Ash-e Anar
From Los Angeles chef Debb Michail, a recipe for a classic Iranian holiday dish in celebration of Shab-e Yalda, the start of the Iranian winter solstice festival.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at lifeandthyme.com.
Cooking tools:
- Stockpot
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
Ingredients
- 2 bunches parsley
- 2 bunches cilantro
- 2 bunches spinach
- ½ cup avocado oil
- 1 large onion, medium dice
- 6 large garlic cloves, roughly chopped
- 2 bunches of medium-sized beets, including beet tops
- 1 to 2 tbsp. salt
- 1 tsp. fresh black pepper
- 1 tsp. turmeric
- 1 cup basmati rice
- 32 oz. pure pomegranate juice (not from concentrate, no added sugar)
- 10 oz. pomegranate molasses
- About 3 quarts of water
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