Ash-e-mast

Summary

Ingredients

• 100 g chickpeas, dried or 120 half yellow peas
• 120 g lentils, brown
• 2 large onions, thinly sliced
• 5 tablespoon oil
• 1 ½ teaspoon salt
• 0.5 teaspoon ½ black pepper from the mill
• 0.5 teaspoon ½ turmeric
• 170 g rice
• 2 bunches coriander greens, chopped or ½ cup dried
• 2 spring onion (s), in rings or an equivalent amount leek
• 3 sprigs tarragon, fresh or ½ tablespoon. Dried
• 1 cup dill, fresh chopped or ¼ cup dried
• 1 cup fenugreek, not seeds!) Or 2 tablespoons dried
• 150 g spinach, chopped, fresh or frozen
• 400 g yourt

For the dumplings:

• 250 g minced beef
• 1 large onion (s), finely grated
• 0.5 teaspoon ½ salt
• 0.25 teaspoon ¼ pepper, freshly ground black
• 2 tablespoon parsley, freshly chopped

For the set:

• 4 tablespoon oil
• 1 large onion (s), thinly sliced
• 10 clove (s) garlic, also thinly sliced
• 0.5 teaspoon ½ turmeric
• 2 teaspoons dried mint

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Instructions

1. Thinly slice the 2 large onions. Heat 5 tablespoons oil in a large pot over medium-high heat.
2. Add the sliced onions to the oil along with 1½ teaspoons salt, ½ teaspoon black pepper, and ½ teaspoon turmeric. Cook for 3–4 minutes, stirring occasionally, until softened.
3. Add drained 100 g chickpeas (or 120 g yellow peas) and 120 g lentils. Stir for 2–3 minutes.
4. Pour in 1.5 liters water. Bring to a boil, then reduce heat to medium and simmer for 30 minutes.
5. Stir in 170 g rice. Continue stirring frequently to prevent sticking and burning. Simmer for another 30 minutes.
6. Add 2 bunches fresh coriander greens (or ½ cup dried), 2 spring onions sliced in rings, 3 fresh tarragon sprigs (or ½ tablespoon dried), 1 cup fresh dill (or ¼ cup dried), 1 cup fresh fenugreek (or 2 tablespoons dried), and 150 g spinach. Simmer for 30 more minutes, stirring occasionally. Add more water if needed.
7. Check that the chickpeas and lentils are soft and tender. Taste and adjust seasoning with salt and pepper as needed.
8. Ladle into bowls and add 3–4 tablespoons yogurt per serving.