Aash E Gandom Food

AASH-E GANDOM

Aash-E Gandom image

Make and share this Aash-E Gandom recipe from Food.com.

Provided by daan6822

Categories Southwest Asia (middle East)

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

100 g wheat
700 g spinach
50 g chickpeas
50 g black-eyed peas
50 g lentils
50 g split peas
2 large onions
1/2 teaspoon turmeric
flour
cooking oil
salt
black pepper

Steps:

Soak peas, beans, lentils and wheat in water for 4-5 hours.
Peel and chop onions and fry in oil until slightly golden.
Add hot water, peas, beans, lentils, wheat, turmeric, salt and pepper, and cook over low heat for about one hour, stirring frequently.
Wash and chop spinach and add to the aash. Cook for another 10-15 minutes.
Fry one spoonful of flour in oil for a few minutes and add to the aash.
Stir and cook for a few more minutes.

Nutrition Facts : Calories 237.8, Fat 1.7, SaturatedFat 0.3, Sodium 218.7, Carbohydrate 47, Fiber 13.5, Sugar 5.2, Protein 13.9

AASH-E SHALGHAM (BEEF AND HERB SOUP)

Aash-E Shalgham (Beef and Herb Soup) image

Make and share this Aash-E Shalgham (Beef and Herb Soup) recipe from Food.com.

Provided by Member 610488

Categories One Dish Meal

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

2 large onions
2 tablespoons oil
1 tablespoon ground turmeric
1/2 cup yellow split peas
5 cups water
2 cups ground beef
1 cup basmati rice
3 tablespoons fresh parsley, chopped
3 tablespoons fresh cilantro, chopped
3 tablespoons fresh chives, minced
2/3 cup fresh spinach, minced
1 tablespoon butter
1 large garlic clove, minced
4 tablespoons of fresh mint, chopped
salt and black pepper, to taste
yogurt (optional)
naan bread (optional)

Steps:

Chop one onion and saute in oil until golden brown. Add turmeric, peas and water.
Bring to a boil and then simmer for 20 minutes.
Grate the second onion and mix into the ground beef. Form ground beef and onion mixture into small walnut sized balls and add to simmering soup mixture.
Simmer for 10 minutes. Add the rice, parsley, cilantro, chives and spinach.
Simmer for 30 minutes, stirring frequently. The rice should be tender at this point.
In another pan, melt butter and stir fry the garlic for 2-3 minutes making sure it does not burn. Add the mint, giving it a quick stir and then sprinkle over the soup. Serve.

Nutrition Facts : Calories 256.7, Fat 7.8, SaturatedFat 2.2, Cholesterol 5.1, Sodium 29.4, Carbohydrate 40.4, Fiber 6.7, Sugar 3.8, Protein 7.4

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