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Posted by on Aug 10, 2007 in International Soups, Non-vegetable Soups | 0 comments

Aash-e Sholeh-Ghalamkar (Irani or Persian)

Serves 4
• 500 grams vegetables: parsley, dill, coriander, spinach, spring-onion ends
• 100 grams long-grain or basmati rice
• 100 grams peas
• 100 grams beans
• lentils, 100 grams
• 500 grams lamb
• 3 large onions
• 1/2 tsp turmeric
• cooking oil
• salt
• black pepper
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.

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