Sumac Ash with Meatballs

Ash is a kind of thick Persian soup containing fresh herbs and vegetables and grains, beans, peas, lentils and so on.
Ingredients
200 g Rice flour or broken flour
500 g Dried sumac
250 g Ground meat
1 kg fresh herbs such as parsley, leek, coriander, dill, and greens like spinach
1 large Onion
Oil for frying
Salt and pepper for seasoning
Directions
If you apply rice flour, your cuisine will be ready quick. But if you are using broken rice in your recipe, you should cook it first.
Put Broken rice in a pot filled with enough water. Once cooked, add in finely chopped herbs. Try to chop them carefully into really tiny size.
Then put ground meat inside a mixing bowl and season with salt and pepper. Mix well with your palm. Take a walnut-sized piece off the mixture and shape into balls. Heat oil in a pan and put the meatballs inside. Fry them all till brownish. Transfer them to the pot. Once the meatballs are well-done, soak cleaned sumac in water. Allow 1 hour. Then pass the solution, water and sumac, through a piece of clean cloth and press well with your palm. Collect the charming red water in a bowl. Adjust the salt and pepper.
Pour the red liquid into the pot as well. Chop the onion finely and fry in a saucepan. Transfer part of it into the pot. And keep the rest for garnishing the dish. Put dried mint into the remaining oil and saute a bit.
Once Ash is thickened, switch off the heat and remove to a serving bowl topped with sautéed mint and chopped onion. Serve hot with fresh Persian bread. Bon Appetit!