Aash E Shalgham

Turnip soup (persian/iranian)

Mix ground meat with grated onions , salt and black pepper.

Shape into small balls , and fry in oil until colour changes.

Add 4-5 glasses of hot water and split peas and cook over medium heat for about 10 minutes.

Wash turnip and rice.

Peel turnip and cut into a few pieces.

Add both to aash.

Also add turmeric , salt and black pepper.

Mix well and cook over low heat for about 15-20 minutes , stirring occasionally.

If using fresh mint , wash and chop finely.

Fry mint in oil over medium heat for 2-3 minutes and pour over aash when serving.

turnips, long grain rice, ground lamb, onions, split peas, turmeric, of fresh mint, cooking oil, salt, black pepper