Persian
Aash-e Anar
“A tart pomegranate broth cradles tender beef meatballs and split peas, garnished with a fragrant herb mix.”
Medium1.5 hours
Where it comes from
Aash-e Anar, originating from the northern regions of Persia, especially Mazandaran, celebrates the harvest of pomegranates and the Islamic festival of Yalda.
Follow the thread
On the Palate
What goes into it
Proteins
Vegetables
Grains & Staples
Sauces & Condiments
How it's made
- 1
Mix ground beef with rice, herbs, and spices to form meatballs.
- 2
Brown onions and add meatballs to the pot.
- 3
Pour in pomegranate juice and bring to a simmer.
- 4
Stir in yellow split peas and cook until tender.
- 5
Garnish with mint and parsley before serving.
