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

75 g yellow split peas
75 g basmati rice
¾ tsp turmeric
300 g herbs for ash (parsley, coriander, leek, spinach)
190 ml pomegranate molasses (rob-e anar)
1½ tbsp sugar
150 g minced lamb or beef (with some fat)
38 g pomegranate seeds
1½ onions
1½ tbsp dried mint
4½ 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).