Halav Ash

Halav is a traditional dish in Kurdistan Province. Among the famous and delicious Ash recipes in Sanandaj, it is usually cooked in cold seasons of winter and autumn. It is very rich and nutritious as a result of fragrant herbs. People in the region naturally like cooking it as the province lies in a mountainous spot. It is very savory and so has many fans.
Ash is a kind of thick soup.
Ingredients,
Serves 4
Chickpeas, 250 g
White beans, 200 g
Lamb meat with bones, 400 g
Onion, medium, 1 no
Fragrant herbs, as desired
Beet leaves, green onion, parsley, and mint, as required
Groats or broken rice, some
Salt and turmeric, as required
Mint leaves for garnish
Unripe grapes juice, as per taste
Potatoes, Medium-sized, 4 nos
Procedure
Chop the onion finely and sauté in a frying pan along with meat. Sprinkle in salt and turmeric powder. Stir in the grains, soaked in water for a couple of hours.
Then stir in chopped herbs, beet leaves, green onions. Pour in some water and let it cook well over the medium heat. Once all the content is cooked, stir in peeled, cubed potatoes.
Once Ash is settled, drizzle drops of unripe grapes juice, if desired.