Shooli Ash

Shooli Ash is originally made in the city of Yazd and Inc, uses 2 types:
Simple recipe is cooked more in winter and mad of mung, spinach, Beets, dill, turnip and yellow zucchinis.
Sour Shooli recipe includes whole or half-cooked chickpeas, lentils, Beets or its leaves plus wheat flour. It is tried in winter too.
To give it a sour flavor either pomegranate or grapes vinegar or pomegranate paste are applied. Sometimes rice is also added to the cuisine.
Ash is a kind of thick soup, which uses grains and fragrant herbs and greens.
Ingredients
Beet leaves or spinach leaves, 500 g
3 chopped beets,
fresh or dried dill, a few sprigs
Lentils, 1 cup
Chickpeas, 1/2 cup
Fried onions, 2 tbsp
Fried garlic, 1 tbsp
Fried mint powder, 2 tbsp
Vinegar, the amount depends on the taste you would like to get
Salt, pepper and turmeric, as per taste
Directions
First chop the beets into cubes and also chop spinach leaves and dill nicely. Put them in a pot filled with water. Separately cook lentils and chickpeas. You can also apply mung as well. Once the vegetables are cooked, add in the cooked grains to the pot.
In the meantime, in a frying pan sauté mint powder with salt and pepper. You can add in tarragon as well. Then mix flour and water and add into the simmering Ash. The cuisine is not as thick as Persian Reshteh noodles Ash. The last stage is to pour vinegar into the pot. You can apply a little sugar as well, if desired. Like said earlier the amount depends on your choice. Remove Ash to a proper bowl and garnish with fried mint, onions and garlic slices as well as Kashk. Serve hot or warm. Bon Appetit everybody!
Cooking points
You can use Ash herbs and greens like, leek, parsley, and spinach. But in the original recipe spinach, Beets, and dill are applied.
Make sure to soak the chickpeas and lentils in advance.
Some would like the cuisine to be sour and some prefer a sweet-sour flavor. Some would apply Ghara Ghorut, made with diary products like Kashk and yogurt, instead of vinegar. In the old days, the savory dish lovers in the city would have it as an afternoon meal. Then they had Chai Nabat and Baghlava to neutralize the cold temperament .This is still practiced by some.