Ash-e Anar (Persian Pomegranate Soup with Herbs and Meatballs)
Photographer: Armando Rafael. Food stylist: Rebecca Jurkevich. Prop stylist: Vanessa Vazquez.
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 www.jewishfoodsociety.org.
Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Mixing bowl
- Pot
- Stove
- Spoon
- Ladle
Ingredients
- ½ cup extra long basmati rice
- 32 oz. pomegranate juice
- 32. oz water
- 1 small beet, peeled and chopped
- ¾ lb ground beef
- 1 bunch fresh parsley, very finely chopped
- 1 bunch fresh cilantro, very finely chopped
- 1 bunch fresh chives, very finely chopped
- ½ bunch fresh mint, very finely chopped
- 10 oz. frozen, chopped spinach
- 2 ½ tablespoons dried dill
- 2 tablespoons tamarind concentrate
- 1 ½ teaspoon salt
- ¼ teaspoon ground black pepper
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