Iranian Soups: pomegranate Pottage (Aash-e Anaar)

Ingredients: 4 Servings 

• basmati or long-grain rice, 200 grams

• herbs (parsley, mint, coriander, spring-onion ends), 1 kg

• ground lamb or beef, 500 grams

• split peas, 3 spoons

• pomegranate paste, one glass

• marjoram, 2 spoons

• mint, one spoon

• onions, 4 large

• cooking oil

• salt

• black pepper

Direction:

Peel and slice two onions and fry in oil until slightly golden. Add 4-5 glasses of hot water, split-peas, salt and pepper and cook over low heat for about 10 minutes. Wash rice and add to the ash. Cook for another 15-20 minutes.

Peel and grate two onions. Add to meat with salt and pepper and mix well. Shape into small balls and add to the ash. Wash herbs, chop finely, add to the ash, and cook for another 15-20 minutes. Add in pomegranate paste and marjoram (if fresh marjoram is used, it should be finely chopped). Mix well and cook for a few more minutes.

Fry mint in oil for a few minutes (if fresh mint is used, it should be finely chopped before frying). Add mint on top of the ash and serve.

 Sourse: persianrecipes.net

Other kinks:

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Iranian Soups: ash-e Sholeh Ghalamkar

Iranian Side Dishes: KooKoo-yeh Sabzi