Persian Pomegranate Soup (Ash-e Anar) and a New Baby

Persian soups are are typically thick and hearty. This Persian Pomegranate Soup (Ash-e Anar) is filled with rice, spinach and pomegranate syrup.

Persian Pomegranate Soup (Ash-e Anar) by

I am so happy today!! And considering I was in a rut, this weekend was the best!! I didn’t sleep well, I ate hospital food, I slept in my clothes, but it still was the best. My dearest cousin, whom I love like a sister, gave birth to an adorable baby girl. This is the cousin who attended the birth of my first-born, my Professor, over 10 years ago. She calmed my mother during the long day, tried to make me smile through the pain, and held my leg when the nursing staff was spread thin with all these crazy ladies giving birth at the same time. She was the first family member to meet the Professor and she has visited me at the hospital for the birth of my other two kids, taking care of the siblings while their Mommy was at the hospital. I was honored that she wanted me to be there for her delivery, too.

I found myself surprisingly calm while at the hospital. I gave as much advice as I could remember. I took pictures of the new family. Helped change the first few diapers. Forced the new Mommy to go to sleep. I cracked jokes to ease the tension.

And of course, I held the little one. I had to patiently wait for my turn, but I got to talk to her, sing to her, touch her tiny toes and kiss her fuzzy head.

I remembered the birth of my three little ones and how frazzled I was: the remnant pains of labor, the exhaustion from sleep depravation, the fear of being a new parent, the agony of milk rushing into my engorged chest, my emergency c-section for my daughter.

I’d do it all over again, if I could. Without question. Pain and all.

Family is everything to me. My family comes first, before myself, before this blog, before everything.

I have made sacrifices because of this. Missed parties, missed concerts, missed exercising, missed hair cuts. I take my job as MOM very seriously. But, the sacrifices were starting to really bother me, after 10 years of it.

And this weekend reminded me of what family means to me. I absolutely love my kids and I am so thankful to be able to stay home with them. My husband and my kids are more important to me than an expensive pair of jeans or a new flashy purse. Yesterday, I came home from the hospital and hugged my kids ’til they squealed. I grabbed my baby Princess, now 6, and cuddled with her. She cooed like a baby and giggled.

It’s good to be home.

But, I still don’t want to wash the dishes in the sink. I’m not sure what epiphany I need for that to change.

Enjoy this Persian Pomegranate Soup (Ash-e Anar). It’s full of such good stuff for your family. And, it is flavored with delicious pomegranate syrup. It’s the kind of soup that will stick to your bones. My uncle made this for me when I was sick and away from home at the University.

It’s a family tradition, cooking for your family.

Now go hug your babies – I know I will.

Persian Pomegranate Soup (Ash-e Anar)

This hearty, Persian soup will nurture your soul with spinach, yellow split peas and the tang of pomegranate. Recipe by Laura Bashar of Family Spice


  • 2 TBS extra virgin olive oil
  • 1 cup parsley, American, chopped
  • 3/4 cup cilantro, fresh, chopped
  • 1 cup spinach, fresh, chopped
  • 1 leek
  • 8 cup vegetable stock
  • 1/3 cup lemon juice
  • 1/2 cup basmati rice, uncooked
  • 1/3 cup yellow split peas
  • 1/4 cup pomegranate syrup
  • 2 TBS granulated sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper, ground
  • 6 TBS pomegranate arils, (1 TBS per bowl)


  1. Heat a large stock pot on medium and add:
    • 2 TBS extra virgin olive oil
  2. When oil is hot, add:
    • 1 cup parsley, American , chopped
    • 3/4 cup cilantro, fresh , chopped
    • 1 cup spinach, fresh , chopped
  3. Cut in half, lengthwise:
    • 1 leek
  4. Spread the layers of the leek open and hold them under running water to remove the sand and dirt trapped inside the leek.
  5. Coarsely chop leeks and add to the mixture in the pot.
  6. Cook vegetables for 15 minutes.
  7. Pour in:
    • 8 cup vegetable stock
    • 1/3 cup lemon juice
  8. Cover pot and bring to a boil.
  9. When soup is boiling, add to pot:
    • 1/2 cup basmati rice , uncooked
    • 1/3 cup yellow split peas
  10. Cover pot, reduce heat to low and cook for 30 minutes.
  11. Stir in:
    • 1/4 cup pomegranate syrup
    • 2 TBS granulated sugar
  12. Cover pot and simmer for 20 more minutes.
  13. Season soup to taste with:
    • 1/2 tsp salt
    • 1/4 tsp black pepper, ground
  14. When ready to serve, pour soup into individual bowls and garnish with:
    • 6 TBS pomegranate arils , (1 TBS per bowl)


Cooking Tips: If you do not have pomegranate syrup, you can substitute it with 1 cup pomegranate juice. You can also substitute yellow split peas with lentils.

Prep Time:

Yield: Serves 6

Cook Time:

Persian Pomegranate Soup (Ash-e Anar) Detail

, ,

One Response to Persian Pomegranate Soup (Ash-e Anar) and a New Baby

  1. Dzoli at #

    What a cutie..isn't it amazing how babies make you all soft:))Congrats:)

Leave a Reply