Best Aash E Shalgham Recipes

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AASH-E SHOLEH-GHALAMKAR



Aash-E Sholeh-Ghalamkar image

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

Provided by daan6822

Categories     Southwest Asia (middle East)

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

  • Soak peas, beans and lentils in water for 4-5 hours.
  • Peel and chop onions and fry in oil until slightly golden.
  • Cut meat into small pieces and fry with onions until it changes colour.
  • Add peas, beans, lentils, turmeric, salt, pepper and hot water, and cook over low heat for about one hour.
  • Wash rice and add to the aash. Cook for another 20-30 minutes.
  • Wash vegetables and chop finely. Add to aash and cook for another 10-15 minutes, stirring frequently.
  • Add more hot water during cooking if necessary.

Nutrition Facts : Calories 419.2, Fat 21.6, SaturatedFat 8.5, Cholesterol 27.3, Sodium 84.8, Carbohydrate 46.9, Fiber 10.3, Sugar 8, Protein 12.8

SHOLEH-ZARD (PERSIAN/IRANIAN DESSERT)



Sholeh-Zard (Persian/Iranian Dessert) image

Make and share this Sholeh-Zard (Persian/Iranian Dessert) recipe from Food.com.

Provided by daan6822

Categories     Dessert

Time 42m

Yield 4 serving(s)

Number Of Ingredients 8

500 g rice
1 kg sugar
cooking oil
1/2 teaspoon saffron
1/2 cup rose water
pistachios, crushed
almonds, crushed
1 teaspoon cinnamon

Steps:

  • Wash rice a few times until the water is clear, then drain.
  • Add six times water and bring to a boil, removing the foam.
  • When rice softens completely, add sugar and stir well.
  • Dissolve saffron in half a cup of hot water and add to the mix.
  • Heat up oil and also add to the mix.
  • Add in most of the almonds and the rosewater.
  • Stir well and cover.
  • Cook in oven at low temperature for half an hour.
  • Serve with pistachio, almond and cinnamon sprinkled on top.

Nutrition Facts : Calories 1846.9, Fat 1.4, SaturatedFat 0.4, Sodium 5.1, Carbohydrate 443.9, Fiber 3.8, Sugar 249.5, Protein 16.1

ZABAAN (PERSIAN/IRANIAN BEEF & SHEEP TONGUE STEW)



Zabaan (Persian/Iranian Beef & Sheep Tongue Stew) image

Make and share this Zabaan (Persian/Iranian Beef & Sheep Tongue Stew) recipe from Food.com.

Provided by daan6822

Categories     Breakfast

Time 5h5m

Yield 4 serving(s)

Number Of Ingredients 10

1 beef tongue
1 sheep tongue
2 -3 garlic cloves
1 medium onion
3 -4 teaspoons tomato paste
500 g mushrooms
100 g butter
200 g dill (ends) or 200 g spring onions (ends)
salt
black pepper

Steps:

  • Tongue is very tasty but takes a long time to cook.
  • Wash the tongue(s) carefully.
  • Add hot water and bring to a boil.
  • Remove the foam that accumulates on top.
  • Peel garlic cloves and onions, then slice them thinly.
  • Wash herbs and chop them finely.
  • Add garlic, onions, and herbs to tongue and cook over low heat for 4-5 hours, adding more hot water during cooking if necessary.
  • Salt and black pepper should be added near the end of cooking.
  • When tongue is cooked, there should be about one cup of water left.
  • Remove tongue and peel the skin while still warm.
  • Allow to cool, then cut into thin slices using a sharp knife.
  • Wash and slice mushrooms, then fry in butter for a few minutes.
  • Add tomato paste and tongue-juice and bring to a boil, then cook over medium heat for a few minutes.
  • Serve tongue with mushrooms and some fresh parsley.
  • If desired, pooreh-yeh Seeb-Zamini or Polow can also be served with tongue.

Nutrition Facts : Calories 232.5, Fat 20.9, SaturatedFat 12.9, Cholesterol 53.4, Sodium 208.4, Carbohydrate 10.1, Fiber 3.1, Sugar 3.6, Protein 4.9

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

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

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Aash e Shalgham Recipes

Aash e Shalgham is a popular Persian soup made from turnips and other vegetables. It is a warm and hearty dish that is typically served during the winter months. The soup is usually garnished with fried onions, mint, and Kashk, which is a type of sour whey.

History of Aash e Shalgham

Aash e Shalgham has a long history dating back to ancient Persia. It was a popular dish among the aristocracy and was often served during banquets and celebrations. It was also considered a medicinal dish, as it was believed to have healing properties and was used to treat various ailments.

Ingredients

The key ingredients in Aash e Shalgham are turnips, onions, tomatoes, chickpeas, and a variety of herbs and spices. Other vegetables such as carrots, potatoes, and celery may also be added. The soup is typically thickened with lentils, rice, or other grains. Kashk is added at the end to give the soup a tangy flavor.

Preparation

To make Aash e Shalgham, the turnips are first peeled and shredded, and then sautéed with onions and tomatoes. The chickpeas and other vegetables are then added, along with a variety of herbs and spices such as turmeric, cumin, and coriander. The lentils or grains are then added, and the soup is simmered for several hours until thick and fragrant.

Finally, the soup is garnished with fried onions, mint, and Kashk, which is a sour whey made from fermented milk. The Kashk gives the soup a delicious tangy flavor and helps to balance out the sweetness of the turnips and vegetables.

Variations

There are many variations of Aash e Shalgham, depending on the region and personal preferences. Some recipes may call for additional vegetables such as carrots or kale, while others may add meat such as lamb or beef. Vegetarians and vegans may also skip the meat and use vegetable broth instead.

Another variation of Aash e Shalgham is Aash Reshteh, which is made with green herbs and beans instead of turnips. This soup is another popular Persian dish and is often served during the Persian New Year.

Serving Suggestions

Aash e Shalgham is typically served hot and can be enjoyed on its own or with a side of bread. Some people may also enjoy adding a dollop of Kashk or a squeeze of lemon juice to their soup.

Aash e Shalgham is a delicious and warming soup that is perfect for the colder months. It is a comforting and nourishing dish that is sure to satisfy your hunger and warm your heart.

Aash e Shalgham is a popular Persian dish made with turnips and meat. It is a hearty winter dish that is packed with nutrients and flavor. The dish requires some preparation and cooking time, but the end result is always worth it. In this article, we will discuss some valuable tips that you should keep in mind while making Aash e Shalgham.

Tip 1: Choose the right turnips

The first and most important tip for making a delicious Aash e Shalgham is to choose the right turnips. Always look for turnips that are firm, smooth with no cracks or blemishes. They should also have a fresh and slightly sweet smell. Avoid turnips that are soft, wrinkled, or discolored as they may be spoiled.
Tip 1.1: Peel the turnips
Before using the turnips in the recipe, make sure to wash them thoroughly and peel them. The skin of the turnips can be tough and bitter, which can ruin the taste of the dish.

Tip 2: Use quality ingredients

Another important tip for making a delicious Aash e Shalgham is to use quality ingredients. The meat you use should be fresh and of good quality. The vegetables, herbs, and spices should also be fresh and of good quality. Using fresh ingredients will ensure that the dish has a rich and intense flavor.
Tip 2.1: Use homemade broth
To add more flavor to the dish, you can use homemade broth instead of store-bought broth. Homemade broth is easy to make, and it is a healthier option as it does not contain any preservatives or additives. Simply simmer meat bones, vegetables, and herbs in water for a few hours to make a flavorful broth.

Tip 3: Cook the meat first

When making Aash e Shalgham, it is important to cook the meat first before adding the turnips. This will ensure that the meat is cooked properly and that the flavors are enhanced. Start by browning the meat in a pan with some oil. Once the meat is browned, transfer it to a pot with water and simmer for a few hours until the meat is tender.
Tip 3.1: Skim the fat
While simmering the meat, you may notice some foam or fat that rises to the top. Use a spoon to skim the foam or fat off the top to ensure that the broth is clear and free of impurities.

Tip 4: Add the turnips

Once the meat is tender, it is time to add the turnips to the pot. Add the peeled and chopped turnips to the pot and simmer for another hour or until the turnips are soft and cooked through. This will allow the turnips to absorb the flavors from the broth and the meat.
Tip 4.1: Do not overcook the turnips
Overcooking the turnips can make them mushy and tasteless. Make sure to keep an eye on the turnips and remove them from the heat as soon as they are cooked through.

Tip 5: Add the herbs and spices

The herbs and spices used in Aash e Shalgham are what give the dish its unique flavor. The most common herbs used in the recipe include parsley, cilantro, and dried mint. The spices used include turmeric, cinnamon, and black pepper. Add the herbs and spices to the pot during the last 10-15 minutes of cooking for maximum flavor.
Tip 5.1: Use the right amount of spices
Using too little or too much of the spices can affect the overall taste of the dish. Make sure to use the right amount of each spice according to the recipe or to your taste preference.

Tip 6: Serve with toppings

Aash e Shalgham is traditionally served with toppings such as fried onions, mint leaves, and kashk. Kashk is a type of whey that is commonly used in Persian cuisine. It adds a creamy and tangy flavor to the dish. To serve, ladle the Aash into bowls and top with the desired toppings. Serve hot with a side of bread.
Tip 6.1: Use kashk instead of sour cream
If you cannot find kashk, you can use sour cream or Greek yogurt as a substitute. However, keep in mind that the flavor may be slightly different.

Conclusion

Aash e Shalgham is a delicious and hearty Persian dish that is perfect for cold winter nights. By following these valuable tips, you can make a delicious and authentic Aash e Shalgham that is sure to impress your family and friends. Remember to use quality ingredients, choose the right turnips, and cook the meat and turnips properly. With a little practice, you can master the art of making Aash e Shalgham and enjoy this savory dish all winter long.

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