Aash E Gandom Recipes

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AASH-E GANDOM



Aash-E Gandom image

Make and share this Aash-E Gandom recipe from Food.com.

Provided by daan6822

Categories     Southwest Asia (middle East)

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

100 g wheat
700 g spinach
50 g chickpeas
50 g black-eyed peas
50 g lentils
50 g split peas
2 large onions
1/2 teaspoon turmeric
flour
cooking oil
salt
black pepper

Steps:

  • Soak peas, beans, lentils and wheat in water for 4-5 hours.
  • Peel and chop onions and fry in oil until slightly golden.
  • Add hot water, peas, beans, lentils, wheat, turmeric, salt and pepper, and cook over low heat for about one hour, stirring frequently.
  • Wash and chop spinach and add to the aash. Cook for another 10-15 minutes.
  • Fry one spoonful of flour in oil for a few minutes and add to the aash.
  • Stir and cook for a few more minutes.

Nutrition Facts : Calories 237.8, Fat 1.7, SaturatedFat 0.3, Sodium 218.7, Carbohydrate 47, Fiber 13.5, Sugar 5.2, Protein 13.9

ASH-E ANAR (PERSIAN POMEGRANATE SOUP)



Ash-e Anar (Persian Pomegranate Soup) image

I found this recipe online and have cleaned it up for easy directions. Very traditional and wonderful flavor. Play around with spices to increase the heat as desired.

Provided by Nick Boileau

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Split Pea Soup Recipes

Time 1h20m

Yield 8

Number Of Ingredients 23

4 tablespoons olive oil
2 large sweet onions, chopped
6 cloves garlic, minced
¾ cup yellow split peas
2 quarts chicken stock
2 tablespoons ground black pepper
1 tablespoon ground turmeric
2 ¼ teaspoons mild paprika
¾ teaspoon cayenne pepper
¼ teaspoon ground fennel seeds
1 cinnamon stick
1 ½ pounds ground lamb
¼ cup minced onion
2 tablespoons minced fresh mint
2 tablespoons minced fresh parsley
1 clove garlic, minced
1 cup basmati rice
½ cup minced fresh parsley
½ cup minced fresh mint
¼ cup pomegranate molasses
1 tablespoon honey
2 cups pomegranate seeds
¼ cup heavy whipping cream, or more to taste

Steps:

  • Heat oil in a heavy stockpot over medium-high heat. Add chopped onions and saute until soft, about 5 minutes. Add garlic and cook until browned, about 2 minutes. Stir in split peas; cook until peas take on a bit of color, about 1 minute.
  • Pour chicken stock into the pot. Add pepper, turmeric, paprika, cayenne, fennel seeds, and cinnamon stick. Bring soup to a boil. Reduce heat and simmer until peas are tender, about 20 minutes.
  • While soup is simmering, prepare meatballs. Mix lamb, minced onion, mint, parsley, and garlic together. Form into walnut-sized meatballs. Drop meatballs into the simmering soup. Cook until no longer pink in the center, about 10 minutes.
  • Discard cinnamon stick from the soup. Add basmati rice, parsley, mint, pomegranate molasses, and honey. Cook until rice softens, about 20 minutes.
  • Ladle soup into bowls and garnish with pomegranate seeds and cream.

Nutrition Facts : Calories 514.1 calories, Carbohydrate 56.5 g, Cholesterol 67.8 mg, Fat 22.7 g, Fiber 7.9 g, Protein 23.7 g, SaturatedFat 7.9 g, Sodium 743.9 mg, Sugar 19.9 g

AASH-E SHALGHAM (BEEF AND HERB SOUP)



Aash-E Shalgham (Beef and Herb Soup) image

Make and share this Aash-E Shalgham (Beef and Herb Soup) recipe from Food.com.

Provided by Member 610488

Categories     One Dish Meal

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 17

2 large onions
2 tablespoons oil
1 tablespoon ground turmeric
1/2 cup yellow split peas
5 cups water
2 cups ground beef
1 cup basmati rice
3 tablespoons fresh parsley, chopped
3 tablespoons fresh cilantro, chopped
3 tablespoons fresh chives, minced
2/3 cup fresh spinach, minced
1 tablespoon butter
1 large garlic clove, minced
4 tablespoons of fresh mint, chopped
salt and black pepper, to taste
yogurt (optional)
naan bread (optional)

Steps:

  • Chop one onion and saute in oil until golden brown. Add turmeric, peas and water.
  • Bring to a boil and then simmer for 20 minutes.
  • Grate the second onion and mix into the ground beef. Form ground beef and onion mixture into small walnut sized balls and add to simmering soup mixture.
  • Simmer for 10 minutes. Add the rice, parsley, cilantro, chives and spinach.
  • Simmer for 30 minutes, stirring frequently. The rice should be tender at this point.
  • In another pan, melt butter and stir fry the garlic for 2-3 minutes making sure it does not burn. Add the mint, giving it a quick stir and then sprinkle over the soup. Serve.

Nutrition Facts : Calories 256.7, Fat 7.8, SaturatedFat 2.2, Cholesterol 5.1, Sodium 29.4, Carbohydrate 40.4, Fiber 6.7, Sugar 3.8, Protein 7.4

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