Aash E Shalgham Recipes

AASH E AALOO (PERSIAN SOUP)

Steps:

• Soak prunes in warm water for two hours.
• Peel and slice two onions and fry in oil until slightly golden.
• Make ground meat into 2 cm balls and fry with onions until colour changes.
• Add 3-4 glasses of water, and bring to a boil.
• Finely chop herbs.
• Wash rice once with warm water.
• Add herbs, rice, prunes (including the water it was soaked in), salt and black pepper to meat balls.
• Mix well and cook over medium heat for about 20 minutes.

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.

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.