Aash-E Mast

In a large pot pour a little bit of oil to fry the 4 tablespoons of chopped onions. If you choose you may add some turmeric to the onions. After the onions become a golden color and the yellow split peas (lapeh) and fry a bit. Note: you may want to wash the lapeh before adding to the pot. Then add 5-6 cups of water and add salt and pepper and allow the yellow split peas to cook a bit (place lid on pot during this time). Wash and rinse the rice and add to the aash, place lid on pot, and allow the rice to completely cook. While the contents of the pot are cooking grate the onion and add to the ground beef. Add salt, pepper, and turmeric to the ground beef and grated onion and mix and mash all the ingredients. Form small round balls from the mixture and add to the aash. Then if you havent already cleaned and chopped up the sabzi you will need to do so. After all the sabzi is cleaned, washed, and chopped up (you may want to use a food processor to speed up the chopping) you will add the sabzi to the aash. The aash will need to cook for a couple hours to fully cook and set. I believe my aash cooked for at least 5 to 6 hours on medium-low heat before it was ready to be served. Once you are ready to remove the aash to serve then add the mast (yogurt) and stir the aash around until it heats up a little, then pour into serving bowl. This aash is perfect for any meal and any event. Enjoy 😀