Ingredients for Aash E Sholeh Ghalamkar
- 1 bunch fresh parsley, chopped
- 1 cup basmati rice
- 1 cup green split peas
- 1 cup red kidney beans and 1 cup pinto beans
- 1 cup green lentils
- 1 lb stew meat (beef)
- 2 large onions, chopped
- 1/2 teaspoon turmeric
- 1/2 cup vegetable oil
- 2 tablespoons salt
- 1/4 teaspoon black pepper
- 1 bunch fresh dill, chopped
- 1 bunch fresh cilantro, chopped
- 1 bunch fresh mint, chopped
- 1 bunch fresh chives, chopped
- 1 lb fresh spinach, chopped
- 8 cups hot water
- fresh scallions (for garnish, optional)
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How to Make Aash E Sholeh Ghalamkar
- Rinse and soak the peas, beans, and lentils in cold water for at least 4-5 hours, or preferably overnight.
- Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until softened and lightly golden, about 5-7 minutes.
- Add the cubed meat to the pot and brown on all sides.
- Drain the soaked legumes and add them to the pot along with the turmeric, salt, pepper, and 8 cups of hot water. Bring to a boil, then reduce heat to low, cover, and simmer for about 1 hour, or until the meat and legumes are tender.
- Gently stir in the rinsed basmati rice and continue to simmer for another 20-30 minutes, or until the rice is cooked through and the stew has thickened slightly.
- While the stew simmers, wash and finely chop the fresh herbs, spinach and scallions.
- Add the chopped vegetables to the aash and cook for another 10-15 minutes, stirring frequently, until the vegetables are tender but still retain some color. Add more hot water if needed to maintain a desired consistency.
- Taste and adjust seasoning as needed. Serve hot, garnished with fresh herbs if desired.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
31g
Fat
42g
Carbs
15g
