Entree: Iran – Khorasan – شله مشهدی ➤ Sholeh Mashhadi (Thick Mashhad-style savory rice and meat porridge scented with saffron and rosewater)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 1 lb (454 g) lamb shoulder, cut into 1-inch pieces
- 1/2 cup (100 g) dried chickpeas, soaked overnight and drained
- 1/2 cup (100 g) yellow split peas, rinsed
- 1 cup (200 g) long-grain rice (basmati), rinsed
- 2 medium onions (about 8 oz / 225 g), finely chopped
- 4 cloves garlic, minced
- 4 tbsp (60 ml) ghee or unsalted butter
- 2 tsp (10 g) ground turmeric
- 1 tsp (2 g) ground cinnamon
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (1 g) ground cardamom
- Pinch saffron threads, crushed and steeped in 2 tbsp (30 ml) hot water
- 2 tbsp (30 ml) rose water
- 8 cups (1.9 L) water or low-sodium beef stock
- Salt to taste
- 2 tbsp (25 g) granulated sugar for garnish
- 1 tsp (2 g) ground cinnamon for garnish
- 1/2 cup (60 g) sliced almonds or pistachios, toasted
- 1/2 cup (50 g) thinly sliced fried onions (for garnish)

Instructions

1. In a large heavy pot, heat 2 tbsp (30 ml) ghee over medium heat. Add the chopped onions and cook until deep golden brown, 12–15 minutes, stirring often; remove half for garnish and leave the rest in the pot.
2. Add the lamb pieces to the pot and brown on all sides, about 6–8 minutes. Stir in the minced garlic, turmeric, cinnamon, black pepper, and cardamom and cook 1–2 minutes until fragrant.
3. Add the soaked and drained chickpeas, yellow split peas, rinsed rice, and 8 cups (1.9 L) water or stock. Bring to a boil, skim any foam, then reduce heat to low and simmer partially covered for 1.5–2 hours, stirring occasionally to prevent sticking, until legumes and rice break down and the mixture is very thick. Add more water if needed for desired consistency.
4. Near the end of cooking, stir in the saffron water and rose water, adjust salt to taste, and mash a portion of the rice and legumes against the pot sides to help thicken and create a creamy texture.
5. In a small skillet, heat the remaining 2 tbsp (30 ml) ghee and briefly toss the toasted nuts to warm and coat. Reheat the reserved fried onions if needed.
6. To serve, ladle Sholeh into bowls and sprinkle each with a small pinch of granulated sugar and ground cinnamon, then top with toasted nuts and reserved fried onions. Serve hot.