Aash E Sholeh Ghalamkar
Indulge in the heartwarming flavors of Aash E Sholeh Ghalamkar, a traditional Persian dish that’s as rich in history as it is in taste. This hearty, slow-cooked stew brings together tender lamb or beef, a medley of legumes—chickpeas, lentils, yellow split peas, and white kidney beans—and fragrant herbs like parsley, cilantro, and dill. Infused with aromatic turmeric and garlic, and thickened with rice, this dish achieves a velvety texture bursting with comforting, layered flavors. Perfect for cozy gatherings or special occasions, this nutrient-packed soup is a true labor of love, simmered to perfection over a few hours. Serve it hot with a garnish of crispy fried onions or a touch of melted butter for an authentic Persian culinary experience. Tags: Persian recipes, hearty stews, legume recipes, comfort food.
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Recipe Information
Ingredients
- 500 grams Lamb (or beef, cubed)
- 100 grams Yellow split peas
- 100 grams Lentils
- 100 grams Chickpeas
- 100 grams White kidney beans
- 100 grams Rice
- 100 grams Fresh parsley (chopped)
- 100 grams Fresh cilantro (chopped)
- 50 grams Fresh dill (chopped)
- 2 medium Onion (finely chopped)
- 4 pieces Garlic cloves (minced)
- 1 teaspoon Turmeric powder
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 3 tablespoons Cooking oil
- 2.5 liters Water
Instructions
Rinse the chickpeas, kidney beans, yellow split peas, and lentils. Soak them separately in water overnight or for at least 6 hours.
In a large pot, heat 2 tablespoons of cooking oil over medium heat. Add the chopped onions and sauté until golden brown.
Add the minced garlic and turmeric powder to the onions and cook for 1 minute, stirring to release the aroma.
Add the cubed lamb or beef to the pot and sauté until browned on all sides, about 5-7 minutes.
Drain and rinse the soaked legumes. Add the chickpeas to the pot along with 2.5 liters of water. Bring it to a boil, reduce the heat to low, cover, and simmer for 1 hour.
After 1 hour, add the kidney beans and yellow split peas to the pot. Cook for another 30 minutes.
Next, add the lentils, rice, and 1 teaspoon of salt. Stir well, cover, and let cook for another 40 minutes, stirring occasionally to prevent sticking.
Meanwhile, in a separate pan, heat 1 tablespoon of oil and sauté the chopped parsley, cilantro, and dill for 2-3 minutes to release their aroma.
Add the sautéed herbs to the pot and stir thoroughly. Cook the Aash for another 30-40 minutes until the grains and legumes are fully cooked and the soup achieves a thick consistency.
Season with ground black pepper and additional salt to taste.
Serve the Aash E Sholeh Ghalamkar hot in bowls, optionally garnished with fried onions or a drizzle of melted butter.
Nutrition Facts
Calories |
2696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.6 g | 199% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 4857 mg | 211% | |
| Total Carbohydrate | 189.8 g | 69% | |
| Dietary Fiber | 55.2 g | 197% | |
| Total Sugars | 25.5 g | ||
| Protein | 160.4 g | 321% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 826 mg | 64% | |
| Iron | 39.2 mg | 218% | |
| Potassium | 5243 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
