Shole Mashhadi

Shole Mashhadi is a popular dish locally cooked in the city of Mashhad. That’s why it has the word “Mashhadi” (which means from Mashhad) in its name. This dish is a type of stew the main ingredients of which are meat and pulses. In appearance it can be similar to Persian Halim.

Shole Mashhadi

This dish, in its origin is usually cooked on special occasions such as wedding ceremonies and particularly during Moharram. People who are from Mashhad have a high level of admiration for this dish.

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Prep Time 1 day d

Cook Time 1 day d

Total Time 2 days d

Course Main Course, Side Dish

Cuisine persian

Servings 4 people

Ingredients

  

• 1 cup navy beans
• 1 cup pinto beans
• 1 cup chickpeas
• 1 cup lentils
• 500 grams mutton or beef
• 3 cups wheat bulgur
• 1 cup short grain rice
• 3 onions
• ½ soupsoon nutmeg
• ½ soupspoon cinnamon
• Salt, pepper and turmeric as much as required
• Oil, as much as required

Instructions

 

• About 24 hours before you want to cook this dish, leave the pulses in some water so that they will absorb some water. This water needs to be changed and replaced with fresh water. The wheat bulgur and the half grain rice must be left in some water as well.
• Chop an onion, add the chopped onion, meat, some turmeric and some water to a pot and let the meat cook for two hours. after that take the meat out and shred it.
• Cook the pulses and the lentils together. After that, mash them all completely and add them to the shredded meat.
• Add the raw rice, wheat bulgur and some water to the other ingredients and leave the pot on a low flame of the gas burner and let the raw ingredients cook. During this stage the stew must be constantly stirred. The stirring can stop when the mixture starts boiling. Let the ingredients cook gradually. It's a good idea to stir them every now and down. The following spices must be added to the Shole Mashhadi at this stage: cinnamon, salt, pepper and nutmeg. Don’t cover the pot. this will make the stew stickier.

Serving and topping Shole Mashhadi

• This dish is topped with some Khoresh Gheimeh. After the dish is cooked, put some of it in a bowl and add some Khorsh Gheymeh on top of that.
• Like many other stews, this type of dish is served with fresh bread. But unlike most other stews, coke and Sabzi Khordan are served next to this stew.

Tips for cooking Shole Mashhadi

• Mung beans can be cooked and added to this stew.
• Once again, it is emphasized that stew must be stirred.
• During the process of cooking, if you feel that the stew doesn’t have enough water, add some boiling water to it gradually.
• Adding some minced fat tail can make this dish more delicious.
• Using chop meat or neck meat can make this stew much stickier which automatically makes the stew more pleasant to eat.
• Try to cook this dish in a bigger pot.

Wheat Bulgur health benefits

If you are a fan of Middle Eastern dishes, you have probably notices that many dishes from this region, contain wheat bulgur. You’d better to know that preparing this ingredient in dishes is easy. Wheat bulgur is a cereal grain made from dried and cracked wheat. This grain is made very quickly and you do not need to spend much time on it.

Bulgur is whole grain, so it can be a very good option for your meals. This nutritious grain has some health benefits such as;

• Improving heart health
• Good for the blood sugar
• Improves digestion
• Good option for weight loss