Recipe
Persian Turnip and Lamb Stew - (Aash-e Shalgham)
Posted by : unknown
Preparation time : 40 Min
Cooking time : 40 Min
Level of difficulty : Low
Ingredients
4 servings
- turnip, 500 grams
- 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
Preparation
Mix ground meat with grated onions, salt and black pepper, and shape the obtained mix into small balls. In a saucepan, fry the meat balls until colour changes, then add 4-5 glasses of hot water and the split peas. Cook over medium heat for about 10 minutes.
Wash turnip and rice. Peel turnip and cut into a few pieces. Add both to the saucepan. 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.
