4 servings

turnip, 500 grams

long grain or basmati rice, 100 grams

ground lamb or beef, 200 grams

onions, 2 large

split peas, 50 grams

turmeric, 1/2 teaspoon

mint, 100 grams fresh or 2 teaspoons dried

cooking oil


black pepper

Aash-e Shalgham


Mix ground meat with grated onions, salt and black pepper. Shape into small balls, and fry in oil until color changes. Add 4-5 glasses of hot water and split peas and cook over medium heat for about 10 minutes. Wash turnip and rice. Peel turnip and cut into a few pieces. Add both to aash. Also add turmeric, salt and black pepper. Mix well and cook over low heat for about 15-20 minutes, stirring occasionally. If using fresh mint, wash and chop finely. Fry mint in oil over

medium heat for 2-3 minutes and pour over aash when serving