Photograph of the finished Ash anar

Middle East · Canh nước lựu viên thịt rau thơm

Ash anar

1 hr 40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 1.9 lb
  • Photograph of Pomegranate molasses Pomegranate molasses ¾ cup
  • Photograph of Pomegranate seeds Pomegranate seeds 11.3 oz
  • Photograph of Basmati rice Basmati rice 8.5 oz
  • Photograph of Dried shelled peas Dried shelled peas 8.5 oz
  • Photograph of Herbs Herbs 8.5 oz
  • Photograph of Onion Onion 2.8
  • Photograph of Turmeric powder Turmeric powder 0.7 oz
  • Photograph of Mint leaves Mint leaves 2.1 oz
  • Photograph of Olive oil Olive oil ⅔ cup

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.

Start cooking