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Aash-e Gandom (Persian Soup)
Persian Soup
100g wheat
700g spinach
50g peas
50g beans
50g lentils
50g split peas
2 large onions
1/2 tsp. turmeric
cooking oil
black pepper


Soak peas, beans, lentils, and wheat in water for 4-5 hours. Peel and chop onions and fry in oil until slightly golden. Add hot water, peas, beans, lentils, wheat, turmeric, salt, and pepper. Cook over low heat for about one hour, stirring frequently.

Wash and chop spinach and add to the aash. Cook for another 10-15 minutes. Fry one spoonful of flour in oil for a few minutes and add to the aash. Stir and cook for a few more minutes.

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Preparation Time: 1.5 hr Serves: 4
Recipe Origin: Iran
Submitted by:
Masoud Vakhshouri

United Arab Emirates
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