Saed News: Ash-e-Shang is a traditional dish from Lorestan and Chaharmahal and Bakhtiari provinces, made using the wild herb called Shang.
Saed News: Ash-e-Shang is a traditional dish from Lorestan and Chaharmahal and Bakhtiari provinces, made with the wild herb called Shang.
Shang not only has a wonderful fragrance, but it also has various health benefits. In addition to being used in Ash, Shang can also be used in salads and as a seasoning in different dishes.
Ingredients:
1 cup chickpeas
1 cup kidney beans
1 cup lentils
500g wild Shang herb
Salt and pepper to taste
Turmeric to taste
Kashk (fermented whey) to taste
Fried onions and mint to taste
3 cloves garlic
Instructions:
In a pot, combine the chickpeas and kidney beans with water and bring them to a boil until tender. Wash and chop the Shang herb coarsely.
Add the Shang to the beans. Shang takes longer to cook, so it needs extra time to soften. Once the Shang and beans are partially cooked, add the soaked lentils and crushed garlic.
Reduce the heat and let the mixture cook until everything is tender and the flavors meld together.
Add half of the kashk and stir well. Then, wash and finely slice the onion.
Heat a pan with some oil and fry the onions until golden. Add turmeric to the onions.
Once the Ash thickens and is fully cooked, add some of the fried onions and mint to the pot, then stir to mix.
Serve in a dish, garnish with kashk, fried onions, and mint.
Enjoy your delicious Ash-e-Shang!
