Photograph of the finished Ash-e anar

Middle East · Canh đậu nước lựu Ash-e anar

Ash-e anar

1 hr 40 min Hands-on time + 8 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pomegranate seeds Pomegranate seeds 600 g
  • Photograph of Pomegranate molasses Pomegranate molasses 160 ml
  • Photograph of Basmati rice Basmati rice 240 g
  • Photograph of Lentils Lentils 320 g
  • Photograph of Pork Pork 600 g
  • Photograph of Herbs Herbs 280 g
  • Photograph of Onion Onion 2.4
  • Photograph of Turmeric powder Turmeric powder 16 g
  • Photograph of Sugar Sugar 60 g
  • Photograph of Oil Oil 140 ml

Method

  1. 1 Soak the yellow lentils for 8 hours, then cook them with rice and turmeric for 40 minutes.
  2. 2 Shape the minced meat into small, pea-sized balls and add them to the pot, cooking for 12 minutes.
  3. 3 Squeeze the pomegranate seeds to extract the juice, then pour it into a pot along with the concentrated pomegranate syrup.
  4. 4 Pomegranate juice should only be added at the end; simmering it for too long will turn the sweet and sour taste of the pomegranate into bitterness.
  5. 5 Sauté the chopped herbs separately for 10 minutes until they darken, then add them to the pot.
  6. 6 Add sugar to balance the sourness, then sprinkle fresh pomegranate seeds on top of the bowl.

With an appliance

  • Pressure cooker 1 hr 4 min

    Replace step 1: cook the soaked lentils with rice and turmeric under high pressure for 12 minutes, then release the pressure naturally for 10 minutes; this reduces the cooking time to about 18 minutes compared to the usual 40 minutes. The lentils and rice will be tender, and the broth will thicken naturally without needing to add more water. The meatballs, pomegranate juice, and vegetables from steps 2–5 should still be added after opening the lid to prevent them from becoming mushy or bitter.

Start cooking