Aash-E Sholeh-Ghalamkar - cooking recipe

Ingredients

vegetables
500 500 g spinach or 500 g spring onions, ends
100 g basmati rice
100 g peas
100 g beans
100 g lentils
500 g beef or 500 g lamb
3 large onions
1/2 teaspoon turmeric
cooking oil
salt
black pepper

Preparation

Soak peas, beans and lentils in water for 4-5 hours.
Peel and chop onions and fry in oil until slightly golden.
Cut meat into small pieces and fry with onions until it changes colour.
Add peas, beans, lentils, turmeric, salt, pepper and hot water, and cook over low heat for about one hour.
Wash rice and add to the aash. Cook for another 20-30 minutes.
Wash vegetables and chop finely. Add to aash and cook for another 10-15 minutes, stirring frequently.
Add more hot water during cooking if necessary.