Ash-e Anar - Persian Pomegranate Soup with Fresh Herbs and Mini Meatballs

I've let many winters and pomegranate seasons go by without writing about آش انار ash-e anar. But today, as I watch the icy snowflakes hit the windows and pile up all around the house, I can't think of a better reason to post a recipe for this hearty and tasty ash-e anar. 

The tradition of making warm ash on cold days, or when you're feeling under the weather and need a little comfort, was passed down to me by my mother. I make ash reshteh all the time, and chances are, if you open my refrigerator, you'll find a bowl tucked in somewhere. And after all these years living in America, it's only recently that I've begun to find large, ruby-red, juicy pomegranates at the markets nearby, just the kind I grew up with. 

You can make this soup with brown or green lentils if you prefer them to yellow split peas. If you choose to use لپه lapeh (yellow split peas), I would recommend boiling them for 7-10 minutes on medium heat, skimming off any foam that rises to the surface, then draining them before adding to the stew. When making the کوفته قلقلی (koofteh ghelgheli, mini meatballs), try to shape them as tiny as possible, small enough to scoop up easily with a tablespoon. 

If you find the soup a little too sour for your taste, add a touch of sugar to balance the flavors. This recipe serves 6-8 people, but you can easily cut it in half for a smaller batch. And don't skip the نعنا داغ (nana dagh), the fried mint and oil mixture.

Ash-e Anar - Pomegranate Soup

Ingredients
Serves 6-8

-1 pound ground meat (lamb, beef, or turkey)
-1 cup rice, rinsed and drained
-1/2 cup yellow split peas, rinsed
-1 large onion, chopped
-2-3 cloves of garlic, minced
-1 bunch parsley, stems removed, finely chopped
-1 bunch cilantro, finely chopped
-1 bunch scallion, green parts only, finely chopped
-2 tablespoons finely chopped fresh mint leaves
-1 tablespoon finely chopped fresh tarragon
-1/2 cup pomegranate molasses (add  more to taste)
-1/2 teaspoon turmeric Powder
-Salt and pepper to taste
-2 tablespoons dried mint
-2-3 tablespoons pomegranate seeds, for garnish
-Vegetable oil or olive oil


Method:

1. In a medium saucepan, combine the yellow split peas and 2 cups of water. Bring to a boil over medium-high heat, skimming off any foam from the surface. Reduce the heat, and cook for about 10 minutes. Drain and set aside.
2. Heat 3 tablespoons of oil in a large pot over medium heat. Add the onion and cook until golden brown. Add the garlic, and saute for 2-3 minutes, stirring frequently. Add 1/4 teaspoon turmeric powder, stir well.
3. Add the rice, split peas, and 8 cups of water to the pot. Bring to a gentle boil over medium-high heat. Reduce the heat and cook over medium-low heat for 30 minutes with the lid slightly ajar, stirring occasionally. 
4. In the meantime, combine the meat with 2-3 tablespoons of the chopped vegetables, 1/4 teaspoon turmeric, salt, and pepper. Mix well. Form the meat mixture into tiny meatballs.
5. Heat 2 tablespoons of oil in a skillet over medium heat and fry the meatballs until brown on all sides. Set aside.
6. Add the meatballs, pomegranate molasses, remaining chopped herbs, salt, and pepper to the pot. Cover and simmer on low heat for another 30-40 minutes.
7. In a small pan, heat 2-3 tablespoons of oil over medium heat, add a pinch of turmeric and 2 tablespoons of dried mint, stir, and remove from heat. 

ladle the ash into a large serving bowl. Drizzle with nana dagh and garnish with pomegranate seeds, if desired.  Serve with warm bread.

Enjoy!

Shab-e Yalda 2014: Baslogh Recipe to Celebrate the Persian Yalda Night

The early sunsets, short days, and long nights of autumn will come to an end this upcoming Sunday, December 21st. The earliest sunsets of the year occur during the week leading up to the winter solstice, and on the shortest day of the year, the sun sets at 4:32 PM and rises again at 7:17 AM the next day here in New York. Beginning on the 1st day of winter, the days start to grow longer, though the change is so gradual that it won't feel noticeable for several days. 

The longest night of the year is known as  Shab-e Yalda in Persian. The word Yalda means birth, and it refers to the birth of Mithra, the god of light and justice. Traditionally, the night of Yalda is celebrated with friends and family gathering around a کرسی - korsi or سفره  - sofreh (festive spread) or a table with seasonal fruits: bowls of ruby-red pomegranates, platters of sweet sliced watermelons, and ripe persimmons.  A bowl of ajil (nuts, seeds, and dried fruits), sweets, and a book of Hafez's poetry. 

This celebration usually begins after dinner and continues late into the night with poetry reading, storytelling, and music to celebrate the victory of light over darkness, the start of a new season, and to make the long hours of the night go by faster. For me, it is also a way of remembering those who kept this tradition alive through the centuries: people gathered on cold winter nights around a small oil lamp or a simple wood-burning fire, with limited food yet an abundant spirit. And still, they passed down the magic of Shab-e Yalda from generation to generation.

Among the sweets commonly served, baslogh is widely recognized as a classic yalda shirini (Yalda sweet). باسلوق  - Baslogh is a soft starch-based confection infused with rosewater, and each individual piece is completely coated with shredded coconuts and topped with walnuts. In addition to rosewater, saffron and ground cardamom may be used as well. For this recipe, you will need a little patience as it does require constant stirring.

Baslogh (Persian Rosewater Coconut Confection)

Ingredients

Makes about 14 pieces

-1/2 cup cornstarch
-1 cup (8-ounces) granulated sugar
-1 1/2 cups water
-1/2 cup rosewater
-1 teaspoon lemon juice
-1/4 cup walnut halves
-1 tablespoon unsalted butter
-1 cup sweetened shredded coconut

Method:

1. Pour the shredded coconut into a large bowl. Set aside.
2. In a medium saucepan, combine sugar and 1 cup of water. Bring to a boil over medium-high heat until the sugar is completely dissolved. Reduce the heat and let it simmer.
3. In a small saucepan, mix the cornstarch and 1/2 cup of cool water together in a small saucepan. Stir until the mixture is completely smooth. 
4. Add the dissolved cornstarch to the simmering sugar syrup. Bring to a gentle boil and stir constantly until the mixture is smooth and no longer lumpy. Reduce the heat to low and simmer, stirring frequently until thickened for about 15-20 minutes. Add the rosewater, butter, and lemon juice, and cook for another 5-7 minutes. Stirring constantly.
5. Working quickly, drop spoonfuls of the hot mixture into the bowl of shredded coconut. Roll and shape each spoonful into a ball, coating all sides evenly in the coconut. Press a walnut half into the center of each baslogh. Arrange the pieces on a serving platter and serve with tea.

Happy Shab-e Yalda!

Zeytoon Parvardeh-Persian Olive, Pomegranate and Walnut Salad

This is a tasty side dish made with green olives, pomegranate seeds, and walnuts combined and marinated with pomegranate molasses, fresh herbs, and garlic. زیتون پرورده Zeytoon Parvardeh is a well-liked appetizer from the northwestern region of Gilan province. The authentic zeytoon parvardeh is prepared with aromatic fresh herbs from the area. However, I've learned that I can substitute fresh or dried mint instead. I love the way these ingredients come together so wonderfully in one dish, with their different flavors and textures, making this a unique and quite delectable appetizer. I've been wanting to write about zeytoon parvardeh for the past several months, ever since I got the recipe from a very dear Rashti friend of mine, Monir Khanoum. However, since pomegranates weren't in season at the time, I've waited until now, since pomegranate season is in full bloom!

I had posted my first Gilani recipe for Mirza Ghasemi a while ago, and I am so glad to write another recipe from that beautiful region. Many of my childhood summer vacations were spent by the northern Caspian Sea, escaping the southern heat and enjoying the cooler northern weather with its beautiful beaches and scenery.

Zeytoon Parvardeh

Ingredients

 Serves 4-6

-1 pound firm green olives, pitted
-1 cup walnuts, finely chopped
-1/2 cup pomegranate molasses
-5-7 garlic cloves, minced
-3-4 tablespoons olive oil
-A handful of fresh mint, chopped or 1-2 tablespoons, dried
-Salt and pepper
-3 tablespoons pomegranate seeds *optional

Method:

1. In a medium-sized bowl, combine olives, minced garlic, pomegranate seeds, and walnuts. Add salt and pepper to taste.
2. Pour in the syrup and the olive oil. Add fresh mint and mix thoroughly. Refrigerate for a couple of hours.

Transfer to a serving platter and serve it at room temperature or cold.

Enjoy!

Fesenjoon - Pomegranate Walnut & Chicken Stew

خورش فسنجون Khoresh-e Fesenjoon is one of the most delicious Persian dishes. Biting into a tender piece of sweet-and-sour chicken covered in a rich sauce of tangy pomegranate and finely ground walnuts is to experience a piece of Persian culture and heritage. 

In exploring the history of pomegranates and their role in Persian cuisine, I discovered that this ancient fruit dates back to 3300 BC, here. Fesenjoon itself is a beautiful example of Persian ingenuity in creating a perfectly balanced and nourishing meal. The combination of ingredients in this dish is nothing short of genius.

Fresh ingredients are essential in Persian cooking. For those living outside of Iran, finding the required ingredients can sometimes be a challenge, but for fesenjoon, all the key components are thankfully easy to find in the northeast. One crucial tip is to use fresh walnuts. If you purchase pre-packaged walnuts, check that they are light in color rather than dark, as dark walnuts often taste bitter. 

 Another essential element is good-quality pomegranate concentrate or syrup. It should be thick and free from added sweeteners or water. Avoid using pomegranate juice as a substitute, as it won't deliver the depth of flavor.

Fesenjoon doesn't require a long list of ingredients or hours of preparation. It's a simple dish that comes together quickly, yet achieving slow-cooked flavor requires patience. Khoresh-e fesenjoon should be cooked low and slow, allowing the flavors to come together and the natural oils from the walnuts to gradually enrich the stew.

I sometimes get carried away with food styling and decoration, but this dish truly needs no embellishments. Served alongside fragrant white rice, its aroma and rich flavor speak for themselves. Here's a recipe link for Fesenjoon with Meatballs.

Fesenjoon - Pomegranate Walnut and Chicken Stew

Ingredients

Serves 4-6

-4 boneless, skinless chicken breasts, cut into small chunks
-1 large onion, peeled, minced
-2 cups shelled walnuts, finely ground

-1 cup pomegranate molasses, plus more if needed
-1/4 cup sugar, plus more if needed
-Dash of cinnamon 
-Vegetable oil
-Salt and pepper to taste

Method

1. Pulse the walnuts a few times in a food processor until finely ground. 
2. In a small pan, heat 2 tablespoons of oil over medium heat. Add the walnuts and sauté them lightly for 2-3 minutes, stirring often.
3. Add the pomegranate molasses and 2 cups of water to the pan. Mix well, cover with the lid slightly ajar, and simmer over low heat for 30-40 minutes. 
4. In a large heavy-bottomed pot, heat 2 tablespoons of oil over medium heat. Sauté the onions until golden brown.
5. Add the chicken pieces to the pot and cook until golden on all sides. Add salt, pepper, and a small dash of cinnamon. Start with 1/2 teaspoon of salt; you can adjust later.)
6. Pour the pomegranate-walnut mixture into the pot with the chicken. Stir well, adding water if needed, so the chicken is fully covered, and brought back to a boil. Then reduce the heat to low, cover, and simmer for 2 hours. The slow cooking allows the chicken, walnuts, and pomegranate sauce to become rich and creamy.
7. Add sugar 1 tablespoon at a time, mixing gently without breaking up the chicken. Taste and adjust to your preference. Fesenjoon is traditionally a balanced, sweet-and-sour (malas) dish. I personally prefer it more sour. But many enjoy it sweeter.
8. If the fesenjoon is too thin, leave the lid slightly ajar and simmer until it reaches a thick consistency. Fesenjoon should never be watery.  

Serve hot with aromatic basmati rice. 

Enjoy!

Fesenjoon - Pomegranate Walnut Stew with Tiny Meatballs

Traditionally, this iconic Persian stew is made with chicken, but every now and then, I prepare it with mini meatballs, and honestly, I think Fesenjoon ba Goosht Ghelgheli is every bit as flavorful as the classic version. What makes this dish so delicious is the deep, slow-simmered walnut and pomegranate sauce, bursting with sweet and tangy flavors. The flavor is a perfect balance of sweet and sour. A touch of saffron perfumes the stew, and the optional apple or butternut squash adds sweetness and body.

Fesenjoon/Fesenjan - Pomegranate Walnut Stew with Tiny Meatballs

Ingredients

Serves 4-6

-1 pound ground beef 

-1 1/2 cups walnuts, finely ground

-1 large onion, finely minced

-1 cup pomegranate molasses, plus more if needed

-3 tablespoons sugar, plus more if needed
-1 large apple, finely chopped, or 1/2 cup of butternut squash, peeled and cubed (optional)

- 1 teaspoon turmeric

-1/4 teaspoon saffron dissolved in 3 tablespoons of hot water

- Salt and pepper to taste
-Oil

Method

1. In a heavy skillet, lightly toast the walnuts over medium heat for about 3-4 minutes, stirring frequently. Set aside.
2. In a mixing bowl, combine the ground meat, turmeric, salt, and pepper. Shape into small meatballs and set aside.
3. In a large pot, heat 3 tablespoons of oil over medium heat. Sauté the onion until golden brown. Add the meatballs and fry until browned on all sides. 
4. Add the ground walnuts, cubed butternut squash, salt and pepper, and enough water to cover the meatballs. Bring to a boil, then reduce the heat. Cover and simmer for 45 minutes, stirring occasionally. 
5. Stir in the pomegranate molasses, sugar, saffron, and a little more water if needed. Cover the pot with the lid slightly ajar and continue to cook on low heat for another 45 minutes. Taste and adjust the seasoning, add more sugar if you prefer it sweeter, or more pomegranate molasses for a tangier flavor. Fesenjoon should have a beautifully balanced sweet-and-sour taste. 

Serve warm with rice.

Here's the link for my other Fesenjoon recipe.

Enjoy!