Ash-e Sholeh Ghalamkar (آش شله قلمکار)

• 120 gChickpeas, dried (soaked 10–12 hours, drained)
• 120 gWhite navy beans, dried (soaked 10–12 hours, drained)
• 120 gPinto beans, dried (soaked 10–12 hours, drained)
• 120 gLentils, dried (rinsed)
• 80 gSplit peas, dried (rinsed)
• 150 gBasmati rice (rinsed until water runs mostly clear)
• 80 gPearl barley (rinsed)
• 450 gBeef shank (bone-in preferred)
• 200 gYellow onion (quartered)
• 2 tspTurmeric, ground
• 1 tspBlack pepper, ground
• 3000 mlWater (plus more as needed during simmering)
• 200 gFresh parsley (finely chopped)
• 150 gFresh cilantro (finely chopped)
• 120 gFresh chives (finely chopped)
• 250 gFresh spinach (coarsely chopped)
• 30 gFresh fenugreek leaves (finely chopped)
• 2 tbspDried mint
• 90 mlVegetable oil (divided)
• 400 gYellow onions (thinly sliced)
• 20 gGarlic (thinly sliced (about 5–6 cloves))
• 250 gKashk (diluted with 60 ml water and gently warmed)
• 3 tspSalt (add gradually to taste)
• 0.15 gSaffron threads (ground and bloomed in 30 ml hot water)

Instructions

1. 1

   Soak the chickpeas, navy beans, and pinto beans in plenty of cold water for 10–12 hours at room temperature, changing the water once halfway through. Drain and rinse well. Rinse the lentils and split peas separately (no soaking needed). This long soak shortens cooking time and helps the ash become creamy without tasting “raw” from the beans.

2. 2

   In a large heavy pot, add beef shank, quartered onion, turmeric, black pepper, and 3000 ml water. Bring to a boil over high heat, skim foam for 5 minutes, then reduce to a gentle simmer. Cover partially and cook 90 minutes, turning the shank once, until the meat is fork-tender and the broth is richly flavored.

3. 3

   Remove the beef shank to a plate. Strain the broth through a fine sieve, discarding the onion. When cool enough to handle, shred the meat into thin strands and discard bones and excess connective tissue. Measure the strained broth; you should have about 2000–2200 ml. Keep it hot; add a little water if needed to reach this range.

4. 4

   Return the hot broth to the pot. Add soaked chickpeas, navy beans, and pinto beans. Bring to a steady simmer over medium heat, then cook 60 minutes, stirring every 10 minutes and adding 200–400 ml water if the level drops below the beans. The goal is soft beans that begin to break down, creating body.

5. 5

   Stir in the rinsed pearl barley and cook 30 minutes at a gentle simmer, uncovered, stirring frequently to prevent sticking. Then add the rinsed basmati rice, lentils, and split peas. Cook 35–45 minutes more, stirring every 3–5 minutes, until grains and legumes are very soft and the mixture thickens noticeably.

6. 6

   Add chopped parsley, cilantro, chives, spinach, and fenugreek. Stir well and simmer 25 minutes, uncovered, so the herbs cook through and their aroma mellows. Keep the heat low to medium-low and stir often; as the ash thickens, it can scorch quickly. Add 150–300 ml water if it becomes too stiff to stir.

7. 7

   Add the shredded beef back to the pot. Using a wooden spoon, vigorously stir for 8–10 minutes to “stretch” the ash and encourage a cohesive, creamy texture. Simmer 15 minutes more. Season with 2 tsp salt first, then adjust with the remaining 1 tsp gradually; the ash should taste well-seasoned but not salty.

8. 8

   Prepare toppings while the ash finishes: in a skillet, heat 60 ml oil over medium heat. Add sliced onions and fry 18–22 minutes, stirring, until deeply golden and crisp at the edges. Transfer onions to a plate. In the same oil, fry sliced garlic 1–2 minutes until pale golden; remove immediately to avoid bitterness.

9. 9

   For mint oil, lower heat to low and add the dried mint to the remaining oil (add up to 30 ml more oil if the pan is dry). Stir constantly for 20–30 seconds until fragrant; do not let it darken. Turn off heat. In a small pan, gently warm the diluted kashk over low heat for 2–3 minutes; do not boil.

10. 10

    Finish the ash by stirring in the bloomed saffron. Simmer 5 minutes to marry flavors, then rest the pot off heat for 15 minutes so the texture settles and thickens evenly. Ladle into bowls and top with fried onions, garlic, mint oil, and ribbons of warm kashk. Serve hot with fresh herbs and flatbread.