Ash-e Gildik

The jonquils must be soaked for 3 days and then sieved. The tamarind and dried apricots must be soaked separately 24 hours before cooking. Soak and cook the legumes too before cooking.

Mix the minced lamb with grated and dried onions, season it with a little bit of salt, knead with your hands and make meatloaves out of it. Then fry the meatloaves in some oil.

Wash the rice and put it in a pot along with 6 glasses of water and heat up for a while. Then add the herbs to the rice.

After bubbling up for a short while, add the legumes and other ingredients including the jonquils and soaked apricots, and add walnuts to the Ash till it is cooked and ready.

After the broth becomes thick, pick it up from the heat, serve in the desired vessel, and garnish it with sauteed onions and sauteed mint.


Jonquil (Gildik) 500 g
Herbs 1 kg
250 g minced meat
Grated onion and waterless 40-50 g
Peas, cooked cannellini bean (can be used cowpea) 1/2 cup
1 cup rice
1 cup dried apricots
1 cup seedless tamarind
1 cup walnuts
Desired amount of salt and pepper and turmeric
Fried onions and mint (to decorate soup) desired amount