Aash E Anar Pomegranate Stew Recipes

ASH-E ANAR (PERSIAN POMEGRANATE SOUP)

Ash-e Anar (Persian Pomegranate Soup) image

I found this recipe online and have cleaned it up for easy directions. Very traditional and wonderful flavor. Play around with spices to increase the heat as desired.

Provided by Nick Boileau

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes

Time 1h20m

Yield 8

Number Of Ingredients 23

Ingredients

4 tablespoons olive oil
2 large sweet onions, chopped
6 cloves garlic, minced
¾ cup yellow split peas
2 quarts chicken stock
2 tablespoons ground black pepper
1 tablespoon ground turmeric
2 ¼ teaspoons mild paprika
¾ teaspoon cayenne pepper
¼ teaspoon ground fennel seeds
1 cinnamon stick
1 ½ pounds ground lamb
¼ cup minced onion
2 tablespoons minced fresh mint
2 tablespoons minced fresh parsley
1 clove garlic, minced
1 cup basmati rice
½ cup minced fresh parsley
½ cup minced fresh mint
¼ cup pomegranate molasses
1 tablespoon honey
2 cups pomegranate seeds
¼ cup heavy whipping cream, or more to taste

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.

Nutrition Facts : Calories 514.1 calories, Carbohydrate 56.5 g, Cholesterol 67.8 mg, Fat 22.7 g, Fiber 7.9 g, Protein 23.7 g, SaturatedFat 7.9 g, Sodium 743.9 mg, Sugar 19.9 g

AASH- E ANAR (POMEGRANATE STEW)

Aash- E Anar (Pomegranate Stew) image

This is one of my favorite recipes! It is a thick Persian stew (or aash) flavored with fresh herbs, tangy pomegranate syrup and tiny meatballs. You may want to prepare the aash a day in advance, it tastes even better the second day, after the flavors have melded. The meatballs may be omitted or substituted with vegetables such as mushrooms. I STRONGLY discourage substituting pomegranate juice for the paste, I can't imagine the flavor coming out properly. But who knows, it may work- so let me know if it does come out :) Pomegranate paste/molasses can be found at many ethnic groceries, and most Middle Eastern stores. My favorite brand is Cortas.

Provided by Sephardi Kitchen

Categories Poultry

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

2 medium yellow onions
3 garlic cloves
1/2 cup brown lentils
1 cup rice
2 tablespoons olive oil or 2 tablespoons canola oil
1 1/2 teaspoons salt
black pepper
1 1/2 teaspoons turmeric
2 cups cilantro
2 cups fresh parsley
1 cup of fresh mint (or 3-4 tbs dried mint, rehydrated in a few tablespoons of warm water)
2 cups scallions or 2 cups chives
1/3 cup sugar
1 beet, peeled and roughly chopped
2/3 cup pomegranate syrup (or 2/3 cup pomegranate paste diluted in water)
8 -10 cups water
1/2 lb lamb or 1/2 lb turkey
1/2-1 teaspoon cinnamon
2 -3 tablespoons parsley, chopped
1 onion, grated
salt and pepper, to taste

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.

Nutrition Facts : Calories 379.4, Fat 9.1, SaturatedFat 2.3, Cholesterol 24.6, Sodium 650.6, Carbohydrate 58.8, Fiber 9.4, Sugar 15.4, Protein 16.6

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