Aash-e Anar (Pomegranate Soup)

تحضير المكوّنات

المكوّنات

طريقة التحضير

خطوة بخطوة

1. 1

   In a medium bowl, combine the ground beef, grated onion, flour, salt, and black pepper for the meatballs.

   حوالي 5 د

   ملاحظة الطاهي: Ensure the grated onion is squeezed of excess liquid before adding to the meat mixture.

2. 2

   Mix well until just combined, then form into small, marble-sized meatballs and set aside.

   حوالي 10 د

   ملاحظة الطاهي: Wet your hands slightly to prevent the meat mixture from sticking.

3. 3

   Heat olive oil in a large pot or Dutch oven over medium heat.

   حوالي 1 د

4. 4

   Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes.

   حوالي 7 د

5. 5

   Stir in the turmeric and cook for another minute until fragrant.

   حوالي 1 د

6. 6

   Add the rinsed split peas to the pot and stir to combine.

   حوالي 1 د

7. 7

   Pour in the pomegranate juice and water, then bring the mixture to a boil.

   حوالي 5 د

8. 8

   Reduce the heat to low, cover the pot, and simmer for 20 minutes to allow the split peas to partially cook.

   حوالي 20 د

9. 9

   Gently add the prepared meatballs to the simmering soup.

   حوالي 2 د

   ملاحظة الطاهي: Add them one by one to prevent them from sticking together.

10. 10

    Stir in the chopped fresh mint, cilantro, parsley, and rinsed rice.

    حوالي 1 د

11. 11

    Continue to simmer, uncovered, for another 20-25 minutes, or until the meatballs are cooked through, the split peas are tender, and the rice is soft.

    حوالي 25 د

    ملاحظة الطاهي: Stir occasionally to prevent the rice from sticking to the bottom of the pot.

12. 12

    Stir in the pomegranate molasses. Taste and adjust seasoning with additional salt, pepper, or optional sugar to balance the flavors.

    حوالي 2 د

    ملاحظة الطاهي: The amount of sugar needed will depend on the sweetness of your pomegranate juice and personal preference.

13. 13

    Ladle the hot soup into bowls and garnish with fresh pomegranate seeds, if desired.