ASH-E ANAR (PERSIAN POMEGRANATE SOUP)
I found this recipe online and have cleaned it up for easy directions. Very traditional and wonderful flavor. Play around with spices to increase the heat as desired.
Provided by Nick Boileau
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 23
Steps:
- Heat oil in a heavy stockpot over medium-high heat. Add chopped onions and saute until soft, about 5 minutes. Add garlic and cook until browned, about 2 minutes. Stir in split peas; cook until peas take on a bit of color, about 1 minute.
- Pour chicken stock into the pot. Add pepper, turmeric, paprika, cayenne, fennel seeds, and cinnamon stick. Bring soup to a boil. Reduce heat and simmer until peas are tender, about 20 minutes.
- While soup is simmering, prepare meatballs. Mix lamb, minced onion, mint, parsley, and garlic together. Form into walnut-sized meatballs. Drop meatballs into the simmering soup. Cook until no longer pink in the center, about 10 minutes.
- Discard cinnamon stick from the soup. Add basmati rice, parsley, mint, pomegranate molasses, and honey. Cook until rice softens, about 20 minutes.
- Ladle soup into bowls and garnish with pomegranate seeds and cream.
Nutrition Facts : Calories 514.1 calories, Carbohydrate 56.5 g, Cholesterol 67.8 mg, Fat 22.7 g, Fiber 7.9 g, Protein 23.7 g, SaturatedFat 7.9 g, Sodium 743.9 mg, Sugar 19.9 g
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Aleksandër Musaj
[email protected]This soup is a great way to get your kids to eat their vegetables. It's also a fun and creative dish to make with them.
Essa Ahmed
[email protected]This soup is a bit time-consuming to make, but it's worth the effort. It's a truly special dish.
Gbian Ak
[email protected]I made this soup for my vegetarian friends and they loved it! It's a great meatless option that's still packed with flavor.
MARGARET ALOO
[email protected]This soup is a great way to warm up on a cold day. It's also very filling and satisfying.
Sadeek Ullah Khan
[email protected]This soup is a must-try for anyone who loves Persian food. It's unique, delicious, and sure to impress your guests.
Lakshan Sadaruwan
[email protected]I found this soup to be a bit bland. I think it could have used more spices.
Noman Malik
[email protected]This soup is a great way to use up leftover pomegranate seeds. It's also a very healthy and flavorful dish.
Brianna Hope
[email protected]I've made this soup several times now and it's always a hit. It's the perfect combination of sweet, sour, and savory.
Brooklyn Sarkon
[email protected]This soup was easy to make and very delicious. I especially liked the addition of the pomegranate seeds.
Manuela Owusu ansah
[email protected]This soup is amazing! The flavors are so complex and interesting. I will definitely be making it again.
Osward Chipeture
[email protected]The soup was a bit too sour for my taste, but I think that's just a matter of personal preference.
Zayden Weyers
[email protected]This was my first time making Ash-e-Anar and it turned out great! The soup was flavorful and the meatballs were perfectly cooked.
Sifat Hassan
[email protected]I made this soup for a party I hosted last weekend and it was a huge success! Everyone loved the unique flavor and the beautiful presentation.
Florentino Cortez Balderas
[email protected]This soup was a hit with my family! The sweet and sour flavors of the pomegranate and tamarind were perfectly balanced, and the addition of the meatballs and vegetables made it a hearty and satisfying meal.