Aash E Shalgham Recipe

Ingredients for Aash E Shalgham

• Turnips
• Long Grain Rice
• Ground Lamb
• 1 medium onion (finely grated)
• 1 cup split peas
• 1 teaspoon turmeric
• Of Fresh Mint
• Cooking Oil
• 1 1/2 teaspoons salt (or to taste)
• 3/4 teaspoon black pepper (or to taste)

How to Make Aash E Shalgham

1. In a bowl, gently mix 1 pound ground beef or lamb with 1 medium onion (finely grated), 1 teaspoon salt, and 1/2 teaspoon black pepper.
2. Shape the meat mixture into small meatballs (approximately 1 inch in diameter). Fry in 2 tablespoons of oil over medium heat until browned on all sides.
3. Add 4-5 cups (about 1 liter) of hot water to a large pot. Stir in 1 cup of split peas and bring to a boil. Reduce heat to medium and simmer for 10 minutes.
4. While the peas simmer, wash and peel 1 large turnip (about 1.5 pounds). Cut into 1-inch pieces.
5. Add the chopped turnip and 1/2 cup of basmati rice to the pot with the simmering peas.
6. Stir in 1 teaspoon turmeric, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
7. Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until the turnip is tender.
8. If using fresh mint, wash and finely chop 1/2 cup of fresh mint leaves. Heat 1 tablespoon of oil in a small pan over medium heat. Saute the mint for 2-3 minutes until fragrant.
9. Gently stir the fried meatballs into the soup.
10. Ladle the soup into bowls and garnish with the fried mint.