Kohlrabi Ash

The traditional dish is originally made in Tuyserkan.
Ingredients
Serves 4
Kashk, 200 g
Lentils, 60 g
Split peas, 60 g
Wheat groats Bulgur, 100 g
Kohlrabis, 2 nos
Chicken stock or bones gravy , 1 cup
Water, 5 glasses
Stewing meat, 150 g
Fried onions, 3 tablespoons
Salt, pepper and turmeric for seasoning
Garlic cloves, 3 nos
Dried mint powder, 2 tablespoons
Procedure
First Peel the Kohlrabis, wash and cut into cubes.
Take a frying pan and set on the hear. Pour a little oil and add in the cubed kohlrabis. Sprinkle in turmeric to remove its smell. Sauté for a couple of moments.
Soak the grains in water for almost 3 hours. Put them inside a pot filled with chicken or bone stock . Don't forget to stir in wheat groats Bulgur. Increase the heat and bring to a boil. After that, add in the sautéed Kohlrabi cubes. Reduce the flame to low. Add in the stewing meat sautéed in oil along with pepper and turmeric powder and let it settle.
Once the ingredients are thoroughly done, add in half of the fried onions and garlic. Also pour in half of Kashk and give it 20 minutes to simmer.
The dish should be thick in consistency so let it cook till the ingredients are well-mixed.
At the end, remove Ash to a large bowl and garnish with Kashk, fried mint, and onions, shreds of meat and cubes of kohlrabi on top. Serve hot with fresh Persian bread. Bon Appetit!
In the old Greece, kohlrabi was recognised as a healing medicine. Kohlrabis are the enemies for lung and pancreas cancers. They also contain minerals like calcium and potassium. They are is laxative. Kohlrabis include vitamins like A, B, C, B6. They are good for the growth of nails and hair due to the existence of calcium and sulfur.
It is recommended for the kids and teens.
The dish contains 2,100 kilocalories, totally.