Farsi source: http://ashpazierangin.net/post/534
Ingredients:
1/2 cup chickpeas
1/2 cup pinto beans
1/2 cup white beans
1 1/2 cup wheat berries
1/2 cup rice
1/2 cup lentils
300 g ribs
5 onions
10 cloves garlic
salt
turmeric
red & Black pepper
ghee
dry mint
About:
Aash e Abaas Ali is one of the famous local stews of Iranian western city Kermanshah.
This aash (stew) is so popular as Iftar in Ramathan.
Directions
Soak the beans in water for 1-2 days. During this time change the soaking water.
Soak rice in water the same day you're going to cook the stew.
Cook beans, meat and wheat separately in water.
Halfway through the cooking time add rice to wheat.
When meat is cooked shred it.
Add cooked beans and shredded meat to rice and wheat in one pot.
Add turmeric, salt and pepper and let the stew cooks until all the ingredients are completely cooked and tender.
Meantime fry onion and garlic separately in ghee or oil until golden brown.
When stew is done check the taste .this stew should be hot so add more pepper as you desire.
Keep 2-3 Tbs of fried onions and add the rest and hot ghee to the stew.
Heat ghee or oil in a pan add dry mint and remove the pan from heat immediately. Don't hesitate or you mint will be bitter.
Serve the stew hot in large bowl and garnish with fried onion and garlic and mint.
.jpg?psid=1)
