Ash-e Anar - Persian Pomegranate and Herb Pottage
It’s time for another ash recipe, this time Ash Anar. This Persian pomegranate and herb pottage is so comforting during the colder months. As I explained in my Ashe Reshteh recipe, the closest English word to Aash I can think of is ‘pottage’ (a thick soup of vegetables and often meat). Aash however has an additional criteria: It always involves fresh herbs. Since this particular one is Ash-e Anar, it also involves pomegranates, so if you like the fruity, sour taste of this gorgeous fruit, this ash recipe is for you!
We’ll be using pomegranate juice and molasses to infuse our ash with this magical flavour. You only need a fresh pomegranate, if you want to sprinkle the seeds as garnish on top. However, if you can’t find natural, high-quality pomegranate juice, you can blend fresh pomegranates and sieve out the seeds to make your juice.
Traditionally Ash-e Anaar has meatballs in it. I made them optional in my recipe because I honestly think this delicious dish doesn’t require any meat. This time I added them to show you how in case you want to include them. That being said, it can be a flavour-packed vegan dish, if that’s what you prefer!
Aash Anaar is the perfect dish to make on Yalda night, the winter solstice, that Persians celebrate since ancient times.
Cook the most popular Persian dishes at home with the help of my e-book.
Time
Prep: 30 min (can be done during the cooking time)
Cook: 1h 30min
Total: 1h 30
Ingredients (serving 4)
2.4 litres/10 cups freshly boiled water
500ml/2 cups pomegranate juice
100g/3.6oz spinach or swiss chard, roughly chopped
100g/3.6oz fresh parsley (after removing the large stalks), roughly chopped
100g/3.6oz fresh coriander (cilantro), roughly chopped
50g/1.8oz fresh chives, roughly chopped
50g/1.8oz beetroot leaves (optional)
90g/3.2oz basmati rice
80g/2.8oz yellow split peas
2 large onions
10 cloves garlic
8 tbsp vegetable oil
3 tbsp dried mint
2 tbsp pomegranate molasses
2 tsp turmeric
1 tsp black pepper
Salt to taste
Pomegranate seeds as garnish
For the meatballs (optional):
250g/8.8oz ground beef
6 tbsp vegetable oil
1/2 tsp black pepper
1/4 tsp turmeric
1/4 tsp salt
Method for preparing Ash-e Anar
Prep the rice and yellow split peas
Wash the rice and cover it with water. Let it soak for 15 to 30 minutes to allow the rice corn to soften.
Bring the water to a boil and transfer it to a pot. Wash the yellow split peas and add them to the boiling water. Season with turmeric, black pepper and salt and let them simmer for 30 minutes.
In the meantime crush the rice corn by grinding them between your fingers and thumb. Once they are split into small pieces, drain the soaking water and add them to the simmering water and yellow split peas. Let both simmer together for another 30 minutes.
Make the meatballs (optional)
Combine the ground beef with turmeric, black pepper and salt. Roll it into small meatballs using the palms of both hands. Heat at least 6 tbsp vegetable oil in the pan and sear the meatballs in it. Carefully shake the pan every 30 seconds or so to roll the meatballs on the other side. Once they are lightly seared all around, remove them from the pan and add them to the soup. They continue to cook in the simmering water.
Prep the onions, garlic and mint
Heat 3 tbsp vegetable oil in a pan over medium temperature and caramelise the onions in two batches. You may need to reduce the temperature to ensure they slowly turn golden brown and don’t burn. This process takes around 15 minutes per batch. You will need to add more vegetable oil for the second batch.
Tip: add a few teaspoons of saffron water to bring the onions to the next level. Remove the caramelised onions and set them aside for later.
Sauté the garlic in 2 tbsp vegetable oil in the same pan over low to medium heat for about 3 minutes. Remove it from the pan and set it aside for later.
Use the same pan to sauté the dried mint with 1 tbsp vegetable oil over medium heat. It should only take 30 seconds, as mint burns very quickly. Remove it from the pan and set it aside.
Add the remaining ingredients
Roughly chop the spinach and herbs and add them to the other ingredients in the pot, one hour after you start cooking. Add 3/4 of the caramelised onions and garlic. Then add the pomegranate molasses and give it a good stir.
Let the ash simmer for 10 minutes, then add the pomegranate juice to it. Allow it to come to a simmer again, then taste it and add more pomegranate molasses and salt, if needed.
Serving Ash Anar
Transfer the Ash-e Anar to a serving bowl and garnish it with the remaining caramelised onions and garlic, the sautéed mint and pomegranate seeds, if you like. Enjoy!
I’d love to see your Ash-e Anar! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!
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