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
- 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,
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.