Mostafa Ash

The traditional dish served in ceremonies belongs to Farmahin, in Arak.
Ingredients
Serves 4 to 6
Rice, 200 g
Chickpeas, 100 g
Beet leaves, 500 g
Kashk, a diary product used in Persian, 150 g
Fried onion slices, 2 tablespoons
Dried mint leaves powder 1 tbsp
Salt and turmeric, as per taste
Procedure
Soak the chickpeas in water overnight. Put the soaked peas in a pot filled with water. Set over the heat. After 1 hour, add in the soaked rice as well and allow it to cook till soft. Then add in chopped beets leaves. If you apply dried leaves, soak them in water too.
Once the leaves are pale and softened, stir in the fried onion.
Now take a saucepan and heat a little oil, then sprinkle in turmeric as well as 1 tablespoon dried mint powder. Sauté finely. Remove from the fire and immediately sir into the boiling Ash.
This gives your cuisine a better flavor. Don't forget to adjust the salt.
When Ash is done, switch off the heat and remove to a large bowl. Garnish with Kashk, fried onion slices as well as sautéed mint. Serve hot with fresh Persian bread. Bon Appetit!
Nutritional fact,
The cuisine contains 1,500 kilocalories of energy.