Aash E Gandom Recipes

AASH-E GANDOM

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.

ASH-E ANAR (PERSIAN POMEGRANATE SOUP)

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.

AASH-E SHALGHAM (BEEF AND HERB SOUP)

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.