500 grams lamb or beef
1 cup of chicken peas (Nokhod)
1 cup of dried white beans
1 medium onion, chopped
2 medium potatos, peeled
2 medium tomatos
1/2 teaspoon salt
1 teaspoon turmeric & black pepper
Wash the meat and put it in a medium size pot, half filled with water, add the peas and beans, the onion, salt, turmeric and pepper and let it cook for 1-2 hours on medium-low heat.
Add the potatos and the tomatos (they get too soft too soon if you add them at the beginning), and let it cook on low heat until all the ingredients are soft.
Take the pot out, separate the juice from the ingredients and pour the ingredients in a bowl and using a potato masher (goosht-koob) or something similar, finely mash the whole mixture. Taste a small portion and add more salt/pepper if needed. When the mixture has a smooth texture, it can be served.
The juice (Aab) is also served in separate bowls. The idea is to mix it with small pieces of Iranian bread (or pita bread or any kind of Middle Eastern breads).