Ash Sholeh Ghalamkar Recipe: A Traditional Delight
Ash Sholeh Ghalamkar, a quintessential Iranian masterpiece, bridges history and culinary artistry in a single bowl. Often enjoyed during the colder months, this hearty Persian stew combines an array of herbs, legumes, and tender meat to create a comforting and flavorful dish that tells stories of tradition and warmth. While some may find its preparation daunting, with patience and the right guidance, you can bring the aromas and rich taste of Ash Sholeh Ghalamkar into your own kitchen.
Ingredients
Serves 4-6 people
| Ingredient | Amount |
|---|---|
| Lamb meat | 250 grams |
| Ash greens | 500 grams |
| Pinto beans | 1/2 cup |
| Wheat | 1/2 cup |
| Chickpeas | 1/2 cup |
| Rice | 1/2 cup |
| Lentils | 1 cup |
| Garlic | 2 cloves |
| Yogurt whey (Kashk) | As desired |
| Onions | 4 medium |
| Salt and black pepper | To taste |
| Turmeric and oil | As needed |
Instructions
Step 1: Soaking the legumes – Begin by soaking the wheat, chickpeas, and pinto beans separately in bowls filled with water overnight. Replace the water several times to ensure the legumes are free from any bitterness and to reduce bloating.
Step 2: Preparing the onions – Finely slice three of the onions. Heat oil in a large pan over medium heat and sauté the onions until they are golden brown. Set them aside for later use.
Step 3: Cooking the wheat – Drain the soaked wheat and transfer it to a large pot. Add 5 to 6 cups of water, bring to a boil, then reduce the heat to simmer until the wheat is fully cooked.
Step 4: Boiling the chickpeas – Rinse the soaked chickpeas, place them in a pot, and add 6 cups of water. Boil them over high heat before reducing to a simmer. After 45 minutes, add the rinsed pinto beans and allow them to cook together until fully tender.
Step 5: Preparing the meat – Cube the lamb meat and place it in a pot with water, sliced onion, and garlic. Boil over high heat, then reduce to a simmer until the meat is tender. Once cooked, remove the meat, cool, and shred it.
Step 6: Readying the greens – Clean and chop the ash greens, ensuring an even mix of cilantro, mint, savory, spinach, parsley, and basil, with a bit more spinach for balance.
Step 7: Cooking rice and lentils – Rinse the rice and lentils, combining them in a pot with 6 cups of water. Bring to a boil, then simmer until both are cooked. Season with salt.
Step 8: Combining ingredients – Gradually add the cooked greens, legumes, shredded meat, and their broth into the pot with rice and lentils. Stir in turmeric, black pepper, and half of the fried onions.
Step 9: Final simmering – If the stew appears thick, add boiling water as needed. Let the Ash Sholeh Ghalamkar cook until it reaches a creamy and thick consistency.
Step 10: Garnishing and serving – Once ladled into bowls, garnish with yogurt whey, remaining fried onions, and a drizzle of mint oil. Enjoy your Ash Sholeh Ghalamkar with pride!
Pro Tips
For an authentic Ash Sholeh Ghalamkar, always use fresh, quality legumes and meat. The overnight soaking is crucial to both soften the legumes and reduce cooking time, also aiding in digestion. Slow cooking is key to allowing flavors to meld harmoniously. Lastly, ensure constant stirring to prevent the bottom from burning and to achieve a uniform texture.
Frequently Asked Questions
Yes, you can replace the meat with a mix of mushrooms or additional legumes to retain the stew’s hearty texture and taste.
Store any leftovers in an airtight container and refrigerate. They should last for up to three days. Reheat on the stovetop or microwave, adding a bit of water if the stew has thickened.
In place of Kashk, you can use thick Greek yogurt or sour cream to achieve a similar tangy flavor profile.
