AasH-e Gandom
• fresh spinach, 1 ½ pounds
• chick peas, 1 ½ oz.
• black-eye beans, 1 ½ oz.
• lentils, 1 ½ oz.
• split peas, 1 ½ oz.
• onions, 2 large
• turmeric, 1/2 teaspoon
• salt
• 2 t. curry powder
• black pepper
Directions:
Soak peas, beans, lentils in water for overnight, then drain and discard water. Peel and chop onions and fry in oil until golden. Add 3 quarts chicken stock, peas, beans, lentils, turmeric, salt, curry powder, and pepper, and cook over low heat for about one hour, stirring frequently.
Wash and finely chop spinach and add to the aash. Cook for another 25 minutes. Add a 4 sticks of butter, then purée, in batches, in blender. Chill in fridge
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