Oct 28
If you’re wondering what else you can do with lentils, this post is for you. 
This is a simple dish to make and very yummy.
Ingredients (4-6 servings):
2.5-3 cups lentils
1 large onion - finely chopped
salt/pepper
turmeric
lemon juice (optional) — just a small amount
Golpar (ground angelica) — desired amount sprinkled on top
oil
4-5 cups water –may need to add more water
Directions:
Wash and soak the lentils for a few hours prior to cooking.
Fry the onions in oil in a large pot until they become golden in color (set burner to medium heat). Rinse the lentils and then add them to the pot and stir in with the onions. Add some turmeric, salt, and pepper. Add enough water to cover the lentils completely.
Place the lid on the pot and all the lentils to completely cook. If desired add some lemon juice.
Once the Adasi is ready to be served you can spring some Golpar on top.
Mar 11
This is a tasty Beet (Choghondar e Laboo) soup that also has pomegranate. The roots of the beet are also used in making this soup hence why some people refer to this soup as Beetroot soup.
Soup e Laboo (Beet Soup)
Ingredients (4-6 people):
1 bunch of beets (must have the leaves and roots too)
1 cup pomegranate juice (or squeeze juice from two pomegranates)
1 teaspoon pomegranate paste
1lb ground chicken or turkey
1 onion grated
salt and pepper
turmeric or saffron
2-3 cups water
Directions:
Chop up the beets into square pieces or thin slices. Chop up the roots and leaves as well. In a large pot add the water and the beets and beet-roots and allow the contents to cook or 20-30 minutes (burner set to medium heat and place lid on pot). Add the pomegranate juice and pomegranate paste and stir. Add some salt and pepper to the soup for flavor and cover the pot again. While the soup is simmering and cooking begin preparing the meatballs.
In a mixing bowl mix together the ground chicken or turkey, grated onion, salt, pepper, and turmeric (or saffron). Remove the lid from the pot with the soup and begin forming small round meatballs and adding to the soup. Allow the soup to cook for an additional 30 minutes before it is ready to serve.
Hope you enjoy!
Tagged with: Beet • Pomegranate juice • Pomegranate Paste
Feb 28
Need a Aash that warms you up and tastes good? Well how about Aash-e Mast! Obviously it will take some time to make, but its so worth it! If you have company coming over this may be something to serve (along with other things).
Aash e Mast
Ingredients (8-10 people):
1 cup rice (200 grams)
1000 grams Sabzi for the aash –which consists of :Tareh (chives), Parsley, Cilantro, Mint) Note: in place of chives you can use the ends of green onions
1/2 cup yellow split peas (lapeh)
4 tablespoons chopped onions
500 grams ground beef
1000 grams of plain yogurt (mast)
1 small onion –grated for the ground beef
oil
salt and pepper
turmeric
Directions:
In a large pot pour a little bit of oil to fry the 4 tablespoons of chopped onions. If you choose you may add some turmeric to the onions. After the onions become a golden color and the yellow split peas (lapeh) and fry a bit. Note: you may want to wash the lapeh before adding to the pot. Then add 5-6 cups of water and add salt and pepper and allow the yellow split peas to cook a bit (place lid on pot during this time). Wash and rinse the rice and add to the aash, place lid on pot, and allow the rice to completely cook.
While the contents of the pot are cooking grate the onion and add to the ground beef. Add salt, pepper, and turmeric to the ground beef and grated onion and mix and mash all the ingredients. Form small round balls from the mixture and add to the aash.
Then if you havent already cleaned and chopped up the sabzi you will need to do so. After all the sabzi is cleaned, washed, and chopped up (you may want to use a food processor to speed up the chopping) you will add the sabzi to the aash.
The aash will need to cook for a couple hours to fully cook and set. I believe my aash cooked for at least 5 to 6 hours on medium-low heat before it was ready to be served. Once you are ready to remove the aash to serve then add the mast (yogurt) and stir the aash around until it heats up a little, then pour into serving bowl.
This aash is perfect for any meal and any event. Enjoy 
Wash and soak the lentils for a few hours prior to cooking. 
