Kohlrabi pottage آش کلم قمری و ماش


3 Kohlrabies,

1 cup mung beans,

1 cup rice,

1 large onion,

5-6 cloves of garlic,

lemon juice, vegetable oil, turmeric

optional: 350 ml jar Beef bouillon (beef stock), fried Dry mint for decoration which make the pottage more delicious and tasty

Herbs (Italian Herbs) : Basil, Rosemary, Thyme, Sage, and Marjoram … and the green leaves of the Kohlrabi

Note: for the ones who lives in Iran just “Tarragon and Basil ” would be the best choices to make the original recipe for this traditional dish!

“when you add beef stock into food there is no need to add extra salt “, BUT  ”you should always taste your dish and season towards the end if needed”

Peel and dice onion and cloves of garlic fry in oil until slightly golden, add turmeric

 peel and cut kohlrabies into small cubes, add into the frying pan, saute over medium heat until soft and golden,

put some aside for decoration

cut the herbs ( Basil, Rosemary, Thyme, Sage, Marjoram and the green leaves of the Kohlrabi )

stir and fry for 5 min

Soak mung beans in water to cover by 2 inches 2 hours before

change the water and put the pan over medium heat, after getting a bit soft add 1 cup rice and and all prepared ingredients

add 2 cups of boiling water, mix well all ingredients

if you like you can pour the beef stock into pottage,  stir it thoroughly, or add more boiled hot water

Put the lid on, Cook for about 1-1.5 hour over medium-low heat

garnished with fried dry mint


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