A great recipe for Ash E-Jow, an Iranian/Persian recipe from our friend Jenna. This recipe can be dairy by using vegetable stock, or meat by using chicken stock and not using yogurt.
Ok, this is so delicious and nutritious. I was obsessed with this all winter. The awesome thing about this recipe is that you can just eyeball all the ingredients. Of course, when working with dried grains, the ratio is 1:2 in terms of water. This makes a large amount, which is great for serving a crowd. Best served hot.
butter
onion
turmeric (creates a beautiful golden color)
sea salt
veg or chicken stock
tomato paste
bulgur wheat
canned beans (I like garbanzo, red kidney, and large butter beans)
dried lentils (picked over for stones)
dill (fresh or dried)
parsley (fresh or dried)
Greek yogurt (I prefer 2% milk fat)
Melt butter in pan. Saute onion until soft. Add tumeric and sea salt. Cook spices briefly to coax out flavor.
Add stock, tomato paste, lentils, and bulgur wheat. Bring mixture to boil. Turn down to a simmer, add beans, dill, and parsley.
Cook until liquid is absorbed and the grains are soft.
If vegetarian, top with Greek yogurt and enjoy!
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