Ash-e shole ghalamkar

Recipes combine several legumes and grains, commonly including lentils, chickpeas, beans, rice and wheat, with meat and abundant herbs. Fried onion, turmeric, mint oil and kashk may be used as seasoning or garnish, although household versions differ.

The grains and legumes are cooked until they soften and partially break down, while shredded meat adds body. Traditionally the pot is stirred and pounded for a cohesive, almost porridge-like consistency rather than a clear soup.

The classic celebratory version is generally not vegetarian because it contains slow-cooked meat, often lamb or beef. A meat-free adaptation is possible, but it will differ from the rich Tehran-style dish associated with communal cooking.

Ash-e shole ghalamkar is strongly linked with Tehran and is traditionally cooked in large pots for religious observances, celebrations and neighborhood distribution. Its many ingredients and long preparation make collective cooking more practical than preparing a small weekday portion.