Ash-e Anar (Persian Pomegranate Soup)

This classic Persian dish, ash-e anar, is a split pea soup with lamb meatballs that's flavored with fresh herbs and pomegranate molasses.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 20 mins
• Calories: 514 Calories

Ingredients

• 1 tablespoon honey
• 1 clove garlic, minced
• 4 tablespoons olive oil
• 1 cinnamon stick
• 2 tablespoons ground black pepper
• 6 cloves garlic, minced
• 1 tablespoon ground turmeric
• 1 cup basmati rice
• 2 quarts chicken stock
• 2 tablespoons minced fresh parsley
• 2 large sweet onions, chopped
• 2 cups pomegranate seeds
• 2 tablespoons minced fresh mint
• 0.25 cup minced onion
• 0.75 teaspoon cayenne pepper
• 0.5 cup minced fresh parsley
• 1.5 pounds ground lamb
• 0.75 cup yellow split peas
• 2.25 teaspoons mild paprika
• 0.25 teaspoon ground fennel seeds
• 0.5 cup minced fresh mint
• 0.25 cup pomegranate molasses
• 0.25 cup heavy whipping cream, or more to taste

Recipe Instructions

Step 1

Heat oil in a heavy stockpot over medium-high heat. Add chopped onions and saute until soft, about 5 minutes. Add garlic and cook until browned, about 2 minutes. Stir in split peas; cook until peas take on a bit of color, about 1 minute.

Step 2

Pour chicken stock into the pot. Add pepper, turmeric, paprika, cayenne, fennel seeds, and cinnamon stick. Bring soup to a boil. Reduce heat and simmer until peas are tender, about 20 minutes.

Step 3

While soup is simmering, prepare meatballs. Mix lamb, minced onion, mint, parsley, and garlic together. Form into walnut-sized meatballs. Drop meatballs into the simmering soup. Cook until no longer pink in the center, about 10 minutes.

Step 4

Discard cinnamon stick from the soup. Add basmati rice, parsley, mint, pomegranate molasses, and honey. Cook until rice softens, about 20 minutes.

Step 5

Ladle soup into bowls and garnish with pomegranate seeds and cream.