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Ingredients
Directions
  • Prepare your herbs (refer to the related video)
  • In a pot clean and wash pinto beans and brown lintels with 5 cups of water and leave to soak overnight (refer to the related video).
  • Place pot on stove, bring to boil and cook slowly.
  • You can use a slow cooker or pressure cooker, which ever is more convenient.
  • In a pot, mix rice and herbs with 3 to 4 cups of water and cook slowly for 1 hour.
  • You can also cook the rice, herbs and beans in one pot at the same time.
  • Add salt, pepper, fried onion, garlic and pomegranate molasses and bring to boil.
  • prepare rice meatball mixture.
  • Now make small meatballs about the size of a golf ball from the meatball mixture and drop into the boiling pottage. Cook for at least 30 minutes.
  • Decorate this pottage (ash) with fried onion and Mint sauce and serve with bread.
  • Now enjoy (nooshe jan). 
Tips

If you're in a hurry to make this ash, you can use 2 cans of mixed beans.

You can always cook more beans, freeze and use them whenever you're in a hurry.

You can freeze and store this food in an airtight container.

Always record the date on the container of food when storing in the freezer or pantry. 

You can use silverbeet instead of spinach.

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