Karaj pickle aush recipe in Iran
This delicious and fragrant food called aush pickle is a local and traditional food in Karaj, Iran, which is cooked as follows, and follow the cooking article of Koolleh magazine in the continuation of this article.
INGREDIENTS :
- Pinto beans, peas and lentils = 1 cup each
- Beet leaves and desert vegetables (Ghaziaghi, rhubarb, artichoke, sorrel and walk) = half a kg chopped
- Cooked and chopped beets = 1 cup
- Dried plums and dried cherries = 1 cup
- Apricot leaves and pear leaves = 1 cup
- Walnut kernels = 1 cup
- Fried raisins = 1 cup
- Noodles = half a kilogram
- Fried onion = 1 cup
- Hot garlic and hot mint = as desired
- Salt, pepper and turmeric = as needed
- Wheat flour = 2 tablespoons
INSTRUCTION :
Cook the beans that we have soaked from the previous bowl.
Pre-soak the plums, cherries and leaves and then cook them.
In a suitable pot, pour some oil and fry the turmeric a little and add two liters of water to it and let it boil.
Chop the walnuts a little and add to it.
After the walnuts are soft, add the cooked beans and chopped greens.
After the vegetables are half cooked, add the plums, cherries, leaves, fried raisins and fried onions. When the vegetables are fully cooked, add the noodles to the soup little by little and stir.
Dissolve two tablespoons of flour in a little cold water and pour into the soup.
Stir quickly. Finally, add hot garlic, hot mint, salt and pepper to the soup and let it settle.