Ash-e Anar آش انار

Name: Ash-e Anar
Total time: 120 min
Yield: 4
Cuisine: Persian
Ingredients: 100 g yellow split peas; 100 g basmati rice; 1 tsp turmeric; 400 g herbs for ash (parsley, coriander, leek, spinach); 250 ml pomegranate molasses (rob-e anar); 2 tbsp sugar; 200 g minced lamb or beef (with some fat); 50 g pomegranate seeds; 2 onions; 2 tbsp dried mint; 6 tbsp oil; salt (to taste); black pepper (to taste)

Sweet-sour pomegranate stew with herbs, split peas, rice and meatballs; an autumn and Yalda classic.

⏱ 120 min

Ingredients

375 g yellow split peas
375 g basmati rice
3¾ tsp turmeric
1500 g herbs for ash (parsley, coriander, leek, spinach)
940 ml pomegranate molasses (rob-e anar)
7½ tbsp sugar
750 g minced lamb or beef (with some fat)
190 g pomegranate seeds
7½ onions
7½ tbsp dried mint
22½ tbsp oil
salt (to taste)
black pepper (to taste)

Method

Boil the split peas with 1.5 l water and turmeric for 30 minutes, then add the rice and simmer for 20 minutes.
Add the herbs and small meatballs and simmer for 30 minutes.
Stir in the pomegranate molasses and sugar, simmer for 15 minutes, season and serve with pomegranate seeds.
For the garnish fry onion rings until crisp and briefly sizzle dried mint in hot oil (nana dagh).