Ash anar

Method

1. 1 Mix the ground beef with grated onion, turmeric, and pepper, then roll into small, finger-sized balls.
2. 2 Simmer the rice and hulled peas for 30 minutes to thicken the broth naturally.
3. 3 The broth is thickened by rice and beans, not flour; that's the signature consistency of Persian soups.
4. 4 Add the meatballs and cook for 15 minutes without stirring vigorously to prevent them from breaking.
5. 5 Pour in the pomegranate syrup and add the chopped herbs, then cook for another 12 minutes.
6. 6 Season to achieve a balanced sweet and sour taste, then sprinkle with fresh pomegranate seeds and dried mint leaves fried in oil.

With an appliance

• Pressure cooker 50 min

  Replace step 2: simmer the rice and beans under high pressure for 10 minutes, then release the pressure and continue cooking in a regular pot.