Persian Cuisine: Pomegranate Ash with Meatballs pairs with Shiraz

Persian Cuisine: Pomegranate Ash with Meatballs pairs with Shiraz ... 29/10/2016 Cuisine

Keywords:#Ash-e_Anar, #Cuisine, #Mia_Stainsby, #Naomi_Duguid, #Persia, #Persian, #Persian_Cuisine, #Pomegranate, #Shiraz, #Taste_of_Persia,

By Mia Stainsby
Ash-e Anar Pomegranite Ash with Meatballs from Taste of Persia by Naomi Duguid.

* * * Not to worry. Ash means soup, and with some flatbread, this is a Persian meal with legumes, lamb and rice all present. From Tastes of Persia by Naomi Duguid. — Mia Stainsby
1/4 cup (60 mL) extra-virgin olive oil
1 onion, sliced
1/2 tsp (2 mL) ground cinnamon
1/2 tsp (2 mL) turmeric
3/4 cup (185 mL) basmati rice, washed, drained
3/4 cup (185 mL) dried split peas, soaked in water for up to 12 hours, drained
8 cups (2 L) water, or as needed
1/4 lb (113 g) scallions, trimmed, finely chopped
2 cups (500 mL) flat leaf parsley, leaves, tender stems, finely chopped
2 cups (500 mL) coriander, leaves, stems, finely chopped
1 cup (250 mL) mint, leaves finely chopped
1 1/2 tbsp (22 mL) sea salt or to taste
4 tbsp (60 mL) pomegranate molasses
1 onion
1/2 lb (225 g) ground lamb
1 tsp (5 mL) seat salt
1/4 tsp (1 mL) freshly ground black pepper
Soup: Place oil in large heavy pot over medium-high heat, toss in the onion, cinnamon, turmeric and cook until the onion is translucent, 4 to 6 minutes. Add rice, split peas, water, then raise heat and bring to boil; then lower the heat to maintain a strong simmer and cook for 1 to 1 1/2 hours or until split peas are tender. Meanwhile, mix the onion thoroughly with the lamb. Add salt and pepper. Set aside, covered, in fridge.
Add scallions, parsley, coriander and mint to the soup and simmer for 30 minutes. Add salt and pomegranate molasses and stir.
Meatballs: About 15 minutes before serving, scoop about a heaped teaspoon of the meat mixture and roll into a ball and drop into the simmering soup. Once cooked, ladle hot soup into bowls, dividing meatballs.
Makes 6 servings.
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