Kashk and Eggplants Ash

It is an authentic dish in Kermanshah.
Ingredients,
Chickpeas, kidney beans, wax beans, Lentils, 1/2 cup each
Rice, 1 cup
Stewing meat, 300 g
Eggplants, 500 g
Kashk, a diary product used in Persian cuisine, 500 g
Salt, black and red pepper powder, turmeric and oil, as required
Meat extract, 1 or 2 packets
Dried mint leaves powder, onion and garlic, diced , all fried
Procedure
Soak grains like chickpeas, kidney beans, wax beans overnight. Wash them finely. Don't forget
to change its water several times. Wash lentils and rice separately and soak in water. Cut meat
pieces into stewing cubes. Cook meat with soaked chickpeas and beans in enough water. In the
meantime, peel the eggplants and cut in 4 to 5 cm pieces . Put them inside salted water. Drain
and squeeze them finely. Fry them in a pan and keep aside.
Put rice in a pot and pour in enough water. Bring it to a boil until finely crushed to give a thick
consistency to Ash . Now add lentils and let them cook thoroughly. Mix Kashk and meat extract
and add to the cooked rice and lentils, stirring nicely. The dish's flavor depends on Kashk; the
higher quality the Kashk, the more delicious ions the dish. Let it boil. Don't add salt since some
Kashk contain plenty of salt. First check and if needed sprinkle salt. Also sprinkle peppers
powder. Once grains and meat are done, transfer to the pot and mix with rice and lentils. At the
end, add in fried eggplants and let it cook over a low flame.
To garnish, apply fried chopped onion and garlic plus fried mint powder. You won't ever forget
the taste of the dish. It is considered a main meal. Not only nutritious but yummy. Enjoy!