Persian Pottage "Sholeh Ghalamkar" | (آش شله قلم کار (روش خانم قادری

Persian Pottage "Sholeh Ghalamkar" | (آش شله قلم کار (روش خانم قادری
Persian Traditional Pottage "Sholeh Ghalamkar"
Ash-e Sholeh Qalamkar
Ashe Sholeh Ghalamkar
Sholeh Ghalamkar
Persian Pottage
آش شله قلم کار
آش


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Ash Sholeh Ghalamkar is one of the most famous Persian traditional broths. The way to make it requires a lot of patience and uses a variety of beans, herbs and beaten meat.
In the cooking of the Ash Sholeh Ghalamkar, the aromatic herbs and special for broth such as leeks, parsley, coriander, spinach, and legumes such as peas, beans, lentils, rice, onions, as well as neck meat without bone, or turmeric and oil are used, and finally is served with fried peppermint, fried garlic and onion.
Ash Sholeh Ghalamkar is a very hard and time-consuming broth, but the result of that has the worth for that much patience and hardness.
It is also very tasty and nourishing and it is highly recommended to consume.

Ingredients to Make Ash Sholeh Ghalamkar :
0.5 cup peas
0.25 cup white bean
0.25 cup beans
0.3 cup cowpea
0.5 cup lentils
0.5 cup mung bean
1 cup rice
0.5 cup wheat
500 g neck meat or mutton
0.5 cup broth herbs + savory and tarragon
Fried onion and fried mint for decoration
To the required amount Salt, pepper, cinnamon and cumin

Instructions
First soak peas, white beans, cheetah beans and wheat from the night before, and change the water several times.
Soak the other legumes, such as cawbeans, lentils, mung beans, and rice, on the morning of the day you want to cook the broth.
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How to Make Ash Sholeh Ghalamkar:
To make this homemade broth, first soak peas, white beans, cheetah beans and wheat from the night before, and change the water several times.
Soak the other legumes, such as cawbeans, lentils, mung beans, and rice, on the morning of the day you want to cook the broth.
Because the cooking time of each of these beans is different, it is necessary to cook each one individually. Cook and leave the rice and wheat.
Make a lot of fried onion and leave it aside.
Place meat with one onion and 2 to 3 sticks of cinnamon, salt and pepper on the heat to cook well and soften.
Place the cooked beans on the heat with meat juice.
Beat cooked wheat and rice , or pour in the food maker.
Beat also the meat into a bowl or pour it in a food maker.
This will make your broth sticky. When the beans have come to boil, remove more than half of them from the water and knock them back and bring them back into the pot.

Add chopped rice and wheat to the contents of the pot and place the fried onion in it and stir it.
After stirring a little the herbs, add the meat and salt, pepper, cumin, and saffron to the ingredients and mix all the ingredients well.
Keep in mind that continuous stir has a great effect on the quality of this broth, and eventually your broth will be more sticky.
Do not forget to stir it to prevent it from burning.
Light the flame and let the broth to be well simmered.
Pour a little-fried mint for better flavor inside the broth.
As you prepare broth, put it in a bowl and decorate it with fried peppermint and whey.
You can also use the fried garlic inside the broth.