Back to 6 servings soup 3 tablespoons olive oil, divided 1 medium yellow onion, chopped 2 cloves garlic, chopped 1 teaspoon turmeric 0.5 cup yellow split peas, picked over and rinsed 0.5 cup white basmati rice, soaked in cold water 30 minutes, drained 8 cups water 1.5 teaspoons salt, plus more to taste 0.25 teaspoon black pepper 1 sprig fresh mint 0.5 cup pomegranate molasses, a tart kind preferred 1 small beet, grated 1 cup fresh pomegranate juice, unsweetened, optional, for extra tartness sugar or sweetener, optional, added gradually to taste meatballs 1 pound ground beef or lamb, or a combination 0.5 small yellow onion, grated, excess liquid squeezed out 2 cloves garlic, finely chopped 2 tablespoons fresh parsley, chopped 2 tablespoons fresh dill, chopped 2 tablespoons fresh cilantro, chopped 0.5 teaspoon advieh, Persian spice mix 0.75 teaspoon salt black pepper, to taste garnish fresh chopped herbs (parsley, dill, cilantro, mint), for garnish pomegranate seeds, for garnish
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1 Step 1: Pour 2 tablespoons of the olive oil into a big pot set over medium heat. Add the chopped onion and stir it occasionally until it turns soft, roughly 6 minutes.2 Step 2: Add the garlic and turmeric and cook, stirring, for 2 minutes until fragrant.3 Step 3: Add the split peas, 8 cups water, 1.5 teaspoons salt and the pepper. Bring to a boil, then reduce to a simmer and cook partly covered, stirring now and then, 20 to 30 minutes, until the peas are nearly tender. Watch for foaming and stir often so the peas don't stick.4 Step 4: Break the soaked rice into small bits with your fingers, add it to the pot with the mint sprig, and return to a gentle boil. Simmer partly covered, stirring now and then, for 20 minutes until the rice is soft.5 Step 5: While the soup simmers, make the meatballs: combine the grated onion, garlic, parsley, dill, cilantro, advieh, 0.75 teaspoon salt and pepper. Add the meat and mix gently just until combined.6 Step 6: Shape the mixture into about 30 small meatballs, roughly 1 teaspoon each, using wet hands.7 Step 7: Remove the mint sprig from the soup. Stir in the pomegranate molasses, the grated beet and, if using, the fresh pomegranate juice.8 Step 8: Gently add the meatballs to the soup, cover and simmer 20 minutes until the meatballs are cooked through, with no pink inside (165°F (74°C) for poultry, 160°F (71°C) for ground meat). The split peas should be tender but not mushy.9 Step 9: Taste and adjust the salt. If the soup is too tart, stir in sugar or another sweetener a little at a time until balanced.10 Step 10: Ladle into bowls and garnish with fresh chopped herbs and pomegranate seeds. Serve warm.getsaucepan.com/r/46dbdc31-ae22-512d-acaa-4ca045b62558
Cook this in Saucepan Ash-e Anar (Persian Pomegranate Soup with Meatballs) as one big step at a time. Hands free, with timers that ring.
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