12 Persian Recipes - Aash-e Shalgham Recipe: with turnip, rice, meat, split peas, mint, and turmeric
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Persian / Iranian food recipes, and cooking principles
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Aash-e Shalgham Recipe
with turnip, rice, meat, split peas, mint, and turmeric
Makes 4 Servings

  • turnip, 500 grams (1.1 lbs)
  • long grain or basmati rice, 100 grams
  • ground lamb or beef, 200 grams
  • onions, 2 large
  • split peas, 50 grams
  • turmeric, 1/2 teaspoon
  • mint, 100 grams fresh or 2 teaspoons dried
  • cooking oil
  • salt
  • black pepper


Mix ground meat with grated onions, salt and black pepper. Shape into small balls, and fry in oil until colour changes. Add 4-5 glasses of hot water and split peas and cook over medium heat for about 10 minutes.

Wash turnip and rice. Peel turnip and cut into a few pieces. Add both to aash. Also add turmeric, salt and black pepper. Mix well and cook over low heat for about 15-20 minutes, stirring occasionally.

If using fresh mint, wash and chop finely. Fry mint in oil over medium heat for 2-3 minutes and pour over aash when serving.