شله مشهدی
Sholeh Mashhadi
A rich, spiced meat-and-legume porridge from Mashhad, thick with herbs and fried onions.
Prep 30 min · Cook 240 minServes 8Advanced
Ingredients
8 pers.
The story behind the dish
Sholeh Mashhadi is the ceremonial dish of the holy city of Mashhad, cooked in enormous cauldrons and distributed as nazri — votive food.
Cooking mode
- 1Simmer the meat with onion and turmeric in 2.5 l water for 2 hours.
- 2Add soaked chickpeas and beans; cook 1 hour more.
- 3Shred the meat and return it with rice and bulgur.
- 4Cook 45 minutes, stirring, until thick and porridge-like.
- 5Garnish with fried onions, mint oil and a pinch of cinnamon.
Tips & troubleshooting
- ✦Sholeh should be thick enough to hold a spoon upright.
- ✦It reheats beautifully — many say it is better the next day.
