Gilan Ghalieh Pottage

Ingredients: (for 4 to 6 persons)
200 grams ground beef (preferably high in fat content)
1 large onion grated or finely chopped
130 grams white beans
100 grams chickpeas
3 large carrots
8 dried apricots
150 grams raisins
1 large beetroot
500 grams mixed pottage herbs (equal parts fresh leaves of chives, mint, parsley, dill and cilantro, finely chopped. You also can buy the dried mix from Persian grocery stores)
100 grams rice flour
3 tablespoons granulated sugar
3 tablespoons white vinegar
1/2 cup sour grape juice (you can substitute with 1/4 cup lemon juice or buy this from a Persian grocery store)
3 tablespoons dry mint powder
Salt, pepper and turmeric powder to taste
Vegetable oil for frying

How to:

Soak the beans and chickpeas in separate containers in cold water overnight. Make sure to change the water at least once during the soaking process. Drain and add to a pot of boiling water for 3 hours to cook completely. Mix rice flour with two cups of water and add to the put. Dice and peel the carrots and beets and add to the pot. Knead together the ground beef grated onions and season with salt and pepper. Turn into small cherry sized meatballs and fry in vegetable oil until brown. Add the browned meatballs to the pot with the chopped herbs and cook for one hour. Chop dried apricots and soak with the raisins in hot water for 10 minutes. Drain and add to the pot and continue simmering for 10 minutes. Mix together granulated sugar, sour grape juice (or lemon juice) and vinegar and add to the pot. In a small saucepan heat a small quantity of vegetable oil and sprinkle with mint powder. Cook for 2 minutes or until fragrant and dark in color, but be careful not to burn it. To serve: transfer pottage to a bit crystal punch bowl and garnish with the mint mixture.