Shiraz Herb Pottage

This pottage is often used as a religious offering to God therefore families traditionally to share with friends and neighbors. It is often cooked in special religious days and on the holy month of Ramadan.
Ingredients: (for 4 to 6 persons)
500 grams lamb (choose a fatty cut)
400 grams mixed pottage greens (fresh chives, tarragon and dill chopped well)
100 grams chickpeas
100 grams lentils
100 grams red beans
100 grams white rice
1 medium onion
3 tablespoons golden crispy onions
2 tablespoons dried tarragon
Salt, pepper and turmeric powder to taste

How to:
Soak all beans and rice in separate containers in cold water overnight. Make sure to change the water at least once during the soaking process. Drain, and then add to a pot containing 5 pots of boiling water and cook for 3 hours. In a separate pot, cook together the meat with halved onions and seasoning with a liter of water. Cook the rice and greens in the same manner. Remove the meat from the pot and grind using a pestle to shred well. Add to the beans pot along with the shredded meat and broth. Add in the rice and herbs. Add half of the crispy onions to the pot and simmer for 30 minutes. Garnish with the rest of the crispy onions. Serve in a big crystal punch bowl.