Ash-e Sholeh Ghalamkar آش شله قلمکار

Name: Ash-e Sholeh Ghalamkar
Total time: 210 min
Yield: 4
Cuisine: Persian
Ingredients: 400 g lamb shoulder, in pieces; 100 g chickpeas (soaked overnight); 100 g pinto beans (soaked overnight); 80 g brown or green lentils; 80 g mung beans; 100 g basmati rice; 1 tsp turmeric; 400 g herbs for ash (parsley, coriander, leek, spinach); 150 g kashk (fermented whey); 2 onions; 2 tbsp dried mint; 6 tbsp oil; salt (to taste); black pepper (to taste)

The heartiest ash of all: meat, rice, many pulses and herbs, long cooked and mashed; a dish for vows and feasts.

⏱ 210 min

Ingredients

2000 g lamb shoulder, in pieces
500 g chickpeas (soaked overnight)
500 g pinto beans (soaked overnight)
400 g brown or green lentils
400 g mung beans
500 g basmati rice
5 tsp turmeric
2000 g herbs for ash (parsley, coriander, leek, spinach)
750 g kashk (fermented whey)
10 onions
10 tbsp dried mint
30 tbsp oil
salt (to taste)
black pepper (to taste)

Method

Boil the meat, chickpeas and beans with 2 l water and turmeric for 1½ hours.
Add the lentils, mung beans and rice and simmer for 45 minutes. Remove the meat, shred and return.
Add the herbs, simmer for 30 minutes and mash lightly until thick and stringy. Serve with kashk.
For the garnish fry onion rings until crisp and briefly sizzle dried mint in hot oil (nana dagh).