Aash E Sholeh Ghalamkar

Indulge in the heartwarming flavors of Aash E Sholeh Ghalamkar, a traditional Persian dish that’s as rich in history as it is in taste. This hearty, slow-cooked stew brings together tender lamb or beef, a medley of legumes—chickpeas, lentils, yellow split peas, and white kidney beans—and fragrant herbs like parsley, cilantro, and dill. Infused with aromatic turmeric and garlic, and thickened with rice, this dish achieves a velvety texture bursting with comforting, layered flavors. Perfect for cozy gatherings or special occasions, this nutrient-packed soup is a true labor of love, simmered to perfection over a few hours. Serve it hot with a garnish of crispy fried onions or a touch of melted butter for an authentic Persian culinary experience. Tags: Persian recipes, hearty stews, legume recipes, comfort food.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 500 grams Lamb (or beef, cubed)
• 100 grams Yellow split peas
• 100 grams Lentils
• 100 grams Chickpeas
• 100 grams White kidney beans
• 100 grams Rice
• 100 grams Fresh parsley (chopped)
• 100 grams Fresh cilantro (chopped)
• 50 grams Fresh dill (chopped)
• 2 medium Onion (finely chopped)
• 4 pieces Garlic cloves (minced)
• 1 teaspoon Turmeric powder
• 1.5 teaspoons Salt
• 1 teaspoon Ground black pepper
• 3 tablespoons Cooking oil
• 2.5 liters Water

Directions

Step 1

Rinse the chickpeas, kidney beans, yellow split peas, and lentils. Soak them separately in water overnight or for at least 6 hours.

Step 2

In a large pot, heat 2 tablespoons of cooking oil over medium heat. Add the chopped onions and sauté until golden brown.

Step 3

Add the minced garlic and turmeric powder to the onions and cook for 1 minute, stirring to release the aroma.

Step 4

Add the cubed lamb or beef to the pot and sauté until browned on all sides, about 5-7 minutes.

Step 5

Drain and rinse the soaked legumes. Add the chickpeas to the pot along with 2.5 liters of water. Bring it to a boil, reduce the heat to low, cover, and simmer for 1 hour.

Step 6

After 1 hour, add the kidney beans and yellow split peas to the pot. Cook for another 30 minutes.

Step 7

Next, add the lentils, rice, and 1 teaspoon of salt. Stir well, cover, and let cook for another 40 minutes, stirring occasionally to prevent sticking.

Step 8

Meanwhile, in a separate pan, heat 1 tablespoon of oil and sauté the chopped parsley, cilantro, and dill for 2-3 minutes to release their aroma.

Step 9

Add the sautéed herbs to the pot and stir thoroughly. Cook the Aash for another 30-40 minutes until the grains and legumes are fully cooked and the soup achieves a thick consistency.

Step 10

Season with ground black pepper and additional salt to taste.

Step 11

Serve the Aash E Sholeh Ghalamkar hot in bowls, optionally garnished with fried onions or a drizzle of melted butter.

Nutrition Facts

Serving size	4074.4 grams (4074.4g)

Amount per serving	% Daily Value*
Calories	2697

Total Fat 155.60g	199%
Saturated Fat 47.70g	239%
Polyunsaturated Fat 2.90g
Cholesterol 400mg	133%
Sodium 4857mg	211%
Total Carbohydrate 189.80g	69%
Dietary Fiber 55.20g	197%
Total Sugars 25.50g
Protein 160.40g	321%

Vitamin D 0IU	0%
Calcium 826mg	64%
Iron 39mg	218%
Potassium 5243mg	112%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.0%

Protein: 22.9%

Carbs: 27.1%