Ingredients: |
Ingredients: For the soup:
2-4 T vegetable oil
1 medium yellow onion, minced
5 cloves garlic, minced
1 t turmeric
2½ t ground cumin
1½ cups yellow split peas (or 3/4 cup each: yellow split peas and rice)
8 cups chicken stock, low sodium if commercial
⅔ cup pomegranate molasses
For the meatballs:
1 medium yellow onion, minced
4-5 cloves garlic, minced
1½ lbs ground beef (or lamb)
1/2 cup finely chopped Italian parsley
1/2 cup finely chopped cilantro
2 T dried mint
2 t sea salt
For garnish:
Pomegranate seeds (count on at least 1 pomegranate, preferably 2)
thickened plain yogurt
Chopped parsley and cilantro
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Directions: |
Directions:Heat the oil in a large Dutch oven over medium high heat. Add the onions with a pinch of salt. Stir occasionally and let caramelize. When they are golden brown, add the garlic. Cook only until garlic is fragrant.
Add the turmeric and cumin. Stir, and let cook for 30-60 seconds. Then add the split peas and stock. Bring to a boil, cover, and reduce the heat to maintain a gentle simmer.
Let the soup simmer for 60-90 minutes until the split peas are almost done. While the soup is simmering, make the meatballs. Stir together all of the ingredients.
Use wet hands to form walnut-sized balls of the mixture. Brown the meatballs on one side and then remove.
When the soup has been simmering for an hour, stir in the pomegranate molasses. Then carefully add the meatballs. Bring back to a simmer and then cover again and simmer gently for 20 minutes, or until the meatballs are cooked through. Taste for additional salt or pepper.
Serve with yogurt, fresh chopped cilantro and parsley, and fresh pomegranate seeds. |
This recipe for Persian Pomegranate Soup with Meatballs (Ash-e Anar) is from