Soak rice and split peas for half an hour. Fry onions (sliced) and rice and peas, add salt, pepper, cinnamon, and turmeric before adding stock. Simmer for one hour. Add water when needed. Make meatballs (very small) and add to the pot. Wash and chop all herbs, and add to the pot before adding the pomegranate puree. Simmer for half and hour. Serve hot.
A warm and tasty thick Persian soup for those cold winter nights.
- 113 grams pudding rice
- 4 large onions
- 113 grams yellow split peas
- ½ teaspoon turmeric
- ½ teaspoon cinnamon
- 1 bunch cilantro
- 1 bunch fresh parsley
- 1 bunch fresh mint
- ½ bottle pomegranate puree (available from Middle-Eastern supermarkets)
- ½ litre vegetable broth cubes
- ½ kilogram ground meat (or ready made small meatballs)
- ⅞ litre water
Ash-E-Anar (Pomegranate Soup) is a community recipe submitted by fjhomer and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.