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Ghalieh Esfanaaj
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Ingredients: (4 servings)
- ground lamb or beef, 250 grams
- black-eye beans, 50 grams
- split peas, 50 grams
- lentils, 50 grams
- fresh spinach, 1 kg
- small onions, 2
- mint, 100 grams
- kashk (thick or dried whey), 1-2 cups (purchase at an Iranian store)
- cooking oil
- salt
- black pepper
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Directions:
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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