Gholghol Ash

The cuisine is tried in Shooshtar, Khuzistan Province. Give it a try! You might like it.
Ingredients
Calf fore shank, 500 g
Yellow Fava beans, 100 g
Hulled wheat, 150 g
Rice, 50 g
Chickpeas, 100 g
Black-eyed beans, 100 g
Kidney beans, 100 g
Lentils, 100 g
Sautéed mint and garlic , 2 tablespoons
Salt, black pepper, and paprika for seasoning
Turmeric powder and dried lime powder, 1 tbsp
Directions
Put rice and hulled wheat in a pot filled with some water and set on the heat. Allow to cook thoroughly.
In a saucepan put the meat along with on whole raw onion. Pour in some water and let cook.
Take the grains soaked in water overnight. First put the chickpeas in a pot with some water and set over the flame till half-cooked. Add in the beans, kidney beans and black -eyed beans, and wait till half-cooked. After that, stir fava beans and lentils and allow to cook thoroughly.
Add the cooked rice and Wheat into the pot of grains and mash with an electric or manual masher till softened. You can do it with a blender if you have access.
Heat oil in a small pan and sprinkle in turmeric and pepper. Sauté well and transfer to the pot. Take the well-done meat out and shred into tiny pieces. Transfer to the pot as well.
Don't forget to add in the gravy as well. Sprinkle in the dried lime powder and keep cooking on a low flame till settled. The cuisine should be thick in consistency. At the end, remove from the heat and transfer into a bowl topped with sautéed mint, garlic and paprika. Serve hot with fresh Persian bread. Bon Appetit!
Nutrition fact,
The cuisine contains 3,000 kilocalories of energy. So it's a rich meal.