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 portioner
Cuisine: persian
Ingredients: 250 g ground beef lean; 0,5 stk. yellow onion grated; 1 spsk. all-purpose flour; 0,5 tsk. salt; 0,25 tsk. black pepper; 1 stk. yellow onion finely chopped; 2 spsk. olive oil; 1 tsk. turmeric; 0,5 kop split peas rinsed; 4 kop pomegranate juice unsweetened; 2 kop water; 0,5 kop fresh mint chopped; 0,5 kop fresh cilantro chopped; 0,5 kop fresh parsley chopped; 0,25 kop rice rinsed; 2 spsk. pomegranate molasses; 1 tsk. sugar (valgfrit); 0,25 kop pomegranate seeds (valgfrit)

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.

En original opskrift af Forkin

Tid i alt: 1 t. 30 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 522 kcal

Allergenoplysninger: kan indeholde gluten. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

meatballs

250 gground beef, lean
0,5 stk.yellow onion, grated
1 spsk.all-purpose flour
0,5 tsk.salt
0,25 tsk.black pepper

soup base

1 stk.yellow onion, finely chopped
2 spsk.olive oil
1 tsk.turmeric
0,5 kopsplit peas, rinsed

soup liquid

4 koppomegranate juice, unsweetened
2 kopwater

herbs

0,5 kopfresh mint, chopped
0,5 kopfresh cilantro, chopped
0,5 kopfresh parsley, chopped

thickener

0,25 koprice, rinsed

seasoning

2 spsk.pomegranate molasses
1 tsk.sugar(valgfrit)

garnish

0,25 koppomegranate seeds(valgfrit)

Udstyr

grater · large pot · mixing bowl · dutch oven

Fremgangsmåde

Trin for trin

1
In a medium bowl, combine the ground beef, grated onion, flour, salt, and black pepper for the meatballs.
Ca. 5 min.
Kokkens note: 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.
Ca. 10 min.
Kokkens note: 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.
Ca. 1 min.
4
Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes.
Ca. 7 min.
5
Stir in the turmeric and cook for another minute until fragrant.
Ca. 1 min.
6
Add the rinsed split peas to the pot and stir to combine.
Ca. 1 min.
7
Pour in the pomegranate juice and water, then bring the mixture to a boil.
Ca. 5 min.
8
Reduce the heat to low, cover the pot, and simmer for 20 minutes to allow the split peas to partially cook.
Ca. 20 min.
9
Gently add the prepared meatballs to the simmering soup.
Ca. 2 min.
Kokkens note: Add them one by one to prevent them from sticking together.
10
Stir in the chopped fresh mint, cilantro, parsley, and rinsed rice.
Ca. 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.
Ca. 25 min.
Kokkens note: 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.
Ca. 2 min.
Kokkens note: 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.

Pr. portion

Næringsindhold

57%Score

Kalorier: 521,8kcal
Protein: 19g
Kulhydrat: 67g
Fedt: 20,5g
Kostfibre: 5,7g
Sukker: 42,1g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

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

Genopvarmning

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