Ash-e Omaj | Kerman traditional food

Ash-e Omaj is a native and local ash of Kerman, which is very strong due to the presence of lentils and vegetables and prevents many diseases. Ash-e Omaj is such a nice and tasty Persian food.

Ingredients for Ash-e Omaj

Beetroot: half a kilo
Lentils: Two glasses
Onions: two
Wheat flour: half a kilo
Black seed, cloves, cumin: a tablespoon
Hot mint, squash or vinegar: as a condiment
Vegetables including spinach, parsley and coriander: as needed
Salt and turmeric: in the desired amount
Hot mint: to decorate

How to prepare Ash-e Omaj

Wash the lentils and soak them in warm water for 1 hour.

Clean and wash the vegetables and chop them after the juice dries.

Wash and peel the beets and grate them with a coarse grater and soak them with lentils and pour 3 liters of water in a pot and put it on the heat to cook.

Add 1 chopped onion with vegetables and salt to the lentils and beets while cooking.

After cooking the vegetables, add the cumin, meat, crumbs and black seeds to the pot to cook with the rest of the ingredients.

Mix the flour with a bowl of water and pass it through a strainer so that there are no lumps.

Then gradually add to the rest of the ingredients and mix well until the soup is diluted.

Pour some oil in a pan and chop 1 onion and fry it with some turmeric and pepper.

Then pour the fried onion into the soup.

At this time, stir the Omaj continuously for 15 minutes so that it does not harden and settle.

You can also use some vinegar or cranberry as a seasoning.

Then remove the soup from the heat.

Pour the soup into the desired dish and garnish with hot mint.

Additional notes about Ash-e Omaj

Ash-e Omaj is part of the local food of Kerman. Preparation time of raw materials and supplies is about 30 minutes. And the cooking time and waiting time is about 3 hours. You can serve Ash-e Omaj for lunch, dinner, and appetizers.
It can also be eaten during Ramadan as Sahar – Iftar -.
Note that the amount of raw materials and preparation order is suitable for 6 people.