Translated by, Samira Hasanzadeh
Source: rasekhoon.net


 

The dish belongs to Khorasan Province.
Ingredients
Hulled millet, 1 cup
Minced beef, 150 g
Lentil, cooked, 1/2 cup
Garlic cloves, 3 to 5 nos
Fried onions, 2 tbsp
Parsley, chopped finely, 1/2 cup
Kashk, a diary product used in Persian cuisine, 1 cup
Dried mint leaves powder, 3 tbsp
Brewed saffron, 1 dessertspoon
Salt and pepper, as per taste
Directions
Fry Onions in a pot and sauté the minced beef. Stir in salt, pepper, turmeric and finely chopped parsley and sauté. Pour in water and let it simmer till the ingredients are soft. Then add in Hulled millet and stir thoroughly till well blended. Add in cooked lentils, stirring frequently. Remove the pot from the heat and let it cool. Once cool to handle,drizzle in Kashk and stir gently till Kashk is well-mixed. Now wrap the lid in a piece of cloth firmly and put the lid on. Set it over the mild heat until settled.
In case it is very thick, pour in some water. Garnish the dish with brewed saffron, parsley sprigs, drops of Kashk and fried onion.