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

700 g lamb shoulder, in pieces
175 g chickpeas (soaked overnight)
175 g pinto beans (soaked overnight)
140 g brown or green lentils
140 g mung beans
175 g basmati rice
1¾ tsp turmeric
700 g herbs for ash (parsley, coriander, leek, spinach)
265 g kashk (fermented whey)
3½ onions
3½ tbsp dried mint
10½ 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).