Ash-e Anar (Pomegranate and Herb Soup)

45 mins
Serves 1
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Directions

  1. 1Finely slice onions with 0.5 tsp salt and sauté in 2-3 tbsp of oil until translucent. Add turmeric until softened. Set aside half.
  2. 2Finely slice onions with 0.5 tsp salt and sauté in 2-3 tbsp of oil until translucent. Add turmeric until softened. Set aside half.
  3. 3Finely slice onions with 0.5 tsp salt and sauté in 2-3 tbsp of oil until translucent. Add turmeric until softened. Set aside half.
  4. 4Add minced garlic and sauté briefly for 1-2 minutes. Add dried mint and sauté for 1-2 minutes.
  5. 5Add minced garlic and sauté briefly for 1-2 minutes. Add dried mint and sauté for 1-2 minutes.
  6. 6Add minced garlic and sauté briefly for 1-2 minutes. Add dried mint and sauté for 1-2 minutes.
  7. 7Finely chop herbs. Add split peas, rice, and chopped herbs to the pot. Cover with boiling water and pomegranate juice, bring to a boil.
  8. 8Finely chop herbs. Add split peas, rice, and chopped herbs to the pot. Cover with boiling water and pomegranate juice, bring to a boil.
  9. 9Finely chop herbs. Add split peas, rice, and chopped herbs to the pot. Cover with boiling water and pomegranate juice, bring to a boil.
  10. 10Put the lid on and turn to low heat for 30 minutes.
  11. 11Put the lid on and turn to low heat for 30 minutes.
  12. 12Put the lid on and turn to low heat for 30 minutes.
  13. 13Stir in pomegranate molasses. Put the lid back on and cook for another 15 minutes.
  14. 14Stir in pomegranate molasses. Put the lid back on and cook for another 15 minutes.
  15. 15Stir in pomegranate molasses. Put the lid back on and cook for another 15 minutes.
  16. 16Heat 2-3 tbsp oil and add dried mint. Heat for 30 seconds. Remove from heat and pour over soup. Add remaining fried onions and pomegranate seeds as garnish.
  17. 17Heat 2-3 tbsp oil and add dried mint. Heat for 30 seconds. Remove from heat and pour over soup. Add remaining fried onions and pomegranate seeds as garnish.
  18. 18Heat 2-3 tbsp oil and add dried mint. Heat for 30 seconds. Remove from heat and pour over soup. Add remaining fried onions and pomegranate seeds as garnish.

Ingredients

  • 3 white onions
  • 3 white onions
  • 3 white onions
  • 6 garlic cloves
  • 6 garlic cloves
  • 6 garlic cloves
  • 100 g fresh parsley
  • 100 g fresh parsley
  • 100 g fresh parsley
  • 100 g fresh coriander
  • 100 g fresh coriander
  • 100 g fresh coriander
  • 50 g chives
  • 50 g chives
  • 50 g chives
  • 50 g mint
  • 50 g mint
  • 50 g mint
  • 2 cooked beetroots
  • 2 cooked beetroots
  • 2 cooked beetroots
  • 2 cups pomegranate juice
  • 2 cups pomegranate juice
  • 2 cups pomegranate juice
  • 5 cups boiling water
  • 5 cups boiling water
  • 5 cups boiling water
  • 0.5 cup split peas
  • 0.5 cup split peas
  • 0.5 cup split peas
  • 0.5 cup basmati rice
  • 0.5 cup basmati rice
  • 0.5 cup basmati rice
  • 4 tbsp dried mint
  • 4 tbsp dried mint
  • 4 tbsp dried mint
  • 3 tbsp pomegranate molasses
  • 3 tbsp pomegranate molasses
  • 3 tbsp pomegranate molasses
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 handful pomegranate seeds
  • 1 handful pomegranate seeds
  • 1 handful pomegranate seeds
  • 2 tbsp cooking oil
  • 2 tbsp cooking oil
  • 2 tbsp cooking oil

Equipment

knifecutting boardlarge potwooden spoongratersmall bowl