Ingredients for Aash E Anar Pomegranate Stew
- 2 medium yellow onions, thinly sliced (for soup base)
- 2 cloves garlic, crushed (for garnish)
- 1 cup green lentils
- 1 cup long-grain rice
- 3 tablespoons olive oil (2 tablespoons for cooking onions, 1 tablespoon for garlic garnish)
- 1 1/4 teaspoons salt (1 teaspoon for soup, 1/4 teaspoon for meatballs)
- 3/4 teaspoon black pepper (1/2 teaspoon for soup, 1/4 teaspoon for meatballs)
- 1 teaspoon ground turmeric (1/2 teaspoon for soup, 1/4 teaspoon for meatballs, 1/4 teaspoon for garlic garnish)
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped (for initial soup simmer)
- 1/4 cup fresh mint, chopped (for initial soup simmer) plus an optional 2 tablespoons minced fresh mint (for garnish)
- not specified in recipe
- not specified in recipe (sweetness provided by pomegranate molasses)
- 1 small beet, diced
- 1/2 cup pomegranate molasses
- 8 cups water (plus additional warm water as needed for consistency)
- 1/2 pound ground lamb or beef
- not specified in recipe
- 1/4 cup chopped parsley (for meatballs)
- 1/2 cup finely grated onion (for meatballs)
- Total: 1 1/4 teaspoons salt and 3/4 teaspoon black pepper (combined for soup and meatballs)
- 1 tablespoon crumbled dry mint (optional garnish alternative)
- pomegranate seeds (for garnish)
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How to Make Aash E Anar Pomegranate Stew
- Thinly slice 2 medium onions into rings.
- In a large non-stick pot, brown the onions in 2 tablespoons olive oil over medium heat for about 5 minutes.
- Add 1 cup green lentils and cook for 2 more minutes, stirring frequently.
- Pour in 8 cups of water, bring to a boil, then reduce heat to low, partially cover, and simmer for 20 minutes.
- 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.
- Add 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon turmeric, the diced beet, and all the chopped herbs to the pot.
- Simmer for another 20 minutes, stirring occasionally to prevent sticking.
- 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.
- Mix well and roll into small, chestnut-sized meatballs.
- Add the meatballs and 1 cup of long-grain rice to the soup.
- Partially cover and simmer for 30 minutes.
- Stir in 1/2 cup pomegranate molasses (or paste – avoid juice!), and simmer on low heat for another 30 minutes.
- Check meatballs for doneness. If they are not fully cooked, continue simmering for a few more minutes.
- If the soup is too thick, add warm water, 1/4 cup at a time, until desired consistency is reached.
- Taste and adjust seasonings. It should be a delicious balance of tangy, sweet, and savory.
- 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.
- Spoon the garlic mixture and a sprinkle of pomegranate seeds over each serving of the Aash E Anar.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
61g
Fat
11g
Carbs
19g
