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Iranian Food Recipes


Recipe Browse » Persian/Iranian Light/Side Dishes » Ghalieh Esfanaaj

 


Ghalieh Esfanaaj Recipe روش تهیه قلیه‌ اسفناج
with ground meat, split-peas, lentils, spinach, mint and kashk (thick whey)
Recipe for 4 Servings

Ingredients

  • ground lamb or beef, 250 grams (0.55 lbs)
  • black-eye beans, 50 grams
  • split peas, 50 grams
  • lentils, 50 grams
  • fresh spinach, 1 kg (2.2 lbs)
  • small onions, 2
  • mint, 100 grams
  • kashk (thick or dried whey), 1-2 cups (purchase at an Iranian store)
  • cooking oil
  • salt
  • black pepper


Cooking Method

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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سایت آشپزی ایرانی: آموزش انواع ترشیجات دسر شیرینی نوشیدنی و غذا های ایرانی و فرنگی