Ash-e Anar (Persian Pomegranate Soup)

I found this recipe online and have cleaned it up for easy directions. Very traditional and wonderful flavor. Play around with spices to increase the heat as desired.

• 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
• ¼ cup minced onion
• 4 tablespoons olive oil
• 1 cinnamon stick
• 2 tablespoons ground black pepper
• 6 cloves garlic, minced
• 1 tablespoon ground turmeric
• ¾ teaspoon cayenne pepper
• 1 cup basmati rice
• 2 quarts chicken stock
• 2 tablespoons minced fresh parsley
• 2 large sweet onions, chopped
• ½ cup minced fresh parsley
• 2 cups pomegranate seeds
• ¼ cup pomegranate molasses
• 2 tablespoons minced fresh mint
• 1 ½ pounds ground lamb
• ¾ cup yellow split peas
• 2 ¼ teaspoons mild paprika
• ¼ teaspoon ground fennel seeds
• ½ cup minced fresh mint
• ¼ 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.