Ash-e Miveh / Fruit Broth
First, soak the legumes in cold water a night before cooking, and change its water several times, not to cause flatulence and to cook faster. Also, cook them with one of the onions to take away the bad smell.
Then add the apricots, sour cherries, cranberries, and plums to the legumes and let them cook together. Grate an onion, mix it with minced lamb, dried mint, some salt, pepper, and turmeric and knead them nicely.
Make small meatloaves out of the mixture and put them inside the pot of cooking legumes and fruits so that they cook together. Solve the tomato paste in some hot water, and after the legumes and the rest of the ingredients are cooked, pour it along with broth noodles inside the Ash.
When the broth noodles are cooked, pour the Ash in a vessel, garnish it with sauteed onions, and sauteed mint and serve it.
To prepare the sauteed mint, sauté the dried mint with some oil. Be careful not to heat it up too much.
- 200 gr broth noodle
- Minced lamb: 150 gr
- Apricot: 4
- Plum: 40 gr
- Sour cherry: 50 gr
- Cranberry: 50 gr
- Chickpeas: 1 cup
- Pinto beans: 1 cup
- Lentils: 1 cup
- Tomato paste: 1 tablespoon
- Turmeric and salt and pepper to the extent necessary
- Onions: 2
- Oil: The necessary amount
- Dried mint: The necessary amount