Ingredients: Vegetables
Servings: Snack
Cooking: 20 Minutes
Preparation: 120 Minutes
Cook the Tarkhineh in water until it softens. Add the chopped herbs and the Mahram lentils, which have been boiled for 20 minutes and drained.
Pour in some bone broth or chicken stock, then simmer over low heat until the Ash thickens. Garnish with fried onions, fried garlic, and fried mint before serving.