Ash-e Anar
Pomegranate Soup
A festive and flavorful Persian pomegranate soup, featuring tender meatballs and a vibrant ruby-red hue. This hearty soup is perfect for special occasions, especially during the Yalda festival.
🧂 Ingredients
- 500 ml Pomegranate juice(Use 100% pure pomegranate juice, unsweetened if possible, for best flavor control.)
- 100 g Rice(Long-grain rice like Basmati is recommended. Rinse well before cooking.)
- 100 g Yellow split peas(Rinse thoroughly before cooking.)
- 200 g Ground lamb or beef(For the meatballs. Can substitute with a plant-based ground for a vegetarian version.)
- 1 cup Fresh mint(Finely chopped.)
- 1 cup Fresh parsley(Finely chopped.)
- 1 medium Onion(Finely chopped, for meatballs.)
- 1 tsp Turmeric(For meatballs.)
- to taste Salt
- to taste Black pepper
- 2 tbsp Vegetable oil or olive oil(For sautéing and meatballs.)
- 1/2 cup Pomegranate seeds (arils)(For garnish. Optional but recommended.)
👨🍳 Instructions
- 1
Prepare the meatballs: In a bowl, combine the ground meat, half of the chopped onion, turmeric, salt, pepper, and 1 tablespoon of oil. Mix well and form into small, bite-sized meatballs (about 1-inch diameter). Set aside.
⏱️ 10 minutes - 2
Cook the grains: In a large pot, combine the rinsed rice and rinsed yellow split peas with 6 cups of water. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for about 45 minutes, or until the rice and split peas are very tender and have started to break down. Stir occasionally to prevent sticking.
⏱️ 45 minutes - 3
Add herbs and aromatics: While the grains are cooking, heat 1 tablespoon of oil in a separate skillet over medium heat. Add the remaining half of the chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir in the chopped fresh mint and parsley and cook for another 1-2 minutes until fragrant. Be careful not to burn the herbs.
⏱️ 10 minutes - 4
Combine and simmer: Add the sautéed herb mixture to the pot with the cooked rice and split peas. Stir well. Bring the soup back to a gentle simmer.
⏱️ 5 minutes - 5
Add liquids and meatballs: Pour in the pomegranate juice. Gently add the prepared meatballs to the simmering soup. Stir carefully to distribute them evenly. Continue to simmer, uncovered, for about 15-20 minutes, or until the meatballs are cooked through and the soup has thickened slightly. The soup should have a rich, ruby-red color and a slightly tangy aroma.
⏱️ 20 minutes - 6
Adjust seasoning and serve: Taste the soup and adjust seasoning with salt and pepper as needed. If you prefer a sweeter soup, you can add a touch of sugar or honey. If you prefer it more sour, add a little more pomegranate juice or a squeeze of lemon. Ladle the hot Ash-e Anar into bowls. Garnish generously with fresh pomegranate seeds for a burst of color and texture.
⏱️ 5 minutes
💡 Pro Tips
- ✓For a richer flavor, you can add a tablespoon of tomato paste along with the herbs in Step 3.
- ✓The consistency of Ash-e Anar can be adjusted with more water or broth if it becomes too thick.
- ✓Balance is key: taste and adjust the sweet and sour notes of the pomegranate juice to your preference.
- ✓The vibrant red color makes this soup a stunning centerpiece for any festive table, especially during Yalda night.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Vegetarian/Vegan: Omit the meatballs and use vegetable broth instead of water. Consider adding cooked lentils or chickpeas for extra protein.
- Extra Sour: Add a tablespoon or two of pomegranate molasses towards the end of cooking for a more intense sour flavor.
- Herbal Variety: Experiment with other fresh herbs like cilantro or dill, finely chopped.