat to the contents of the pot and place the fried onion in it and stir it
• After stirring the herbs, add the meat the salt, the pepper, the cumin, and the saffron to the ingredients and mix all the ingredients well.

AASH-E SHOLEH-GHALAMKAR

Steps:

• 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.

AASH-E SHALGHAM

Steps:

• 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.

SHOLEH-ZARD (PERSIAN/IRANIAN DESSERT)

Steps:

• Wash rice a few times until the water is clear, then drain.
• Add six times water and bring to a boil, removing the foam.
• When rice softens completely, add sugar and stir well.
• Dissolve saffron in half a cup of hot water and add to the mix.
• Heat up oil and also add to the mix.
• Add in most of the almonds and the rosewater.
• Stir well and cover.
• Cook in oven at low temperature for half an hour.
• Serve with pistachio, almond and cinnamon sprinkled on top.