ASH-E ANAR (PERSIAN POMEGRANATE SOUP)

Ash-e Anar (Persian Pomegranate Soup) image

I found this recipe online and have cleaned it up for easy directions. Very traditional and wonderful flavor. Play around with spices to increase the heat as desired.

Provided by Nick Boileau

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes

Time 1h20m

Yield 8

Number Of Ingredients 23

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Ingredients

4 tablespoons olive oil
2 large sweet onions, chopped
6 cloves garlic, minced
¾ cup yellow split peas
2 quarts chicken stock
2 tablespoons ground black pepper
1 tablespoon ground turmeric
2 ¼ teaspoons mild paprika
¾ teaspoon cayenne pepper
¼ teaspoon ground fennel seeds
1 cinnamon stick
1 ½ pounds ground lamb
¼ cup minced onion
2 tablespoons minced fresh mint
2 tablespoons minced fresh parsley
1 clove garlic, minced
1 cup basmati rice
½ cup minced fresh parsley
½ cup minced fresh mint
¼ cup pomegranate molasses
1 tablespoon honey
2 cups pomegranate seeds
¼ cup heavy whipping cream, or more to taste

Steps:

Heat oil in a heavy stockpot over medium-high heat. Add chopped onions and saute until soft, about 5 minutes. Add garlic and cook until browned, about 2 minutes. Stir in split peas; cook until peas take on a bit of color, about 1 minute.
Pour chicken stock into the pot. Add pepper, turmeric, paprika, cayenne, fennel seeds, and cinnamon stick. Bring soup to a boil. Reduce heat and simmer until peas are tender, about 20 minutes.
While soup is simmering, prepare meatballs. Mix lamb, minced onion, mint, parsley, and garlic together. Form into walnut-sized meatballs. Drop meatballs into the simmering soup. Cook until no longer pink in the center, about 10 minutes.
Discard cinnamon stick from the soup. Add basmati rice, parsley, mint, pomegranate molasses, and honey. Cook until rice softens, about 20 minutes.
Ladle soup into bowls and garnish with pomegranate seeds and cream.

Nutrition Facts : Calories 514.1 calories, Carbohydrate 56.5 g, Cholesterol 67.8 mg, Fat 22.7 g, Fiber 7.9 g, Protein 23.7 g, SaturatedFat 7.9 g, Sodium 743.9 mg, Sugar 19.9 g

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Victor Dike

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Just wanted to say thanks for sharing this recipe! I made it for my family last night and they loved it. The soup was flavorful and comforting, and the pomegranate added a beautiful color and tartness. I'll definitely be making this again soon.

Raheem Jan

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I've never had Persian food before, but this soup was a great introduction! The combination of pomegranate, lentils, and herbs was unique and delicious. I'll definitely be making this again.

jan steenkamp

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This Persian pomegranate soup was a delight to make and even better to eat! The flavors were complex and well-balanced, with the tartness of the pomegranate perfectly complemented by the sweet and savory notes of the other ingredients. The soup was a

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