Ingredients: 4 servings
ground lamb or beef, 250 grams
black-eye beans, 50 grams
split peas, 50 grams
lentils, 50 grams
fresh spinach, 1 kg
small onions, 2
mint, 100 grams
kashk (thick or dried whey), 1-2 cups (purchase at an Iranian store)
cooking oil
salt
black pepper
Directions
Wash black-eye beans, split-peas, and lentils, and soak in warm water for about 2 hours. Add salt and cook over medium heat for 15-20 minutes. About one cup of water should be left. Peel and grate onions. Add to ground meat with salt and black pepper, and mix well. Shape the mix into small balls. Fry balls in cooking oil over medium heat until colour changes. Wash spinach and chop finely. Add to black-eye beans, split-peas, lentils, and meat balls, and cook over low heat for about 15 minutes until there is no water left. Wash mint and chop finely. Fry in oil for a few minutes. Add kashk and mint on top of Ghalieh-Esfanaaj
ground lamb or beef, 250 grams
black-eye beans, 50 grams
split peas, 50 grams
lentils, 50 grams
fresh spinach, 1 kg
small onions, 2
mint, 100 grams
kashk (thick or dried whey), 1-2 cups (purchase at an Iranian store)
cooking oil
salt
black pepper
Directions
Wash black-eye beans, split-peas, and lentils, and soak in warm water for about 2 hours. Add salt and cook over medium heat for 15-20 minutes. About one cup of water should be left. Peel and grate onions. Add to ground meat with salt and black pepper, and mix well. Shape the mix into small balls. Fry balls in cooking oil over medium heat until colour changes. Wash spinach and chop finely. Add to black-eye beans, split-peas, lentils, and meat balls, and cook over low heat for about 15 minutes until there is no water left. Wash mint and chop finely. Fry in oil for a few minutes. Add kashk and mint on top of Ghalieh-Esfanaaj
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