Saed News: Sholeh Mashki is a local dish from the city of Yasuj and the Kohgiluyeh and Boyer-Ahmad province. The people of Yasuj typically cook this delicious traditional dish with mung beans on cold and rainy days or for the Yalda night, which is why it is also called Sholeh Barani.
Saed News: Sholeh Mashki is a local dish from Yasuj city and the Kohgiluyeh and Boyer-Ahmad province. The people of Yasuj traditionally cook this delicious dish with mung beans on cold, rainy days, or for the Yalda night, which is why it is also called Sholeh Barani. Sholeh Mashki is one of the foods prepared for Yalda night in Yasuj. If you're interested in learning how to cook traditional local dishes from different regions of Iran, join us in this culinary article where we will guide you through the steps of preparing Yasuj’s Sholeh Mashki.
Ingredients for Yasuj Sholeh Mashki (serves 4):
Iranian rice: 1 cup (French)
Mung beans: 2 cups (French)
Ground sesame: 1/2 cup (French)
Sheep fat (optional): 1/2 cup (French)
Wild leek: 1/2 cup (French)
Onion (for fried onions): 1 medium
Frying oil: as needed
Dried mulberries or pomegranate powder: as needed
Salt, black pepper, and turmeric: as needed
Dried mint: for frying mint
Bread, walnut kernels, fried garlic, and lemon juice: for serving
Preparation time for ingredients: 20 minutes
Cooking time: about 1 hour (or slightly more)
Sholeh Mashki is typically made with sheep fat, wild leek, dried mulberries, or pomegranate powder, but you can omit these ingredients and use liquid oil and garlic instead.
Step 1: Prepare the Ingredients Before starting, peel and slice the onion into thin strips. Wash the sheep fat and cut it into small pieces. Rinse the mung beans thoroughly and set aside. Grind the sesame seeds in a home grinder. Clean the wild leek and soak it in water for 10 minutes to allow dirt to settle, repeating the process 2-3 times. After rinsing the leek thoroughly, chop it finely.
Wash the rice and rinse several times. Soak the rice in salted water for 2 hours.
Step 2: Cook the Mung Beans Place the rinsed mung beans in a pot with enough water to cover them by about an inch. Bring to a boil on medium heat, then reduce the heat and simmer for about 30 minutes until cooked.
Step 3: Add the Rice After the mung beans are cooked, add the washed rice to the pot. If needed, add some boiling water. Stir the contents so the rice and mung beans mix. Let them cook for about 30 more minutes until the rice is fully cooked and soft.
Step 4: Fry the Sheep Fat While the rice and mung beans are cooking, place the chopped sheep fat in a frying pan and heat on low to medium heat until fried. Add salt, black pepper, and turmeric, and stir until the spices are well mixed with the fat.
Step 5: Add the Wild Leek and Sesame Add the cleaned and chopped wild leek to the pan with the fried fat and spices. Stir everything together, then add the ground sesame and sauté for 5 more minutes.
Step 6: Add the Pan Ingredients to the Pot Add the fried mixture of sheep fat, wild leek, sesame, and spices to the pot with the mung beans and rice. Stir well to combine the ingredients.
Step 7: Fry the Onion In another pan, heat oil and fry the sliced onion until golden brown. Towards the end, add some turmeric to release the aroma. Add the fried onion to the pot of Sholeh Mashki.
Step 8: Add the Dried Mulberries or Pomegranate Powder Finally, add dried mulberries or pomegranate powder to the pot. Stir and let it cook for another 10 minutes to allow the flavors to meld.
Final Step: Serve Sholeh Mashki Once the dish has reached the consistency of a stew, turn off the heat and serve the Sholeh Mashki in a bowl. You can garnish it with ground walnuts, fried mint, fried garlic, and fried onions. Enjoy this delicious local dish with fresh bread, lemon juice, and your favorite herbs.
If you don't have access to wild leek, you can substitute it with garlic cloves.
You can also add fried mint to the dish along with the garnish.
The more fried onions you use, the better the flavor of your Sholeh Mashki.
Sheep fat, dried mulberries, and pomegranate powder are optional and can be omitted from the recipe.
If you like, you can grind more sesame seeds and add them to the dish.
Some recipes also include dried lemon powder, tomato paste, wild oregano, or potato pieces.
How to make Shirazi Sholeh Mashki?
Shirazi Sholeh Mashki, also known as "Sholeh Konjedi," is prepared the same way as the recipe above for Yasuj Sholeh Mashki.
How to make Afghan Sholeh Mashki?
Afghan Sholeh Mashki is similar to the recipe above, with the addition of oil, dried or fresh dill, tomato paste, grated garlic, mast-mosir (yogurt with shallots), and spices such as cumin, red pepper, and coriander seeds. However, Afghan Sholeh Mashki does not include sheep fat, wild leek, or dried mulberries.
