Asheh Anar (Pomegranate Soup With Meatballs)

Serves 8 to 10

This version of an Azerbaijani dish from Hoss Zaré uses French lentils instead of traditional split peas because, he says, they hold their shape better. Zaré recommends letting the soup cool and then refrigerating it overnight to allow the flavors to develop before serving. For a vegan-friendly version, omit the meatballs. When in season, fresh pomegranate arils also make a lovely garnish for the soup. Pomegranate paste and ground angelica can be found at Middle Eastern markets like Samiramis Imports (2990 Mission St., S.F.).

Meatballs

1 large onion 1 pound ground beef (80-20 blend) 1 large onion 2 teaspoons kosher salt ½ teaspoon ground cumin ¼ teaspoon pepper

Soup

2 tablespoons olive oil 2 large onions, diced 5 garlic cloves, minced Kosher salt and freshly ground black pepper as needed ½ cup French lentils ½ cup rice ¼ cup grated fresh turmeric or ½ teaspoon turmeric powder 2 tablespoons chopped

thyme 10 cups vegetable stock 2 cups baby spinach,

roughly chopped 1 bunch Italian parsley,

chopped 1 bunch cilantro,

chopped 1 bunch mint, chopped,

plus more for garnish 2 bunches scallions,

chopped 1 cup pomegranate

paste 1 tablespoon sugar 2 tablespoons ground

angelica ¼ cup orange zest

To make the meatballs: Puree 1 onion in a food processor, draining any excess liquid. In a large mixing bowl, combine the pureed onion with the beef, salt, cumin and pepper. Use a teaspoon to scoop out the meat mixture and shape into ¾-inch balls. (You should get about 50 small meatballs.) Chill in the refrigerator until ready to use.

To make the soup: Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion and garlic and cook until translucent, about 4 minutes. Season with salt and pepper. Add lentils, rice, turmeric and thyme and stir it for 2 to 3 minutes. Add the vegetable stock and bring to a boil. Reduce heat to medium-low, cover, and cook for 20 to 30 minutes. Add the spinach, parsley, cilantro, mint and scallions, and cook for another 20 minutes.

Mix the pomegranate paste with 2 cups of warm water to dilute. Add the pomegranate paste, sugar, angelica and orange zest to the soup, and cook for another 10 minutes. In the final 20 minutes of cooking, drop the meatballs into the simmering soup and let cook through, stirring regularly to prevent the soup from sticking to the bottom of the pot. Taste and adjust seasoning with more salt and pepper. Ladle the soup into serving bowls and garnish with chopped mint.