Aash E Sholeh Ghalamkar Recipes

ASH SHOLEH GHALAMKAR RECIPE

Steps:

• First soak peas, white beans, cheetah beans and wheat from the night before, and change the water several times.
• Soak the other legumes, such as raw beans, lentils, mung beans, and rice, on the morning of the day you want to cook the broth.
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AASH-E SHOLEH GHALAMKAR

Steps:

• Place all the beans in a large pot and add enough water to leave about 3 inches of water over the top of the beans.
• Bring to a gentle boil and remove any foam that may form on top. Reduce heat, cover and cook for 45 minutes.
• Add the rice and 1 teaspoon of salt to the beans mixture, and stir.
• Continue to cook until the beans are soft (about 30 minutes).
• As soon as the beans have started cooking, place the quartered onion and beef ribs in a separate large pot. Add 1/2 teaspoon of salt, pepper, turmeric and 4 cups of water.
• Bring to a gentle boil, reduce heat, cover and cook for 60-90 minutes. The meat should be completely tender and falling off the bones.
• While the beans and the meat are cooking, prepare the topping.
• In a large frying pan, using 4 tablespoons of olive oil, saute the onions over medium heat for 15-20 minutes until they have turned golden brown. Set aside.
• To the same pan, add the remaining 2 tablespoons of oil and saute the garlic over medium heat for 4-5 minutes.
• Add the dried mint and saute for 1 additional minute. Remove from the pan and set aside.
• One the meat is properly cooked, remove it from the pan, reserving the broth in the pan. Using two forks, shred the meat, roughly chop it, and set aside.
• Add the green onions and herbs to the pan with the leftover meat broth. Cover and simmer over low heat for 10 minutes.
• Using an immersion blender, coarsely blend the bean and rice mixture, making sure to retain some of the beans' texture.
• Add the shredded meat and the herb broth to the beans and stir.
• Continue to cook the blended Aash over medium-low heat for 10 minutes. Take extra care and stir frequently to prevent the thick Aash from burning and crusting on the bottom.
• Serve the Aash in a deep serving bowl, garnished with the caramelized onions and the garlic mint sauce.
• Aash is best served with a slice of Persian flatbread.

ASH SHOLE GHALAMKAR

Steps:

• the peas, the white beans, the cheetah beans and the wheat need to be soaked and left in some water from the night (at least 12 hours) before you want to cook this dish, and change the water with some fresh water several times.
• Soak the other legumes, such as the raw beans, the lentils, the mung beans, and the rice, in the morning (6 hours) of the day you want to cook the broth.
• Make a lot of fried onion and leave it aside.
• Place the meat with one onion and 2 to 3 sticks of cinnamon, salt, and pepper in a pot on the heat so that they cook well and become softer.
• Cook all the beans, rice and wheat in three different pots. It's not possible to cook them in the same dishes, because each one has a different process of cooking. The beans need at least 3 hours, rice needs at least 1 hour and the wheat needs at least 1 hour of being heated. Based on the mentioned times given, cook them separately in different pans and manage your time.
• Place the cooked beans on the heat with meat juice (Meat Stock can be used as well).
• Beat and mix the cooked wheat and the cooked rice.
• Also beat the meat into a bowl.
• It will make your broth sticky. When the beans have come to boil, remove more than half of them from the water and knock them back and bring them back into the pot.
• Add the chopped rice and the wheat to the contents of the pot and place the fried onion in it and stir it
• After stirring the herbs, add the meat the salt, the pepper, the cumin, and the saffron to the ingredients and mix all the ingredients well.

AASH-E SHOLEH-GHALAMKAR

Steps:

• Soak peas, beans and lentils in water for 4-5 hours.
• Peel and chop onions and fry in oil until slightly golden.
• Cut meat into small pieces and fry with onions until it changes colour.
• Add peas, beans, lentils, turmeric, salt, pepper and hot water, and cook over low heat for about one hour.
• Wash rice and add to the aash. Cook for another 20-30 minutes.
• Wash vegetables and chop finely. Add to aash and cook for another 10-15 minutes, stirring frequently.
• Add more hot water during cooking if necessary.

AAB-GOOSHT-E BAADENJAAN

Steps:

• Peel and thinly slice onions. Fry in oil until slightly golden.
• Wash split peas and fry slightly with onions.
• Cut meat into small pieces, add to onions and split peas, and fry over medium heat until colour changes.
• Add salt, black pepper, and turmeric.
• Follow with six glasses of hot water and cook over low heat for about 30 minutes.
• The pot should be covered with a tight lid so that little steam escapes during cooking.
• Peel eggplants and cut perpendicular to their major axis to a thickness of 1 cm.
• Add a bit of salt and fry in oil over medium heat on both sides until colour changes.
• Wash and peel potatoes.
• Add eggplants, potatoes, and tomato paste.
• Cook over low heat with the pot again tightly covered for another 30 minutes. If necessary, add more hot water during cooking.
• When cooked, pour the juice into another container. With the back of a fork or spoon, fully crush the ingredients and mix well.
• Serve both the ingredients and the juice separately with Iranian, middle-eastern, or pita bread.
• Rice is not served with aab-goosht.
• When eating, cut bread into small pieces and briefly soak in the juice or form morsels by wrapping a small piece of bread around some of the food.