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Aash-e Aab Leemoo



200 g basmati rice or 200 g long-grain rice
1 kg herbs (parsley, mint, coriander, spring-onion ends)
500 g ground lamb or 500 g beef
3 tablespoons split peas
3 -4 tablespoons fresh lime juice
2 -3 tablespoons sugar
2 tablespoons marjoram
1 tablespoon mint
4 large onions
cooking oil
black pepper


1 Peel and slice two onions and fry in oil until slightly golden.

2 Add 4-5 glasses of hot water, split-peas, salt and pepper and cook over low heat for about 10 minutes.

3 Wash rice and add to the aash.

4 Cook for another 15-20 minutes.

5 Peel and grate two onions.

6 Add to meat with salt and pepper and mix well.

7 Shape into small balls and add to the aash.

8 Wash herbs, chop finely, add to the aash, and cook for another 15-20 minutes.

9 Add in lime juice, sugar, and marjoram (if fresh marjoram is used, it should be finely chopped).

10 Mix well and cook for a few more minutes.

11 Fry mint in oil for a few minutes (if fresh mint is used, it should be finely chopped before frying).

12 Add mint on top of the aash and serve.

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