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Ash-E-Anar (Pomegranate Soup)

A community recipe by

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A warm and tasty thick Persian soup for those cold winter nights.


Serves: 6

  • 4 ounces pudding rice
  • 4 large onions
  • 4 ounces 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)
  • 1 pint vegetable broth cubes
  • 1 pound ground meat (or ready made small meatballs)
  • 2 pints water


Ash-E-Anar (Pomegranate Soup) is a community recipe submitted by fjhomer and has not been tested by so we are not able to answer questions regarding this recipe.

  • 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.
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