Скачать с ютуб Ash-e-Anar (Pomegranate Soup) | surprisingly easy to make – give it a try! в хорошем качестве

Ash-e-Anar (Pomegranate Soup) | surprisingly easy to make – give it a try!

Shab-e-Yalda is a celebration that marks the longest night of the year, which falls on December 21. It is a time for Persians to come together and celebrate with music, poetry, and delicious food. This year, as we celebrate Shab-e-Yalda, it is important to remember those in Iran who are facing darkness and hardships. We can take a moment to pray for change, light, and hope for the lives of so many innocent people. As we gather with friends and loved ones, let us remember to be grateful for all that we have and to show kindness and compassion to those around us. May this Shab-e-Yalda bring us all closer together and bring us hope for a brighter future. One traditional dish that is often enjoyed during Shab-e-Yalda is Ash-e-Anar’ or Pomegranate Soup. This mixed herb soup is made with pomegranate juice and molasses, and is often served with flavorful mini meatballs. If you would like to try making Ash-e-Anar at home, you can find the full recipe in this month’s edition of the @spinneysuae Nourish magazine. #cookingwithzahra #asheeanar #shabeyalda #womanlifefreedom FULL RECIPE Serves: 6 – 8 Preparation time: 30 minutes Cooking time: minimum 120 minutes 1 large onion, diced 4 cloves garlic, roughly minced 2 tbsp. vegetable oil 1 tsp. turmeric powder ½ tsp. black pepper ½ cup yellow split peas ½ cup basmati rice 6 cups of water 5 cups fresh pomegranate juice 50g fresh coriander, finely chopped 50g parsley, trimmed and finely chopped 50g fresh chives, finely chopped 50g fresh mint, finely chopped 100g green onion 1/3 cup pomegranate molasses Salt Meatballs: 500g minced beef 1 onion, finely minced excess liquid drained 1 tsp. salt ½ tsp. black pepper ¼ tsp. cardamom powder ½ tsp. turmeric powder pinch of ground saffron Garnish 1 onion, finely sliced Dried mint 1.Wash and soak the rice for 30 minutes, drain and keep on the side. Wash and soak the split peas for 30 minutes, drain and keep on the side. 2.In a large pot, saute the onions until they have softened and become light golden brown. Add roughly minced garlic and season with turmeric powder and black pepper, stir. Add the yellow split peas and saute for 1-2 minutes. Add 4 cups of water, bring to a boil and reduce heat; leave to simmer for 20 minutes. Add the rice and allow to cook for an additional 20 minutes. After boiling, add additional 2 more cups of water. 3.Add the mixed herb and pomegranate juice, stir the ingredients, cover the pot and allow to cook on medium heat for an additional 45 minutes. 4.To prepare the meatballs, in a medium-sized bowl, combine the minced beef, onion, salt, black pepper, cardamom powder, turmeric powder and saffron; thoroughly knead together. Shape the beef mixture into 5g of meatballs and place them on a large frying pan. On medium-high heat, fry meatballs until the meat have browned; remove and keep to the side. 5.Add the meatballs and pomegranate molasses to the soup mixture and season with salt; allow to simmer for an additional 30 mins. 6.Prepare the garnish. First, fry the dried mint and turmeric in a couple of tablespoons of vegetable oil, and set aside. Deep-fry the onion in vegetable oil until it turns crispy and golden in colour, and set aside. 7.Serve the soup in a bowl, and garnish with the fried mints, crispy fried onions and pomegranate jewels. Follow me for more recipe ideas. Facebook:   / cookingwithzahra   Instagram:   / cookingwithzahra   Tiktok:   / cookingwithzahra   Twitter:   / cookwithzahra   Pinterest:   / cookwithzahra