Herbs Ash

The dish is mad in the holy month of Ramadan as well as mourning days of Tasua and Ashura and is given out to people.
Ingredients
Serves 4 to 6
Lamb fore shank with bones, 500 g
Herbs including leek, tarragon and dill, 400 g altogether
Chickpeas, 100 g
Lentils, 100 g
Kidney beans, 100 g
Rice, 100 g
Onion, 1 no
Fried onions, 3 tablespoons
Salt, black pepper, paprika, and turmeric powder, for seasoning
Dried tarragon, 2 tablespoons
Directions
Soak the grains in cold water 12 hours. Then drain the water and put inside a pot. Fill with enough water and sprinkle a pinch of salt. Allow to cook over the medium heat.
In another dish, cook meat along with wedged onion, paprika, and turmeric powder. Pour in 1 liter water and allow to cook as well.
Separately, cook rice and herbs. Add in cooked rice and herbs into the pot with well-cooked grains. Take out the meat from the dish and remove all the bones. Mash the meat and add into the pot with its gravy.
In a saucepan saute in drops of oil half of the fried onion, 1 1/2 tablespoons, and a pinch of turmeric and black pepper. Transfer to the boiling pot as well. Do not forget to stir every now and then to avoid sticking.
Add in the dried tarragon too and let it thickened. Take 1/3 of Ash from the pot and carefully mash in a bowl. You can apply a mixer or blender. Then transfer back to the pot. Let it simmer to get a thick consistency. Once ready, remove to a large bowl and garnish with the remaining fried onion on top. Serve hot with fresh Persian bread. Bon Appetit!
The cuisine contains 2,300 kilocalories of energy.