Qomnabit Abgusht

Qomnabit means applying Nabat, a kind of sweet which is put in a cup of boiling water or tea and is believed to be in Qom. Kohlrabis make a balance and sort of neutralize the salt in water.
The residents in Qom Province, where their drinking water contains salt, due to its location in a desert area, make especial cuisines with kohlrabi to avoid the harmful minerals which might damage kidneys. They apply the vegetable in cooking rice and Abgusht, kind of gravy cooked with meat, grains and potatoes.
Ingredients
Lamb muscles or fore shank with bones, 750 g
Chickpeas and white beans, 150 g, altogether
Onions, medium, 2 nos
Potatoes, small, 5 nos
Wheat, 2 tablespoons
1/2 of 1 kohlrabi, finely chopped
Tomato paste, 1 to 2 tablespoons
Dried tarragon, 1 tbsp
Salt, pepper and turmeric, for seasoning
Dried limes, 3 nos
Directions
Cut the meat into small pieces and wash. Chop the onions finely. Wash chickpeas, white beans, and Wheat as well and put inside a pot. Put the chopped kohlrabi inside and add a pinch of turmeric powder. Pour in 5 to 6 glasses of water. Close the lid and let cook over the low heat.
Once meat, chickpeas and beans are done, add in the peeled potatoes.
After that stir in tomato paste, and season to taste with salt, pepper and dried limes as well as dried tarragon. Allow to cook and stir occasionally to avoid sticking. Once ready, remove to a bowl and serve hot with Sangak, the rich Persian bread, and fresh herbs like basil, leek and parsley. Bon Appetit!