Daily conversations   Food & Restaurant   Travel & Car   Family   Home   Occupations   Kitchen   Week days & Seasons   School   Numbers   Colours   Parts of human body   Things   Persian language   Persian alphabet   Persian grammar   Persian Music   Persian poems   Iranian scientists   English words of Persian origin   Free Downloads   Support   Feedback   Upload your video   Search	Category  »  Persian foods >> Soups                        Aash-e Sholeh-Ghalamkar Ingredients: (4 servings) vegetables: parsley, dill, coriander, spinach, spring-onion ends, 500 grams long-grain or basmati rice, 100 grams peas, 100 grams beans, 100 grams lentils, 100 grams beef or lamb, 500 grams onions, 3 large turmeric, 1/2 teaspoon cooking oil salt black pepper Directions: 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. thx to: itto.org Khoresht Aaloo Aash-e Gandom Related links: Aash-e Anaar Aash-e Aaloo Aash-e Gandom Add this page to Your Favorites   Khoresht Aaloo Aash-e Gandom
Email this page to: Your email address: