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)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Aash E Shalgham? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Aash E Shalgham
- 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.
- 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.
- 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.
- While the peas simmer, wash and peel 1 large turnip (about 1.5 pounds). Cut into 1-inch pieces.
- Add the chopped turnip and 1/2 cup of basmati rice to the pot with the simmering peas.
- Stir in 1 teaspoon turmeric, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until the turnip is tender.
- 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.
- Gently stir the fried meatballs into the soup.
- Ladle the soup into bowls and garnish with the fried mint.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
35g
Fat
28g
Carbs
22g
