Main CourseSoup

Aash-e Anar (Pomegranate Soup)

Name: Aash-e Anar (Pomegranate Soup)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 racions
Cuisine: persian
Ingredients: 250 g ground beef lean; 0,5 u yellow onion grated; 1 cs all-purpose flour; 0,5 ct salt; 0,25 ct black pepper; 1 u yellow onion finely chopped; 2 cs olive oil; 1 ct turmeric; 0,5 tassa split peas rinsed; 4 tassa pomegranate juice unsweetened; 2 tassa water; 0,5 tassa fresh mint chopped; 0,5 tassa fresh cilantro chopped; 0,5 tassa fresh parsley chopped; 0,25 tassa rice rinsed; 2 cs pomegranate molasses; 1 ct sugar (opcional); 0,25 tassa pomegranate seeds (opcional)

This vibrant Persian pomegranate soup is a delightful balance of sweet and sour flavors, featuring tender meatballs, split peas, and fresh herbs. It's a comforting and hearty dish, perfect for a cool evening.

Una recepta original de Forkin

Temps total: 1 h 30 min
Racions: 4
Dificultat: Mitjana
Per ració: 522 kcal

Informació sobre al·lèrgens: pot contenir gluten. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

meatballs

250 gground beef, lean
0,5 uyellow onion, grated
1 csall-purpose flour
0,5 ctsalt
0,25 ctblack pepper

soup base

1 uyellow onion, finely chopped
2 csolive oil
1 ctturmeric
0,5 tassasplit peas, rinsed

soup liquid

4 tassapomegranate juice, unsweetened
2 tassawater

herbs

0,5 tassafresh mint, chopped
0,5 tassafresh cilantro, chopped
0,5 tassafresh parsley, chopped

thickener

0,25 tassarice, rinsed

seasoning

2 cspomegranate molasses
1 ctsugar(opcional)

garnish

0,25 tassapomegranate seeds(opcional)

Estris

grater · large pot · mixing bowl · dutch oven

Elaboració

Pas a pas

1
In a medium bowl, combine the ground beef, grated onion, flour, salt, and black pepper for the meatballs.
Uns 5 min
Nota de cuina: Ensure the grated onion is squeezed of excess liquid before adding to the meat mixture.
2
Mix well until just combined, then form into small, marble-sized meatballs and set aside.
Uns 10 min
Nota de cuina: Wet your hands slightly to prevent the meat mixture from sticking.
3
Heat olive oil in a large pot or Dutch oven over medium heat.
Uns 1 min
4
Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes.
Uns 7 min
5
Stir in the turmeric and cook for another minute until fragrant.
Uns 1 min
6
Add the rinsed split peas to the pot and stir to combine.
Uns 1 min
7
Pour in the pomegranate juice and water, then bring the mixture to a boil.
Uns 5 min
8
Reduce the heat to low, cover the pot, and simmer for 20 minutes to allow the split peas to partially cook.
Uns 20 min
9
Gently add the prepared meatballs to the simmering soup.
Uns 2 min
Nota de cuina: Add them one by one to prevent them from sticking together.
10
Stir in the chopped fresh mint, cilantro, parsley, and rinsed rice.
Uns 1 min
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.
Uns 25 min
Nota de cuina: Stir occasionally to prevent the rice from sticking to the bottom of the pot.
12
Stir in the pomegranate molasses. Taste and adjust seasoning with additional salt, pepper, or optional sugar to balance the flavors.
Uns 2 min
Nota de cuina: The amount of sugar needed will depend on the sweetness of your pomegranate juice and personal preference.
13
Ladle the hot soup into bowls and garnish with fresh pomegranate seeds, if desired.

Per ració

Nutrició

57%Puntuació

Calories: 521,8kcal
Proteïnes: 19g
Hidrats de carboni: 67g
Greixos: 20,5g
Fibra: 5,7g
Sucre: 42,1g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover Aash-e Anar in an airtight container in the refrigerator.

Com reescalfar-ho

Gently reheat on the stovetop over low heat, adding a splash of water or pomegranate juice if the soup has thickened too much.