Ash-e Anar (آش انار (âsh-e anâr))

Name: Ash-e Anar
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Cuisine: Iran
Ingredients: 100 g rice, 80 g yellow split peas; 300 g minced lamb for meatballs, 1 grated onion; 200 g parsley, coriander, mint and spring onion; 1 small beetroot, diced; 500 ml pomegranate juice, 3 tbsp pomegranate molasses; fried mint, pomegranate seeds

Overview

Ash-e anar is a sweet-sour Persian pomegranate soup. Rice and yellow split peas are simmered until soft, and large quantities of chopped parsley, coriander, mint and spring onion are added together with beetroot for colour. Small lamb or beef meatballs are often cooked in the soup. At the end, fresh pomegranate juice and pomegranate molasses are stirred in, giving the soup a deep ruby colour and a tangy taste. It is topped with fried mint and pomegranate seeds. It is often eaten in autumn, when pomegranates are in season.

History

Pomegranates have been grown in Iran for thousands of years and are a symbol of the autumn season. Ash-e anar is traditionally made for Yalda Night, the winter solstice festival, and for autumn gatherings. Northern Iran, especially Gilan, and the city of Saveh, which is famous for its pomegranates, have their own versions. It is especially popular in autumn.

Main ingredients

Pomegranate juice, pomegranate molasses, rice, split peas, herbs, small meatballs. The soup is built on water and pomegranate juice and is usually served hot. Diet: contains meat; usually gluten-free.

Explore: Rice soups · More soups from Iran

Recipe outline serves 4 · ~110 min

Ingredients

100 g rice, 80 g yellow split peas
300 g minced lamb for meatballs, 1 grated onion
200 g parsley, coriander, mint and spring onion
1 small beetroot, diced
500 ml pomegranate juice, 3 tbsp pomegranate molasses
fried mint, pomegranate seeds

Allergens: None of the 14 major allergens in the base recipe. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.

Method

Simmer the rice and split peas in 2 l water for 30 minutes.
Add the herbs and beetroot and cook for 20 minutes.
Shape small meatballs and add; cook for 20 minutes.
Stir in the pomegranate juice and molasses, season and serve with mint oil and seeds.