Recipe
Persian Met Stew with Split Peas - (Aash-e Anaar)
Posted by : unknown
Preparation time : 40 Min
Cooking time : 50 Min
Level of difficulty : Low
Ingredients
4 servings
- basmati or long-grain rice, 200 grams
- herbs (parsley, mint, coriander, spring-onion ends), 1 kg
- ground lamb or beef, 500 grams
- split peas, 3 spoons
- pomegranate paste, one glass
- marjoram, 2 spoons
- mint, one spoon
- onions, 4 large
- cooking oil
- salt
- black pepper
Preparation
Peel and slice two onions and fry them in oil in a large saucepan until slightly golden. Add 4-5 glasses of hot water, split-peas, salt and pepper and cook over low heat for about 10 minutes. Wash rice and add it to the water and vegetable. Cook for another 15-20 minutes.
Peel and grate two onions. Add them to the meat with salt and pepper and mix well. Shape into small balls and add to the vegetable and water saucepan. Chop finely the herbs and add them to the vegetables and meat saucepan, cook for another 15-20 minutes. Add in pomegranate paste and marjoram (if fresh marjoram is used, it should be finely chopped). Mix well and cook for a few more minutes.
Fry mint in oil for a few minutes (if fresh mint is used, it should be finely chopped before frying). Add mint on top of this dish and serve.
