Āsh & soup
Mashhad Sholeh
شله مشهدی
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 35 min (Estimated)
- Plan ahead
- 8 h
- Makes
- 4 servings (Estimated)
- Kind
- Āsh & soup
- Where it is eaten
- Provincial
- Serving
- 400 g
Cooking time is not documented in the source, so it is not shown.
Plan ahead. Soak dried legumes in advance; Soak grains/legumes in advance; Soak rice before cooking (traditional method)
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Soak the dried legumes in advance and drain before cooking.
Cook the soaked legumes and grains until partly tender.
Combine with water or stock in a large pot.
Add herbs, noodles, meat, or the dish-specific ingredients at the appropriate stage.
Simmer gently, stirring regularly, until thick and fully cooked.
Adjust seasoning and serve with fried onions, mint oil, kashk, or the traditional garnish.
Cook's notes
Stir frequently during the final thickening stage to prevent scorching. Add the spices gradually so they do not become harsh or overpowering.
Background
Mashhad Sholeh is a defining food of Mashhad and has an especially important role in Muharram and large-scale nazri cooking. Its rich combination of legumes, meat, and spices is characteristic.
Nutrition
| Energy | 495 kcal |
|---|---|
| Protein | 28 g |
| Fat | 18 g |
| Carbohydrate | 55 g |
Where this comes from
Dish-specific official Visit Iran page supports the record; Grade A does not certify laboratory nutrition.
Record: IR0106 · Evidence: A (Directly documented)
Open the source page https://visitiran.ir/cuisine/shole-mashhadi