How to cook Ash Ghol Ghol? – Persian delicious Ash
Khuzestan Province, with about 64 thousand square kilometers, covers about 4 percent of the total area of the country, which is considered the tenth province of the country. Khuzestan Province is the largest producer of dates in the country and investment in this product and its conversion industries is of great importance. According to the accepted baccalaureate, depending on the date tree, each tree yields approximately 20 to 30 kilos of annually. Currently, the province has a production capacity of 120,000 tons.
This is one of several local and traditional Shushtar dishes. Sour cherry is one of the most delicious edible salads of Shushtar beans, due to its lemon flavor. If you’re having trouble getting some beans, be sure to try this.
- Shoulder of veal 500 gr
- Yellow bean 100 gr
- Peeled wheat 150 gr
- Rice 50 gr
- Pea 100 gr
- White beans 100 gr
- red beans 100 gr
- Lentil 100 gr
- Turmeric , Lemon Powder 1 tablespoon
- Salt, black pepper, red papper, Mint and hot garlic for tasting
Place rice and wheat with some water on the heat until it is completely cooked and soft. Put meat with 1 onion and some water on the heat to cook completely. Make the beans that were wet last night. First pour peas until it is half cooked. Then, add white beans and red beans until they are half cooked. Next step, add yellow beans with lentils until all of materials cook completely. Add cooked rice and wheat. After cooking material, Smooth grains with masher. Heat the oil and roast pepper and turmeric and then, add them to Ash. Remove meat from the dish and mash it and add it to Ash. Add meat water and lemon powder to Ash and let it simmer until thick. When serving, taste it by mint and hot garlic and lemon powder.