Aash-e Anaar

Aash-e Anaar


* 200 grams basmati or long-grain rice
* 1 kg mixed herbs (parsley, mint, coriander, spring-onion ends)
* 500 grams ground lamb or beef
* 3 spoons split peas
* one glass pomegranate paste
* 2 spoons marjoram
* one spoon mint
* 4 large onions
* cooking oil
* salt
* black pepper


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 around 10 minutes. Rinse rice and add to the aash. Cook for 15-20 minutes.

Grate two onions. Add to meat with salt and pepper and mix. Form into small balls and add to the aash. Wash herbs, chop finely, add to the aash, and cook for 15-20 minutes. Add in pomegranate paste and marjoram. Mix well and cook for a few more minutes.

Fry mint in oil for a few minutes. Add mint on top of the aash and serve.

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