Ash e anar
Ash e anar, from above
Non vegIran

Ash e anar

Sweet and sour pomegranate soup with tiny meatballs and herbs. Winter's ruby bowl.

120 minTime
17 gProtein each
mildSpice
A soup for Yalda2 chapters · 1 min read

Make it your way

Grandma's wayPomegranate, herbs, split peas and tiny meatballs.
The original
432kcalsame
17 gproteinsame
9 gfibresame
120minutessame

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Pomegranate seeds4 large, arils juiced
Pomegranate molasses3 tbsp
Rice½ cup
Chana dal (split chickpeas)½ cup yellow split peas
Minced mutton (goat mince, ground goat)300 g
Onion2 large (1 grated for meatballs, 1 sliced to fry)
Spinach1 bunch (or beet leaves), chopped
Flat leaf parsley1 bunch, chopped
Coriander leaves (cilantro)1 bunch, chopped
Spring onion (green onion, scallion)1 bunch, chopped
Mint leaves2 tbsp dried, for topping
Cooking oil (vegetable oil)¼ cup
Turmeric (ground turmeric)1 tsp
Sugar1½ tbsp
Saltto taste
Water2 litres

Method

5 steps
  1. 1Simmer split peas and rice in the water with turmeric until soft.
  2. 2Mix mince with the grated onion and salt and roll into marble sized meatballs. Drop into the simmering soup.
  3. 3Add the chopped greens and herbs and simmer until soft.
  4. 4Stir in pomegranate juice, molasses and sugar. Simmer, then taste for sweet and sour balance.
  5. 5Fry the sliced onion until crisp, then fry dried mint in a little oil for a few seconds. Top each bowl with both.
Serve it like this

Ladle into wide bowls, swirl with mint oil and crisp onions, and scatter fresh pomegranate seeds.

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Make it a meal

What goes with Ash e anar: a bread or rice, a side, something to drink and something sweet.

Bread or rice Zereshk polo ba morgh120 min
Bread or rice Sabzi polo ba mahi90 min
On the side Mast o khiar10 min
On the side Kashk e bademjan60 min
To drink Sekanjabin25 min
Something sweet Sholeh zard90 min
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