Tomato Ash , 2 Recipes

Ash is a Persian cuisine made in many diverse ways. The basic ingredients include beans, peas, grains, leafy vegetables and greens. It is sort of thick soup and has many fans in cold weather.
Tomato Ash is a local dish, tried in some eastern cities Mashhad and Neishaboor, and western cities of Tabriz and Ardebil.
Recipe 1
Ingredients:
3 onions
3 tablespoons oil
3 tablespoons split peas
500 g rice
Salt and powdered black pepper for seasoning
1 kg leafy vegetables including parsley, leek, coriander, dill , and spinach
500 g ground mutton
2 kg fresh tomatoes
1 tablespoon dried mint
Directions:
Chop up one of the onions and fry in oil till golden. Do this in a pot. Pour in 6 to 7 glasses of boiling water, split peas, and sprinkle with salt and black pepper. Set over low medium 20 minutes. In a bowl, mix together meat and grated onions and sprinkle salt and pepper. Then shape into plenty of meatballs and add into the pot. Chop the leafy vegetables and add into the pot as well and allow to thicken on low heat. In the meantime, grate the tomatoes and pour the puree inside the pot.
Saute dried mint in oil and when serving the dish stir in. You can also apply sauteed mint for garnish.
Recipe 2
Ingredients:
1 cup rice
2 cups cranberry beans
1 liter water
1 kg chopped parsley and leek
1 liter tomato juice
1 cup fried onion
1 tablespoon turmeric powder
100 g dried mint
1 cup verjuice, unripe grape juice
Salt and powdered black pepper for seasoning
Directions:
Soak rice in water overnight. You do not need to add salt.
Cook beans.
Drain the water of the rice and put it inside a proper pot. Pour in water and add hopped leafy vegetables, cooked beans, and tomato juice. Set the pot over low heat and allow till it is settled. In a separate dish, saute fried onions, dried mint and turmeric and add into the pot. At the end, season to taste with salt and pepper as well as unripe grape juice.
Once Ash meets your desired consistency, transfer into a large serving bowl topped with sauteed mint powder and take onto the table. Serve hot. Bon Appetit!
Cooking Point:
The hotter the dish, the more delicious the meal.