ASH-E ANAR (PERSIAN POMEGRANATE SOUP)
I found this recipe online and have cleaned it up for easy directions. Very traditional and wonderful flavor. Play around with spices to increase the heat as desired.
Provided by Nick Boileau
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 23
Steps:
- Heat oil in a heavy stockpot over medium-high heat. Add chopped onions and saute until soft, about 5 minutes. Add garlic and cook until browned, about 2 minutes. Stir in split peas; cook until peas take on a bit of color, about 1 minute.
- Pour chicken stock into the pot. Add pepper, turmeric, paprika, cayenne, fennel seeds, and cinnamon stick. Bring soup to a boil. Reduce heat and simmer until peas are tender, about 20 minutes.
- While soup is simmering, prepare meatballs. Mix lamb, minced onion, mint, parsley, and garlic together. Form into walnut-sized meatballs. Drop meatballs into the simmering soup. Cook until no longer pink in the center, about 10 minutes.
- Discard cinnamon stick from the soup. Add basmati rice, parsley, mint, pomegranate molasses, and honey. Cook until rice softens, about 20 minutes.
- Ladle soup into bowls and garnish with pomegranate seeds and cream.
Nutrition Facts : Calories 514.1 calories, Carbohydrate 56.5 g, Cholesterol 67.8 mg, Fat 22.7 g, Fiber 7.9 g, Protein 23.7 g, SaturatedFat 7.9 g, Sodium 743.9 mg, Sugar 19.9 g
AASH-E GANDOM
Make and share this Aash-E Gandom recipe from Food.com.
Provided by daan6822
Categories Southwest Asia (middle East)
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak peas, beans, lentils and wheat in water for 4-5 hours.
- Peel and chop onions and fry in oil until slightly golden.
- Add hot water, peas, beans, lentils, wheat, turmeric, salt and pepper, and cook over low heat for about one hour, stirring frequently.
- Wash and chop spinach and add to the aash. Cook for another 10-15 minutes.
- Fry one spoonful of flour in oil for a few minutes and add to the aash.
- Stir and cook for a few more minutes.
Nutrition Facts : Calories 237.8, Fat 1.7, SaturatedFat 0.3, Sodium 218.7, Carbohydrate 47, Fiber 13.5, Sugar 5.2, Protein 13.9
AASH-E SHOLEH-GHALAMKAR
Make and share this Aash-E Sholeh-Ghalamkar recipe from Food.com.
Provided by daan6822
Categories Southwest Asia (middle East)
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Soak peas, beans and lentils in water for 4-5 hours.
- Peel and chop onions and fry in oil until slightly golden.
- Cut meat into small pieces and fry with onions until it changes colour.
- Add peas, beans, lentils, turmeric, salt, pepper and hot water, and cook over low heat for about one hour.
- Wash rice and add to the aash. Cook for another 20-30 minutes.
- Wash vegetables and chop finely. Add to aash and cook for another 10-15 minutes, stirring frequently.
- Add more hot water during cooking if necessary.
Nutrition Facts : Calories 419.2, Fat 21.6, SaturatedFat 8.5, Cholesterol 27.3, Sodium 84.8, Carbohydrate 46.9, Fiber 10.3, Sugar 8, Protein 12.8
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