Aash-e Anar (Pomegranate Soup)
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
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover Aash-e Anar in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, adding a splash of water or pomegranate juice if the soup has thickened too much.
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