Aash E Anar Pomegranate Stew Recipe

Ingredients for Aash E Anar Pomegranate Stew

• Yellow Onions
• Garlic Cloves
• Brown Lentils
• Rice
• 2 tablespoons olive oil
• 1 teaspoon salt
• Black Pepper
• 1/2 teaspoon turmeric
• Cilantro
• Fresh Parsley
• Of Fresh Mint
• Scallions
• Sugar
• 1 small beet, diced
• Pomegranate Syrup
• Water
• Lean Ground Beef
• Cinnamon
• 1/4 cup chopped parsley
• Onion
• Salt And Pepper

How to Make Aash E Anar Pomegranate Stew

1. Thinly slice 2 medium onions into rings.
2. In a large non-stick pot, brown the onions in 2 tablespoons olive oil over medium heat for about 5 minutes.
3. Add 1 cup green lentils and cook for 2 more minutes, stirring frequently.
4. Pour in 8 cups of water, bring to a boil, then reduce heat to low, partially cover, and simmer for 20 minutes.
5. While lentils simmer, wash and chop: 1/2 cup fresh cilantro, 1/4 cup fresh parsley, 1/4 cup fresh mint, and 1 small beet, diced.
6. Add 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon turmeric, the diced beet, and all the chopped herbs to the pot.
7. Simmer for another 20 minutes, stirring occasionally to prevent sticking.
8. In a mixing bowl, combine 1/2 cup finely grated onion, 1/2 pound ground lamb or beef, 1/4 cup chopped parsley, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon turmeric.
9. Mix well and roll into small, chestnut-sized meatballs.
10. Add the meatballs and 1 cup of long-grain rice to the soup.
11. Partially cover and simmer for 30 minutes.
12. Stir in 1/2 cup pomegranate molasses (or paste – avoid juice!), and simmer on low heat for another 30 minutes.
13. Check meatballs for doneness. If they are not fully cooked, continue simmering for a few more minutes.
14. If the soup is too thick, add warm water, 1/4 cup at a time, until desired consistency is reached.
15. Taste and adjust seasonings. It should be a delicious balance of tangy, sweet, and savory.
16. For garnish: Crush 2 cloves garlic, then brown in 1 tablespoon olive oil until fragrant. Stir in 1 tablespoon crumbled dry mint or 2 tablespoons minced fresh mint and 1/4 teaspoon turmeric.
17. Spoon the garlic mixture and a sprinkle of pomegranate seeds over each serving of the Aash E Anar.