Ghalyeh Ash

The dish belongs to Gilan Province. Here is a quick recipe. Hope you will like it.
Ash is a kind of thick soup, which is made with fresh herbs and grains.
Ingredients
Serves 4 to 6
Ground meat, 200 g
Grated onion, 1 no
White beans, 130 g
Chickpeas, 100 g
Carrots, finely chopped, 3 nos
Dried apricot slices, 8 nos
Sultana raisins, 150 g
Beet, 1 no
Aromatic herbs, Khalvash, an indigenous plant grown in the north of the country, mint leaves, leek, parsley, and coriander, 500 g altogether
Rice flour, 100 g
Sugar, 3 tablespoons
Vinegar, 3 tablespoons
Unripe grape juice, 1/2 glass
Salt, pepper and turmeric powder, for seasoning
Dried mint powder, for sauteing, 2 tablespoons
Directions
Soak in water the chickpeas and beans overnight. Put inside the pot and fill 1 liter of water and a pinch of salt. Set over fire and allow to cook. Then in a bowl mix well the rice flour and 1 cup of water in a bowl and add into the pot.
Take a mixing bowl and combine together ground meat and a grated onion. Add in a pinch of salt and pepper and knead well with your palms. Shape the mixture into small balls, walnut-sized. Add the meatballs into the pot as well.
Soak the dried apricot slices and raisins for a half hour. Cut the slices into small pieces. Set a saucepan on the heat and grease with drops of oil. Sauté the raisins and chopped apricots.
In a small pot cook chopped beet and carrots. Transfer them all to the pot as well. Mix together sugar, Unripe grape juice and vinegar and stir into the pot. At the end adjust the seasoning. The dish should n't be so thick in consistency. Once ready, remove to a proper bowl and garnish with small fried meatballs, cooked chopped beets and sauteed mint on top. Serve hot with fresh Persian bread. Bon Appetit!
Nutrition fact,
The cuisine contains 2,900 kilocalories of energy.