Pomegranate Soup - Asheanar |
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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Asheanar is a thick Iranian soup, which is super healthy too with lentils and pomegranates. Pomegranates have many health benefits, Such as helping to clear clogged arteries and providing a rich supply of antioxidants. Ingredients:
3/4 cup lentils, large flat brown or green preferable |
2 tablespoons butter or margarine |
1 medium onion, chopped |
8 cups water (2 quarts) |
1 cup long-grain rice |
1 teaspoon turmeric |
salt and freshly ground pepper to taste |
1/2 cup chopped fresh parsley |
1/2 cup chopped green onions |
1 cup pomegranate juice |
3 tbls pomegranate seeds for garnish |
1 tablespoon butter |
2 tablespoons chopped fresh mint or 2 teaspoons crushed dried leaf mint |
1 tablespoon raisins |
1 lb ground beef, or minced venison, seasoned and shaped into meatballs |
how to make pomegranate juice |
water |
6 large pomegranates |
halve fruits and remove seeds in water |
the bitter yellow membrane will float while the seeds will sink |
strain seeds from water and pulse in a liquidizer till pulp |
strain pulp, squeese all liquids till juice extracted |
Directions:
1. Run cold water over lentils to clean them.
2. Set it aside to drain.
3. Melt 2 tablespoons butter in a large saucepan.
4. Add onion and saute until tender.
5. Add water, drained lentils, rice, turmeric, salt and pepper and meatballs.
6. Bring to a boil.
7. Reduce heat and cover.
8. Simmer over low heat 40 minutes or until lentils and rice are tender.
9. Open the pomegranate and extract the juice using a lemon squeezer. Or, separate the seeds
10. Add the pomegranate juice along with parsley and green onions
11. simmer about 15 minutes longer.
12. Melt 1 tablespoon butter in a small skillet.
13. Add mint. Saute until butter or margarine is golden brown. Pour over soup.
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