ASHEH ANAR

Asheh Anar is a traditional Persian pomegranate soup. It’s a hearty, slightly tangy dish made with pomegranate juice and molasses, herbs, legumes , lentil , rice and often small meatballs. The flavor is a balance of sour and savory, sometimes with a touch of sweetness depending on the pomegranates.

Asheh Anar is most commonly eaten in autumn and winter, when pomegranates are in season. It’s especially popular for family gatherings, Yalda Night (the Persian celebration of the winter solstice), or as a warming meal on cold days.

Asheh Anar (Pomegranate Soup)

Ingredients – Soup

• 120 g yellow split peas (lapeh), washed and soaked for 30 minutes

• 120 g rice, washed and soaked for 30 minutes

• 1 medium onion, thinly sliced

• 1 tsp turmeric

• 1 tsp salt (adjust to taste)

• 1 tsp black pepper

• 500 ml pomegranate juice

• 2 tbsp pomegranate molasses

• 400 g ash herbs

(typically leek, parsley, coriander, dill, spinach)

• 2 tbsp olive oil

• 1 liter boiling water

Ingredients – Kofteh Gelgeli (Meatballs)

• 300 g minced meat (beef or lamb)

• 1 small onion, finely grated or minced

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp turmeric

• 1 tsp cinnamon

• 1 tbsp olive oil (for frying)

Garnish

• Pomegranate seeds

• Fresh mint

Instructions

Heat 2 tablespoons olive oil in a large pot over medium heat.Add the sliced onion and sauté until soft and lightly golden (about 5–7 minutes).Add turmeric, salt, and black pepper; stir well to release the aromas.

Drain the split peas and rice. Add them to the pot and stir to coat with the spices.

Add 1 liter boiling water, cover, and simmer over medium heat for 30 minutes, stirring occasionally.

Add the chopped ash herbs and mix well.

Pour in the pomegranate juice and add pomegranate molasses.

Reduce heat and let the soup simmer gently.

In a bowl, combine minced meat, onion, salt, pepper, turmeric, and cinnamon. Mix well.Shape into small meatballs.

Heat 1 tablespoon olive oil in a frying pan and brown the meatballs on all sides.

Add the browned meatballs to the soup.

Simmer gently for 30 more minutes, until flavors are well combined and the soup thickens slightly.

Taste and adjust seasoning if needed.Garnish with pomegranate seeds and fresh mint before serving.