Ash-e Sak (آش ساک) — Golestani Spinach, Legume, and Meatball Soup

• 120 gdried chickpeas (soaked 8 to 12 hours and drained)
• 120 gdried pinto beans (soaked 8 to 12 hours and drained)
• 100 gbrown lentils (rinsed)
• 80 gshort-grain rice (rinsed until the water runs mostly clear)
• 2.2 lwater
• 2large yellow onions (thinly sliced)
• 45 mlneutral oil
• 2 tspturmeric
• 2 tspfine sea salt
• 1 tspground black pepper
• 700 gspinach (washed, dried, and finely chopped; use local sak greens if available)
• 1 bunchflat-leaf parsley (about 80 g leaves and tender stems, finely chopped)
• 1 bunchcilantro (about 60 g leaves and tender stems, finely chopped)
• 0.5 bunchdill (about 40 g fronds, finely chopped)
• 300 glean ground beef (ground lamb may also be used)
• 1small yellow onion (grated and squeezed dry)
• 4 clovegarlic (thinly sliced)
• 2 tbspdried mint
• 150 gpasteurized kashk (loosened with 60 ml warm water)
• 30 mlfresh lemon juice

Instructions

1. 1

   Put the soaked chickpeas and pinto beans in a large heavy pot with 2.2 l water and bring to a steady boil. Skim the surface well, then reduce the heat, cover partially, and simmer for 60 minutes until the beans are beginning to soften but are not fully tender.

2. 2

   While the beans cook, warm 45 ml oil in a wide skillet over medium heat and add the 2 sliced onions. Cook for 18 to 22 minutes, stirring often, until the onions are deep golden at the edges, then stir in 2 tsp turmeric for 30 seconds so the spice blooms without burning.

3. 3

   Add the fried onion mixture, rinsed lentils, rinsed rice, 2 tsp salt, and 1 tsp black pepper to the pot. Simmer uncovered for 25 minutes, stirring every few minutes so the rice does not settle and scorch on the bottom.

4. 4

   Mix the ground beef with the grated squeezed onion, 1 tsp salt, 0.5 tsp black pepper, and 0.5 tsp turmeric. Knead for 2 minutes until slightly sticky, then shape into small meatballs about 2 cm wide so they cook quickly and evenly.

5. 5

   Slip the meatballs gently into the simmering ash one by one, keeping the liquid at a quiet bubble rather than a hard boil. Cook for 15 minutes without vigorous stirring so the meatballs set before you fold the soup from the bottom.

6. 6

   Add the chopped spinach, parsley, cilantro, and dill in two additions, stirring each addition down into the hot soup. Continue simmering for 25 to 30 minutes, until the greens darken, the rice releases starch, and the ash becomes thick enough to mound slightly on a spoon.

7. 7

   Prepare the garnish by heating 30 ml oil in a small skillet over medium-low heat and frying the sliced garlic for 1 to 2 minutes until pale gold. Remove the skillet from the heat, stir in the dried mint for 10 seconds, and transfer the mixture immediately to a cool bowl so the mint stays green and fragrant.

8. 8

   Stir 100 g of the loosened kashk into the pot and simmer for 5 minutes, keeping the heat gentle because kashk can curdle if boiled hard. Add 30 ml lemon juice, then check the thickness and simmer 5 minutes longer if you want a denser, more traditional ash texture.

9. 9

   Ladle the Ash-e Sak into deep bowls and drizzle with the remaining 50 g loosened kashk. Spoon the garlic-mint oil over the top and serve hot, making sure each portion includes greens, legumes, rice, and several meatballs.