Main CourseSoup

Aash-e Anar (Pomegranate Soup)

Name: Aash-e Anar (Pomegranate Soup)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: persian
Ingredients: 250 g ground beef lean; 0.5 pcs yellow onion grated; 1 tbsp all-purpose flour; 0.5 tsp salt; 0.25 tsp black pepper; 1 pcs yellow onion finely chopped; 2 tbsp olive oil; 1 tsp turmeric; 0.5 cup split peas rinsed; 4 cup pomegranate juice unsweetened; 2 cup water; 0.5 cup fresh mint chopped; 0.5 cup fresh cilantro chopped; 0.5 cup fresh parsley chopped; 0.25 cup rice rinsed; 2 tbsp pomegranate molasses; 1 tsp sugar (optional); 0.25 cup pomegranate seeds (optional)

This vibrant Persian pomegranate soup is a delightful balance of sweet and sour flavors, featuring tender meatballs, split peas, and fresh herbs. It's a comforting and hearty dish, perfect for a cool evening.

An original recipe by Forkin

Total time: 1 hr 30 min
Serves: 4
Difficulty: Medium
Per serving: 522 kcal

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

meatballs

250 gground beef, lean
0.5 pcsyellow onion, grated
1 tbspall-purpose flour
0.5 tspsalt
0.25 tspblack pepper

soup base

1 pcsyellow onion, finely chopped
2 tbspolive oil
1 tspturmeric
0.5 cupsplit peas, rinsed

soup liquid

4 cuppomegranate juice, unsweetened
2 cupwater

herbs

0.5 cupfresh mint, chopped
0.5 cupfresh cilantro, chopped
0.5 cupfresh parsley, chopped

thickener

0.25 cuprice, rinsed

seasoning

2 tbsppomegranate molasses
1 tspsugar(optional)

garnish

0.25 cuppomegranate seeds(optional)

Equipment

grater · large pot · mixing bowl · dutch oven

The method

Step by step

1
In a medium bowl, combine the ground beef, grated onion, flour, salt, and black pepper for the meatballs.
About 5 min
Cook’s note: Ensure the grated onion is squeezed of excess liquid before adding to the meat mixture.
2
Mix well until just combined, then form into small, marble-sized meatballs and set aside.
About 10 min
Cook’s note: Wet your hands slightly to prevent the meat mixture from sticking.
3
Heat olive oil in a large pot or Dutch oven over medium heat.
About 1 min
4
Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes.
About 7 min
5
Stir in the turmeric and cook for another minute until fragrant.
About 1 min
6
Add the rinsed split peas to the pot and stir to combine.
About 1 min
7
Pour in the pomegranate juice and water, then bring the mixture to a boil.
About 5 min
8
Reduce the heat to low, cover the pot, and simmer for 20 minutes to allow the split peas to partially cook.
About 20 min
9
Gently add the prepared meatballs to the simmering soup.
About 2 min
Cook’s note: Add them one by one to prevent them from sticking together.
10
Stir in the chopped fresh mint, cilantro, parsley, and rinsed rice.
About 1 min
11
Continue to simmer, uncovered, for another 20-25 minutes, or until the meatballs are cooked through, the split peas are tender, and the rice is soft.
About 25 min
Cook’s note: Stir occasionally to prevent the rice from sticking to the bottom of the pot.
12
Stir in the pomegranate molasses. Taste and adjust seasoning with additional salt, pepper, or optional sugar to balance the flavors.
About 2 min
Cook’s note: The amount of sugar needed will depend on the sweetness of your pomegranate juice and personal preference.
13
Ladle the hot soup into bowls and garnish with fresh pomegranate seeds, if desired.

Per serving

Nutrition

57%Score

Calories: 521.8kcal
Protein: 19g
Carbs: 67g
Fat: 20.5g
Fibre: 5.7g
Sugar: 42.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Aash-e Anar in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat, adding a splash of water or pomegranate juice if the soup has thickened too much.