Photograph of the finished Sholeh mashhadi

Middle East · Cháo gạo đậu thịt cừu Mashhad

Sholeh mashhadi

3 hr Hands-on time + 8 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 2.6 lb
  • Photograph of Basmati rice Basmati rice 14.1 oz
  • Photograph of Chickpeas Chickpeas 9.9 oz
  • Photograph of Lentils Lentils 9.9 oz
  • Photograph of Onion Onion 2.4
  • Photograph of Turmeric powder Turmeric powder 0.7 oz
  • Photograph of Cinnamon powder Cinnamon powder 0.6 oz
  • Photograph of Unsalted butter Unsalted butter 7.1 oz
  • Photograph of Crispy fried shallots Crispy fried shallots 4.2 oz
  • Photograph of Salt Salt 1.4 oz

Method

  1. 1 Soak chickpeas and lentils for 8 hours, then drain.
  2. 2 Simmer the lamb with onions and turmeric for 90 minutes, then shred the meat.
  3. 3 Add the rice and beans to a pot of water and simmer for 60 minutes until everything is thoroughly cooked.
  4. 4 Stir vigorously in the pot with a wooden spoon for 10 minutes until the mixture thickens into a fibrous mass.
  5. 5 Stirring the food until it thickens into strands is a sign that it's cooked; simply cooking it until tender without stirring will result in ordinary porridge.
  6. 6 Pour melted butter and fried onions over the top, then sprinkle with cinnamon and serve hot.

With an appliance

  • Pressure cooker 2 hr

    Replace steps 2 and 3: cook under high pressure for 50 minutes, then release the pressure naturally, and then thicken as in step 4.

Start cooking