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Ash-e Anar ba Koofteh Ghelgheli – Thick Pomegranate Soup with Meatballs and Mint Oil آش انار

Ash-e Anar ba Koofteh Ghelgheli – Thick Pomegranate Soup with Meatballs and Mint Oil آش انار

Keyword Ash-e Anar ba Koofteh Ghelgheli – Thick Pomegranate Soup with Meatballs and Mint Oil آش انار
Author Labsalliebe

Ingredients

INGREDIENTS ASH-E ANAR

  • 1 tbsp olive oil
  • 1 onion
  • 1 tsp turmeric
  • 2 cloves garlic
  • 100 g rice
  • 100 g lapeh yellow split peas
  • 100 g spinach fresh
  • 100 g cilantro fresh
  • 100 g parsley fresh
  • 40 g mint fresh
  • 4 spring onions
  • salt, pepper
  • 400 ml pomegranate juice
  • 4 tbsp pomegranate molasses
  • 100 g sugar

INGREDIENTS MEATBALLS

  • 1 onion
  • 500 g ground lamb
  • 1/2 tsp cinnamon
  • salt, pepper

INGREDIENTS TOPPING NANA DAGH

  • 5 tbsp olive oil
  • 3 tbsp nana mint dried finely ground
  • pomegranate seeds optional

Instructions

PREPARATION ASH-E ANAR

  1. Heat the oil in a pot.

  2. Peel and dice the onion, then sauté it until golden brown.

  3. Add turmeric and garlic cloves, and stir once.

  4. Now, add the split peas and pour in water to cover them slightly. Bring to a boil. Reduce the heat and let the split peas simmer for 30 minutes.

  5. Meanwhile, wash and dry the herbs, remove from the stems, and chop finely.

  6. Slice the spring onions into thin rings.

  7. After 30 minutes, add the spring onions, chopped herbs, salt, and pepper to the pot. Let it simmer for another 30 minutes.

PREPARATION MEATBALLS

  1. Meanwhile, grate the onion and squeeze out all the excess liquid.

  2. Season the ground meat with the squeezed onion, cinnamon, salt, and pepper.

  3. Knead the mixture until it is smooth and well combined.

  4. Shape into small balls and place them on a plate.

  5. After cooking for 1 hour, add the meatballs and rice to the pot. Let it simmer for another 30 minutes.

  6. Then, add the pomegranate juice, pomegranate molasses, and sugar to the soup. Continue simmering for another 30 minutes with the lid slightly ajar.

  7. Taste and adjust the flavor by adding more pomegranate molasses or sugar, depending on whether you want it more tart or sweet.

PREPARATION NANA DAGH TOPPING

  1. Start by removing the seeds from the pomegranate.
  2. For the Nana Dagh, heat the olive oil and add the dried mint, then immediately remove it from the heat. Allow the mixture to steep for a few minutes until the fragrance develops. Be careful not to burn the mint, as it will taste bitter.
  3. Pour the hot mint oil over the soup and garnish with pomegranate seeds and fresh herbs, if desired.