Saad News: Follow along for the recipe of Ash Shalmin and Ash Bademjan.
Saad News Report: Ash (a type of Iranian stew) is one of the oldest traditional dishes in Iran. Some varieties are specific to certain regions and are made with unique local ingredients. However, the common element in all ash recipes is the appropriate use of different food groups. In the past, ash was a staple on Iranian tables. This might be why the place where all meals were prepared was referred to as "ashpazkhaneh" (the kitchen) in Persian literature. Some famous ash varieties from Kermanshah include Ash Abbas Ali, Ash Souraneh, Shalmin, Ash Tarkhineh, Ash Kashk and Bademjan, Ash Bulgur, and Ash Doogh.
Shalmin is similar to Tarkhineh but is made in dried pieces, usually by older generations. Unlike Tarkhineh, it is made from ground wheat that must be cooked, then mixed with chopped turnip and its leaves in layers with cooked wheat. This mixture is left for several days to ferment and develop a sour taste. Once the mixture is ready, small pieces are taken and spread on cloth or baskets to dry.
How to make Ash Shalmin:
Ingredients for Ash Shalmin:
Dried Shalmin: 4 large pieces (400 grams)
Chickpeas: 1 cup
Lentils: 1 cup
Walnut halves: ½ cup
Lamb with bone (shoulder cut): 500 grams
Medium onion: 1
Dried apricot halves: 250 grams
Oil: as needed
Salt: as needed
Raisins: as needed
Preparation of Ash Shalmin:
First, soak the dried Shalmin in water. After soaking, put it in a pot on the stove.
Cook the chickpeas and lentils separately, then add them to the main pot.
Sauté the lamb with onion and add it to the pot.
When the dish starts cooking, add walnuts, raisins, and dried apricot halves.
Mix all the ingredients and let the soup thicken. You can garnish with fried onions, mint, and walnuts before serving.
Ingredients for Ash Bademjan:
Half cup chickpeas
Half cup each of red, white, and pinto beans
Three-quarters cup lentils
2 cups bulgur wheat
10 medium eggplants
4 medium onions
4 garlic cloves
Salt, black pepper, red pepper, turmeric to taste
Kashk (fermented whey) to taste
Fried mint and garlic to taste
This amount of ingredients is sufficient for 10 people. Some variations include shredded red meat.
How to Make Ash Bademjan:
Step 1: Wash the beans and soak them overnight in warm water. Change the water 2-3 times to remove the gas.
Step 2: Slice the onions and fry them with some oil in a pot. Once golden, add turmeric and fry a little longer. Set some fried onions aside for garnish.
Step 3: Add grated garlic to the pot and sauté. Then, add the soaked and drained bulgur wheat, followed by boiling water, and let it cook over low heat.
Step 4: Cook the beans separately. About 90 minutes later, when the bulgur is fully softened, add the beans to the pot.
Step 5: Peel the eggplants and chop them into small pieces. Sprinkle salt on them and let them sit for half an hour to remove bitterness. After rinsing them, press out the excess water and fry them in oil.
Step 6: Add the fried eggplants to the soup, season with salt, black and red pepper, and let the stew simmer. Once the stew thickens, add 2 tablespoons of kashk and stir. Let it simmer for another 15 minutes before removing from heat.
Step 7: Serve the Ash Bademjan in a dish, garnished with fried onions, mint, garlic, and extra kashk. Enjoy!
