Ash-e Qalamkar Tehran

The local cuisine of each city and province in Iran may be cooked and used elsewhere, or even changed. But it must be remembered that every food has its own identity and originality that always remains with it. One of the most famous and delicious Iranian dishes is Ash. There are different types of soup, the most famous of which is noodle soup. It is safe to say that every Iranian has eaten noodle soup at least once in his life. Of course, this delicious food, which is based on vegetables, has different types and varieties, many of which you may not have eaten before. Ash-e Qalamkar of Tehran is one of the traditional Iranian dishes. How to prepare Ash-e Qalamkar requires patience, all kinds of beans, vegetables, meat and of course a lot of beating. Aromatic and special vegetables such as leeks, parsley, coriander, spinach and legumes such as chickpeas, beans, lentils, rice, onions, as well as skewers, turmeric and oil are used in cooking Ash-e Qalamkar of Tehran. This dish is garnished with hot mint, hot garlic and onion. This dish is very tasty, suitable for dinner. The more hot onions in the soup, the tastier the soup will be. This dish was cooked for the first time by the order of Nasser al-Din Shah, along with special rituals and ceremonies, and was distributed among the people and courtiers.

Ash-e Sholeghalamkar

 

Tehran’s Ash-e Qalamkar is one of the most famous and popular Iranian dishes. Ash-e Qalamkar, which is very nutritious and has a high nutritional value due to the presence of several types of grains and vegetables. Ash-e Qalamkar is very strong and laborious and time consuming. Ingredients for preparing Ash-e Qalamkar are as follows: ‌

  • 500 grams of red meat
  • Wheat 1 cup
  • Lentils 2 cups
  • Chickpeas 1 cup
  • beans 1 cup
  • 1 cup of rice
  • Soup vegetable 1 kg
  • Tarragon 5 tablespoons
  • 5 onions
  • Some curd and mint
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The method of preparation is that we first soak the beans from the day before and then put them on the gas to cook the kernels slowly. Wet the wheat, lentils, peas and beans and change the bean juice several times during this time to eliminate the bloating of the beans. Then chop the onions and fry in some oil until soft and golden.

Pour the wheat into a saucepan and add a few glasses of water and let it cook for about 2 hours until it becomes soft. Put the peas and beans in another pot and add a few glasses of water and put it on the heat to be cooked and soften. Chop the meat and put it in a saucepan with 1 onion, a few cloves of garlic and a few glasses of water and put it on a medium heat for 1 hour to cook and soften it (you can also add some fat to the meat to make the soup tastier).

In the next step, after cooking, chop the meat and strain the broth and set aside for cooking. Put lentils and rice in a saucepan and put on heat to cook and soften. Chop the vegetables (finely chopped) and add to the ingredients along with the tarragon. After 30 minutes, add the wheat, chickpeas and cooked beans, half a hot onion, shaved meat, broth, salt and black pepper.
Add the required amount of boiling water (add enough water so that you can stir the ingredients easily) then turn down the heat and close the pot and let it sit for about 2-3 hours. Put the soup in a bowl and garnish with hot onion, hot mint and curd (you can mix a few tablespoons of curd with it).