Ash-e anaar or Annar ashi ( Pomegranate soup) is a tasty and hearty soup. Star of this dish is gorgeous pomegranate seeds and it’s juice. It’s a soup with meat balls, fresh herbs such as mint, coriander,… and aromatic spices like cinnamon and earthy turmeric. Pomegranate soup is just perfect dish for a cold day.
Persian pomegranate soup
200 g ground meat ( beef or lamb)
1 onion, grated
2 cups sour pomegranate juice
½ tsp ground cinnamon
½ tsp turmeric
1 cup rice
1 small bunch of parsley, finely chopped
1 small bunch of coriander, finely chopped
1 small bunch of mint, finely chopped
1 small bunch of chives or spring onions (green parts), finely chopped
3 tbsp cooked yellow split peas (or Lapeh as we say in Farsi)
2 tbsp sugar
1 tbsp dried mint
Sea salt and chilli flakes to taste
In a large bowl with grated onion, add meat, cinnamon, salt and turmeric. Combine all together well with your hand. Roll meat mixture into small balls. Heat the oil in a saucepan and fry meatballs until brown and set aside.
Pour 5 cups of cold water into a pot. Add pinch of salt and bring it to a boil. Stir in cooked yellow split peas, sugar and rice. Reduce the heat and simmer for 10 minutes.
Then add chopped herbs and fried meat balls and pomegranate juice. Seasoning with salt and chilli flakes. Let it cook until rice is tender.
Meanwhile, heat the oil in a small pan, add 1tbsp dried mint and stir for few second and remove from the heat.
Garnish the soup with mint oil and serve it with bread and butter.