Aash E Anar Pomegranate Stew Recipes

ASH-E ANAR (PERSIAN POMEGRANATE SOUP)

Steps:

• Heat oil in a heavy stockpot over medium-high heat. Add chopped onions and saute until soft, about 5 minutes. Add garlic and cook until browned, about 2 minutes. Stir in split peas; cook until peas take on a bit of color, about 1 minute.
• Pour chicken stock into the pot. Add pepper, turmeric, paprika, cayenne, fennel seeds, and cinnamon stick. Bring soup to a boil. Reduce heat and simmer until peas are tender, about 20 minutes.
• While soup is simmering, prepare meatballs. Mix lamb, minced onion, mint, parsley, and garlic together. Form into walnut-sized meatballs. Drop meatballs into the simmering soup. Cook until no longer pink in the center, about 10 minutes.
• Discard cinnamon stick from the soup. Add basmati rice, parsley, mint, pomegranate molasses, and honey. Cook until rice softens, about 20 minutes.
• Ladle soup into bowls and garnish with pomegranate seeds and cream.

AASH- E ANAR (POMEGRANATE STEW)

Steps:

• Thinly slice the two onions into rings. In a large non-stick pot, brown the onions with the olive oil over medium heat. Add the lentils (or yellow split peas) and continue to cook for a couple minutes longer. Add 8 cups of water (do not add salt yet), bring to a boil, reduce the heat, cover partially, and allow to simmer over medium heat for about 20 minutes.
• Wash and chop all the herb ingredients. Add 1 tsp salt, pepper, the turmeric, chopped beet and all the herbs to the pot. Cook for about 20 minutes longer, stirring occasionally to keep the lentils from sticking.
• In a mixing bowl, combine the grated onion with the meat, parsley and seasonings. Mix thoroughly, and form into small chestnut-sized balls. Add to the soup. Add the cup of rice as well, partially cover and simmer for 30 minutes longer (do not over-stir).
• Mix in the pomegranate syrup, paste or juice, and simmer over low heat for another 30 minutes. Afterwards, check to see that the meatballs are cooked thoroughly. If the soup is too thick, add a little warm water. Taste the soup, it should be a tangy sweet-and sour. Adjust the seasonings if needed.
• To Garnish (optional): Crush a couple cloves of garlic, chop and brown in a little olive oil. Add some crumbled dry or minced fresh mint, and ½ tsp turmeric. Add this, as well as a sprinkling of pomegranate seeds to garnish.