Saed News: Ash Sholeh Ghalamkar is the king of Iranian stews. So, if you're looking for a delicious and popular stew that will not only bring you joy but also amaze your guests, Isfahani Ash Sholeh Ghalamkar is the best option. Here is the recipe for Isfahani Ash Sholeh Ghalamkar, explained simply and step-by-step.
Saed News Report: Authentic and Majestic Isfahani Ash Sholeh Ghalamkar Recipe
Ash Sholeh Ghalamkar is the king of Iranian stews, so if you're looking for a delicious and popular stew that will not only bring you joy but also amaze your guests, Isfahani Ash Sholeh Ghalamkar is the perfect option. With the step-by-step guide provided below, you can easily prepare this delightful stew at home and enjoy it with your loved ones.
Ingredients for Isfahani Ash Sholeh Ghalamkar:
½ cup chickpeas
¼ cup white beans
¼ cup kidney beans
⅓ cup black-eyed peas
½ cup lentils
½ cup mung beans
2 cups rice
1 cup cracked wheat
300g neck meat (lamb or beef)
400g herbs (parsley, dill, cilantro, etc.)
Salt, pepper, turmeric (to taste)
3 onions
6 cups bone broth
Dried mint and kashk (fermented whey)
Fried onions and fried mint (for garnish)
Instructions:
Preparing the Ingredients: Like with Ash Reshteh, the first step in making Isfahani Ash Sholeh Ghalamkar is to prepare the special ingredients. Soak the chickpeas, white beans, kidney beans, and cracked wheat overnight, changing the water several times. Soak the lentils, mung beans, and rice in the morning of the cooking day.
Next, prepare the fried onions by chopping the onions and frying them until golden. For a better technique, you can check the tutorial for frying onions for stews.
Cooking the Meat: In this stage, cook the meat with one onion, a few cinnamon sticks, salt, and pepper in a pot until tender.
Cooking Legumes and Grains: Cook the legumes and grains separately, paying attention to their different cooking times. Legumes need about 3 hours, rice about 1 hour, and cracked wheat about 1 hour.
Combining Ingredients and Final Cooking: Once the legumes and grains are cooked, add them along with the meat broth to a large pot. Mix the cooked rice and cracked wheat together. Shred the cooked meat. Then, add all the mixed ingredients (rice, cracked wheat, legumes, and meat), fried onions, chopped herbs, spices, and meat broth to the pot. Stir well and let the stew simmer on low heat for at least 30 minutes. Finally, garnish the dish with dried mint, kashk, fried onions, and fried mint. Enjoy!
Additional Tips for Making Isfahani Ash Sholeh Ghalamkar:
Even though the ingredients are simple, like in the preparation of Ash Doogh, making Ash Sholeh Ghalamkar requires attention to details to maintain its unique flavor and texture. From choosing the right meat and legumes to cooking times and adding spices, every step is important. With these tips, you can make a professional and festive Ash Sholeh Ghalamkar.
Making Ash Sholeh Ghalamkar in Different Iranian Cities:
Although Ash Sholeh Ghalamkar originates from Isfahan, it is made with slight variations in different cities across Iran. For example, some regions use more local herbs or different types of legumes. In some places, yogurt is added to the stew, giving it a sour and tangy flavor. However, the basic ingredients (legumes, grains, meat, and herbs) remain the same across Iran.
Isfahani Ash Sholeh Ghalamkar Herbs: The herbs in Ash Sholeh Ghalamkar are crucial for giving it a unique aroma and taste. While the combinations may differ across regions, common herbs used include parsley, leek, dill, mint, and sometimes spinach. To preserve the green color of the herbs, it’s best to add them towards the end of the cooking process.
Using Yogurt in Ash Sholeh Ghalamkar: In some regions, especially in the north of Iran, yogurt is added to Ash Sholeh Ghalamkar, giving it a tangy flavor. To add yogurt, mix it with some of the hot broth from the stew to make it smooth, then gradually add it to the pot while stirring continuously to prevent curdling.
Best Meat for Isfahani Ash Sholeh Ghalamkar: The best meat for this stew is lamb or beef, especially cuts like the shank, shoulder, or neck. Cut the meat into small pieces and cook it with onions and spices until tender. After cooking, shred the meat and add it to the stew. Alternatively, you can use a meat grinder to mash the meat completely.
Other Important Tips for a Perfect Ash Sholeh Ghalamkar:
For any stew, including Ash Sholeh Ghalamkar, there are essential tips to follow, such as soaking the legumes, cooking them separately, making the fried onions, and adding the right spices. Here are some key tips:
Soaking the Legumes: Soak the legumes for at least 8 hours before cooking to remove their excess gas.
Cooking Legumes and Grains Separately: To ensure proper cooking, it's best to cook the legumes and grains separately before combining them in the stew.
Fried Onions: Fried onions are an important element that adds flavor and fragrance to the stew.
Spices: Use spices like turmeric, black pepper, cinnamon, and cumin to season the stew.
Simmering the Stew: For the stew to thicken and reach the right consistency, simmer it on low heat for a long time.
