Ash-e Anar (Persian Pomegranate, Meatball and Herb Soup)
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Ingredients
- 350 g beef mince
- 80 g basmati rice
- 3 tbsp pomegranate molasses
- 20 g fresh mint, chopped
- 1 onion, finely chopped
- 1 tsp ground turmeric
- 2 tbsp vegetable oil
- 1000 ml vegetable stock
- 2 tbsp pomegranate seeds
Nutrition (per serving)
- Calories
- 400 kcal
- Protein
- 19.7 g
- Carbohydrate
- 31.4 g
- of which sugars
- 12.9 g
- Fat
- 21.4 g
- of which saturates
- 6.4 g
- Fibre
- 1.7 g
- Salt
- 2.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the beef mince with a little grated onion and seasoning, then shape into 20 small meatballs.
- 2
Heat the vegetable oil in a large pot and fry the remaining onion and turmeric for 5 minutes, then add the vegetable stock and basmati rice and bring to a simmer.
- 3
Drop in the meatballs and simmer gently for 15 minutes until cooked through with no pink remaining.
- 4
Stir in the pomegranate molasses and mint and simmer for a further 10 minutes until the soup has thickened slightly.
- 5
Taste and balance the sweet-sour flavour with a little more pomegranate molasses if needed.
- 6
Ladle into bowls and scatter with pomegranate seeds to serve.
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