AASH SHALGHAM

Υλικά

½ cup uncooked Jasmine rice

⅓ cup bulgur

3 cups cold water

1 tsp kosher salt

1 TBSP tomato paste

¼ tsp freshly ground black pepper (optional)

1/16 tsp ground cayenne pepper (optional)

6 cups chicken stock (or vegetable stock for a vegetarian version)

3 cups coarsely chopped beet greens and stems

3 medium turnips, peeled and diced medium (about ¾ inch cubes)

2 medium carrots, peeled and sliced thin

1 cup garlic chives (Persian tareh), or scallion greens

½ cup chopped parsley

½ cup chopped cilantro

1 cup cooked garbanzo beans (home cooked or drained from a can)

½ cup cooked red beans (home cooked or drained from a can)

½ tsp crushed dried mint leaves, to be added at the end

Οδηγίες

Add rice, bulgur, ½ tsp kosher salt and 3 cups of water to a 6-Qt nonstick stockpot. Bring it to a boil, then reduce the heat to medium low. Simmer without covering for about 15 minutes, or until the rice and bulgur are tender but firm and most of the water is cooked off.

Add 6 cups chicken stock and 1 tablespoon tomato paste. Stir until the tomato paste is dissolved. Add the optional peppers (leave them out if you're preparing this aash for someone with a cold and cough), coarsely chopped beet greens and stems, cubed turnips, sliced carrots, herbs and cooked legumes.

Bring all the ingredients to a boil over medium heat, then reduce the heat to the marking between low and medium low. Cover the pot and simmer for about 30 minutes, or until the turnips are tender. Stir several times during this time to prevent sticking.

Add ½ tsp crushed dried mint leaves. Bring Aash Shalgham to a boil over medium heat. Reduce the heat to medium low and cover the pot. Stir occasionally and cook for another 5 minutes.

Serve hot with a spoonful of yogurt or a squeeze of fresh lemon juice. Enjoy Aash Shalgham with Sangak (Persian flat bread) or a crusty Italian or wholegrain bread.