Name: Ash-e anar
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6 servings
Cuisine: Persian
Ingredients: 100 g yellow split peas (rinsed); 100 g short-grain rice (rinsed); 1 large onion (finely chopped); 3 tbsp neutral oil; 1 tsp ground turmeric; 1.5 l water; 1.5 tsp salt; 0.5 tsp black pepper; 100 g flat-leaf parsley (finely chopped); 100 g coriander (finely chopped); 50 g spring onion greens (finely chopped); 30 g fresh mint (finely chopped); 500 ml pomegranate juice (unsweetened); 4 tbsp pomegranate molasses; 1 tbsp sugar (optional, to taste); 250 g minced lamb or beef; 1 small onion (grated and squeezed dry); 0.5 tsp salt; 0.25 tsp black pepper; 2 tbsp dried mint; 2 tbsp neutral oil; 3 tbsp pomegranate seeds

For the soup

100 g yellow split peas, rinsed
100 g short-grain rice, rinsed
1 large onion, finely chopped
3 tbsp neutral oil
1 tsp ground turmeric
1 ½ l water
1 ½ tsp salt
½ tsp black pepper

Herbs and pomegranate

100 g flat-leaf parsley, finely chopped
100 g coriander, finely chopped
50 g spring onion greens, finely chopped
30 g fresh mint, finely chopped
500 ml pomegranate juice, unsweetened
4 tbsp pomegranate molasses
1 tbsp sugar, optional, to taste

For the meatballs

250 g minced lamb or beef
1 small onion, grated and squeezed dry
½ tsp salt
¼ tsp black pepper

To finish

2 tbsp dried mint
2 tbsp neutral oil
3 tbsp pomegranate seeds

Ash-e anar

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