Aash-e Anaar (Irani or Persian)
• 200 gm basmati or long-grain rice
• 1 kg herbs (parsley, mint, coriander, spring-onion ends)
• 500 gm ground lamb
• 3 tbsp split peas
• one glass pomegranate paste
• 2 tbsp marjoram
• one tbsp mint
• 4 large onions
• cooking oil
• black pepper
1. Peel and slice two onions and fry in oil 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 to the aash. Cook for another 15-20 minutes.
2. Peel and grate two onions. Add to meat with salt and pepper and mix well. Shape into small balls and add to the aash.
3. Wash herbs, chop finely, add to the aash, and 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.
4. 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 the aash and serve.