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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Wheat and Vegetable Stew, Iranian (Persian) 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 |
Directions:
1. Soak peas, beans, lentils and wheat in water for 4-5 hours.
2. Peel and chop onions and fry in oil until slightly golden.
3. Add hot water, peas, beans, lentils, wheat, turmeric, salt and pepper, and cook over low heat for about one hour, stirring frequently.
4. Wash and chop spinach and add to the aash. Cook for another 10-15 minutes.
5. Fry one spoonful of flour in oil for a few minutes and add to the aash.
6. Stir and cook for a few more minutes.
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