Ingredients
For 8 servings. All ingredients are generic, never brand names.
- Chickpeas, kidney beans, lentils (cooked)400 g
- Herbs (parsley, cilantro, dill, spinach)4 cups
- Onions, fried3
- Garlic, fried6 cloves
- Dried mint, fried2 tbsp
- Kashk (fermented whey)150 ml
- Water2.5 L
- Turmeric1 tsp
- Salt1 1/2 tsp
- Black pepper1/2 tsp
- Rice100 g
- Extra kashk100 ml
Method
- BaseSimmer the legumes with turmeric and water.
- KashkStir in kashk.
- HerbsAdd chopped herbs; simmer 45 minutes.
- TopGarnish with kashk, fried onion, garlic and mint oil (nana dagh).
Nutrition per serving
| Calories | 309 kcal |
|---|---|
| Protein | 17.2 g |
| Carbohydrates | 49.1 g |
| Fat | 5.3 g |
| Fibre | 9.7 g |
| Sugar | 4.2 g |
| Sodium | 511 mg |
| Saturated fat | 2.7 g |
| Serving size | about 390 g |
Estimated from the ingredients; actual values vary with brands and portion sizes.
Allergens
Contains Milk. Use halal-certified meat and poultry.
Quick answers
How long does Ash-e Kashk take to make?
About 1 h 30 min in total: 20 min of preparation and 1 h 10 min of cooking.
How many calories are in Ash-e Kashk?
About 309 kcal per serving, with 17 g of protein. The recipe makes 8 servings of about 390 g each.
Which allergens does Ash-e Kashk contain?
Based on its ingredients it contains Milk. Always check the labels of packaged ingredients.
Where is Ash-e Kashk from?
Ash-e Kashk is a main course from Iran. Kashk ash.