Ash-e Anar

Ingredients:

3 tablespoons grapeseed oil
3 onions peeled and sliced
3 cloves of garlic, minced
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon tumeric
2 bunches parsley finely chopped
2 bunches cilantro finely chopped
1 bunch mint finely chopped
2 bunches green onion, finely chopped
2 medium beets, peeled and sliced
1 cup rice
2/3 cup pomegranate paste

1-2 lbs ground beef or gound lamb
1 onion, pureed

Directions:

1. Heat the 3 tablespoons of oil in a large pot.  Sauté the onions for about 5 minutes.  Add the garlic, sautee for additional 5 minutes.  Add about 4 cups water, bring to boil, reduce heat, cover and simmer for about 20 minutes.

2. Add salt, pepper, tumeric, chopped parsley, cilantro, mint, green onions, and beets.  Cook additional 20 minutes, stirring occasionally.

3. Add the pomegranate paste and rice.  Cook additional 20 minutes, add water if soup is too thick.

4. Mix the ground meat and pureed onion.  Make into meat balls about the size of a chestnut.  Add to the soup.  Cook additional 20-30 minutes.

5. Add salt to taste.

6. Serve with warm pita bread.