Persian cooking: recipes · Ash & soups

Ash-e Sholeh Ghalamkar آش شله قلمکار

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

⏱ 210 min

Ingredients

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  • 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)

Method

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