Iran

Ash e anar

Sweet and sour pomegranate soup with tiny meatballs and herbs. Winter's ruby bowl.

120 minTime

17 gProtein each

mildSpice

Make it your way

Grandma's wayPomegranate, herbs, split peas and tiny meatballs.

The original

432kcalsame

17 gproteinsame

9 gfibresame

120minutessame

Per serving, worked out from the ingredient table.

Pomegranate seeds4 large, arils juiced

Pomegranate molasses3 tbsp

Rice½ cup

Chana dal (split chickpeas)½ cup yellow split peas

Minced mutton (goat mince, ground goat)300 g

Onion2 large (1 grated for meatballs, 1 sliced to fry)

Spinach1 bunch (or beet leaves), chopped

Flat leaf parsley1 bunch, chopped

Coriander leaves (cilantro)1 bunch, chopped

Spring onion (green onion, scallion)1 bunch, chopped

Mint leaves2 tbsp dried, for topping

Cooking oil (vegetable oil)¼ cup

Turmeric (ground turmeric)1 tsp

Sugar1½ tbsp

Saltto taste

Water2 litres

5 steps

1Simmer split peas and rice in the water with turmeric until soft.
2Mix mince with the grated onion and salt and roll into marble sized meatballs. Drop into the simmering soup.
3Add the chopped greens and herbs and simmer until soft.
4Stir in pomegranate juice, molasses and sugar. Simmer, then taste for sweet and sour balance.
5Fry the sliced onion until crisp, then fry dried mint in a little oil for a few seconds. Top each bowl with both.

Serve it like this

Ladle into wide bowls, swirl with mint oil and crisp onions, and scatter fresh pomegranate seeds.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.