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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Herb and Bean Stew, Persian/Iranian Ingredients:
500 g parsley or 500 g dill or 500 g coriander or 500 g spinach or 500 g spring onions, ends |
100 g basmati rice |
100 g peas |
100 g beans |
100 g lentils |
500 g beef or 500 g lamb |
3 large onions |
1/2 teaspoon turmeric |
cooking oil |
salt |
black pepper |
Directions:
1. Soak peas, beans and lentils in water for 4-5 hours.
2. Peel and chop onions and fry in oil until slightly golden.
3. Cut meat into small pieces and fry with onions until it changes colour.
4. Add peas, beans, lentils, turmeric, salt, pepper and hot water, and cook over low heat for about one hour.
5. Wash rice and add to the aash. Cook for another 20-30 minutes.
6. Wash vegetables and chop finely. Add to aash and cook for another 10-15 minutes, stirring frequently.
7. Add more hot water during cooking if necessary.
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