The Mashhadi Pudding, locally known as Sholeh Mashhadi, is a special kind of broth indigenous to the northeastern Iranian city of Mashhad.
The main ingredients of Sholeh are meat, pulses and a lot of spices. Some cow bone marrow can be added to make the food more delicious and nutritious.
Calf Shanks: 3 kg
Pinto beans: 250 gr
Mung beans: A quarter of a cupful
Peas: 500 gr
Salt/Pepper: As much as needed
Cinnamon: 20 gr
Put the meat and chopped onions along with salt and pepper in 2 litres of water to be cooked through. Then shred the meat. The pulses, which have already been drenched, are left on the flame to be half cooked. Then add bulgur to it till it begins to boil. Then add rice and keep stirring the food to keep it from getting burned and stuck to the bottom.
After it is cooked, add the meat and spices, and put the dish on low heat while keeping stirring it until the food becomes stretchable. Then turn down the heat and leave the dish on low flame until it is cooked through.
- This food is native to the city of Mashhad and mostly served in religious ceremonies. As the Muslim holy month of Ramazan has begun, the food could be served at fast-breaking time at dusk.
- Bear in mind that pulses must be drenched for at least one day before being cooked.
- Lamb fat could also be added to make the Mashhadi pudding more delicious. Minced fat can also be used in addition to the meat.
- The Mashhadi pudding should taste spicy, so more pepper, ginger and nutmeg is used in making this food.
- Some Gheymeh stew is usually put on top of Sholeh Mashhadi as decoration.