How to cook mashhadi pottage

Soak all beans and wheat and rice over the night. Next day, cook them all separately.

Cook the meat in the boiled water for a few minutes. It will make dark bubbles that you must take them out with a clean spoon. Then add all onions. Let the meat cook with onions until soften.

Cook all beans, rice and wheat and mix them together. Add two cups of water and cook them together until all soften and mashed.

When meat is cooked, mash the meat and onions until it turns to a sticky paste. Then mix all ingredients together and slow cook until you get a nice pasty mixture. Add spices and oil.

Fry one onion and add turmeric black pepper and cinnamon and split peas. Add two table spoon of tomato paste. Let the tomato paste fry. With three cups of water let the peas cook and loose extra water

When the mixture cooked serve in the plate and design with split peas. ENJOY