Persian Pomegranate Soup (Ash-e Anar)

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



  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)

Persian Pomegranate Soup (Ash-e Anar)  Detail

Prep Time: 10 min
Cook Time: 1 hour 20 min

Difficulty: Easy
Servings: 6
Serving Size: 2 cups

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.