Mung Ash

Mung Ash (a kind of thick soup) is a local dish made in Yazd Province, Mehriz city to be exact. It contains herbs, mung and tiny potatoes.
In Menshad, this Ash is prepared for breakfast. Also it is made on mourning ceremonies and when a dead person is buried and is taken to the grief-stricken family. The Iranian called mung "Mech " in the past and when the word entered Arabic language, it was called Mash i. e. Mung. Mung Ash is one of the most authentic foods in Golestan Province.
Ingredients,
Mung, 1 cup
Rice, 1/2 cup
Herbs like leek, parsley, coriander and spinach, finely chopped, almost 1 1/2 cups
Tomato paste, 1 tbsp
Salt, pepper and turmeric, as required
Fried onions, plus fried dried mint leaves, for garnishing
Now the procedure
You should know that the cuisine is easy made since there is no need to soak mung.
Soak rice before. Pour 4 hot glasses of water with mung, 2 tbsp of fried onions, salt and turmeric and let it cook.
When mung is half-cooked, add in soaked rice. Since cooking rice needs water, adjust its amount. From now and then stir it so the rice does't stick to the bottom. Rice should be cooked well. When it is entirely soft, add in herbs. Sauté tomato paste, salt, and pepper in a little oil and add in Ash. Sprinkle spices and let it settle. Check it every now and then so it does n't stick. Put dried mint leaves in oil, stirring. Remove it from fire quickly so it does n't turn black.
Once serving, garnish Ash with a little Kashk, a Persian diary product, fried onions and mint leaves. No need to put fried garlic cloves.