Ash Eh Anar
By Michelle Routhenstein, MS, RD, CDE, CDN
1 tablespoon avocado oil 1 medium red onion, thinly sliced into half-moons 2 cups leeks, diced 2 cups flat Italian parsley, roughly chopped 1 cup of cilantro, tough stems removed, roughly chopped
1 cup red swiss chard, stems included, roughly chopped
16 ounces frozen chopped spinach 4 cups hot water 1 cup green lentils 3 cans of whole beets + liquid from 2 cans reserved 1⁄2 teaspoon ground turmeric 1⁄4 teaspoon table salt 1⁄4 teaspoon black pepper 2 cups of POM Wonderful 100% Pomegranate Juice 1⁄2 cup basmati rice, washed 1⁄2 cup pomegranate molasses*
In a medium pot on medium to low heat, add 1 tablespoon avocado oil and red onions. Cook onions until caramelized, about 25 minutes.
Add in leeks, parsley, cilantro, swiss chard, spinach, water, lentils, and reserved liquid from 2 cans of beets. Cover and bring to a boil.
Then add turmeric, salt, and black pepper. Cook on medium to low for about 10 minutes.
Add pomegranate juice and 3 cans of whole beets, and cook on medium to low heat for about 30 minutes.
Add rice and pomegranate molasses and cook for another 20 minutes, until the stew thickens. Serve warm.
*You can purchase pomegranate molasses at a specialty health food store, or you can make it your own ahead of time. See recipe below to make ahead of time:
Homemade Pomegranate Molasses
Ingredients: 2 cups POM Wonderful 100% Pomegranate Juice 1/4 cup sugar 1 tablespoon lemon juice
In a medium uncovered saucepan, heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice simmers. Reduce heat just enough to maintain a simmer.
Simmer for about an hour, or until the juice has a syrupy consistency, and has reduced to 3⁄4 - 1⁄2 cup.
Store chilled in the refrigerator.