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Posted by on Aug 9, 2007 in International Soups, Vegetable Soups | 0 comments

Aash-e Gandom (Irani or Persian)

Serves 4

• 100 gm wheat
• 700 gm spinach
• 50 gm chick peas
• 50 gm black-eye beans
• 50 gm lentils
• 50 gm split peas
• 2 large onions
• 1/2 tsp turmeric
• flour
• cooking oil
• salt
• black pepper
1. Soak peas, beans, lentils and wheat in water for 4-5 hours. Peel and chop onions and fry in oil until slightly golden.
2. Add hot water, peas, beans, lentils, wheat, turmeric, salt and pepper, and cook over low heat for about one hour, stirring frequently.
3. Wash and chop spinach and add to the aash. Cook for another 10-15 minutes.
4. Fry one spoonful of flour in oil for a few minutes and add to the aash. Stir and cook for a few more minutes.
5. Serve hot.

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