Ash Anar - Persian Pomegranate Soup
A traditional Persian soup with a distinct and memorable sweet and sour flavor from pomegranate molasses and packed with herbs.
Servings: 4
Calories: 878kcal
Ingredients
- 2 bunches cilantro washed, dried, and minced
- 2 bunches parsley washed, dried, large stems removed and minced
- 3 sprigs mint washed, dried, stems removed and minced
- 1 bunch scallions or 1 leek, thinly sliced
- 2 yellow onions one should be small, the other can be medium or large, with the large one thinly sliced in half moons, and small one grated
- 6 cups water
- ¼ cup yellow split peas washed
- 1 cup basmati rice 200 grams
- 1 lb. ground beef or lamb (optional for vegan/vegetarian option)
- ½ teaspoon turmeric
- 2 teaspoons ground cumin
- 1/2-3/4 cup pomegranate molasses
- 1 teaspoon ground angelica also known as golpar
- 2 tablespoons flavorless oil like canola or vegetable
- salt and pepper to taste
- mint oil to serve, optional
Instructions
- Wash the rice with cold water until the water runs clear. Drain the water.
- Heat the oil over medium heat in a soup pot. Add the sliced onions and cook them until they turn translucent in color. Continue cooking the onions until they start to get golden brown, rather than just lightly cooked. This can take up to 20 minutes.
- While the onion is caramelizing, continue mincing the herbs if you haven't finished. Remember to stir the onions so they don't burn. Thinly slice the scallions.
- Add the washed split peas and 6 cups of water to the onions, and season with salt and pepper. Simmer until the split peas are half-cooked, approximately 10 minutes.
- Add the washed rice and continue to simmer.
- In a medium bowl, mix together about 1/3 of the herbs, the grated onion, ground beef, 1/4 teaspoon of turmeric, cumin, and salt and pepper to taste.
- Once the rice is al dente, add in the scallions and the rest of the minced herbs, then drop in ping-pong sized (do not go as big as golf balls) meatballs. Bring back to boil, reduce to simmer, cover, and cook for 20 minutes.
- Add in the pomegranate molasses and (optional) angelica golpar to the soup and mix. Serve hot.
Notes
The ground angelica (golpar) is optional and I have tested the recipe both with and without. Traditionally it is included in this recipe, but the difference is subtle. It does offer a slight medicinal kick that is pretty special.
If making the recipe without the meatballs to make it vegan or vegetarian, you do not need the grated onion or ground meat ingredients.
Nutrition has been calculated using anise instead of golpar.
Nutrition
Calories: 878kcal | Carbohydrates: 125g | Protein: 25g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 713mg | Potassium: 680mg | Fiber: 3g | Sugar: 59g | Vitamin A: 2765IU | Vitamin C: 45mg | Calcium: 105mg | Iron: 5mg
