Daily conversations   Food & Restaurant   Travel & Car   Family   Home   Occupations   Kitchen   Week days & Seasons   School   Numbers   Colours   Parts of human body   Things   Persian language   Persian alphabet   Persian grammar   Persian Music   Persian foods   Persian poems   Iranian scientists   English words of Persian origin   Free Downloads   Support   Feedback   Upload your video   Search	Category  »  Persian foods >> Soups                        Aash-e Anaar Ingredients: (4 servings) basmati or long-grain rice, 200 grams vegetables (parsley, mint, coriander, spring-onion ends), 1 kg ground lamb or beef, 500 grams split peas, 3 spoons pomegranate paste, one glass marjoram, 2 spoons mint, one spoon onions, 4 large cooking oil salt black pepper Directions: Peel and slice two onions and fry in oil until slightly golden. Add 4-5 glasses of hot water, split-peas, salt and pepper and cook over low heat for about 10 minutes. Wash rice and add to the aash. Cook for another 15-20 minutes. Peel and grate two onions. Add to meat with salt and pepper and mix well. Shape into small balls and add to the aash. Wash vegetables, chop finely, add to the aash, and cook for another 15-20 minutes. Add in pomegranate paste and marjoram (if fresh marjoram is used, it should be finely chopped). Mix well and cook for a few more minutes. Fry mint in oil for a few minutes (if fresh mint is used, it should be finely chopped before frying). Add mint on top of the aash and serve. thx to: itto.org Aash-e Aaloo Polow Related links: Aash-e Aaloo Aash-e Gandom Aash-e Sholeh-Ghalamkar Add this page to Your Favorites   Aash-e Aaloo Polow
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