Ash-e Shole

Extracted from Irancook
Ingredients:
½ cup fava beans
½ cup rice
1 cup wheat grits
500 g fresh lamb
½ cup cranberry beans
½ cup white beans
½ cup kidney beans
½ cup chickpeas
Cinnamon, salt and black pepper for seasoning
5 tbsp. oil
5 onions
2 cups Gheymeh stew, for garnish The Mashhadi Cuisine is time-consuming yet really awesome. It is served on different occasions and it is also given out to the poor as Nazri. The vegetable-free dish is even yummier if you apply plenty of meat.
Here goes the directions:
Soak all the beans overnight.
Place the meat inside a pot and add a coupe cups of water. Bring to boil and remove the created foam on the top. Add the peeled onions as well. Cover the pot and lower the heat. Allow 3 to 4 hours to cook till the water is all gone. Then mash the cooked meat and onion in a mixing bowl till consistent.
Place the mashed meat, rice, and beans in a pot filled with cups of water. Allow till all the beans are cooked and soft. Add in the wheat grits equally. Season to taste with cinnamon, salt and pepper and drizzle oil. Let cook together over low flame a couple of hours. Serve hot to enjoy on cold days. Bon appetite.
Remember to mix well every now and then to get a strong and elastic mixture like partridge. It is ready now. Transfer into a desired bowl and garnish with Gheymeh.
Cooking point:
The pot shouldn’t be covered. If you feel there is not enough water, add in boiling water.