Pomegranate Soup (Ash-E Anar)

Pomegranate Soup (Ash-E Anar)

  Ready in : 45 mins

You can never have too many hor d'oeuvre recipes, so give Pomegranate Soup (Ash-E Anar) a try. This recipe serves 6. One portion of this dish contains approximately 12g of protein, 6g of fat, and a total of 276 calories. For $2.01 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. Autumn will be even more special with this recipe. Not a lot of people made this recipe, and 1 would say it hit the spot. If you have parsley, rice, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 69%, which is solid. Similar recipes are Stuffed Fish with Pomegranate Sauce (Mahi-ye tu por ban anar) Recipe, Greek Lentil Soup (Fakes) for Ash Wednesday, and Persian New Year's Soup with Beans, Noodles, and Herbs (Ash-e-reshteh).

Ingredients

chicken broth

chicken broth

8 cups

cilantro

cilantro

0.75 cup

leek

leek

1 medium

lemon juice

lemon juice

1 cup

olive oil

olive oil

2 tablespoons

parsley

parsley

0.5 cup

peas

peas

1 cup

pomegranate paste

pomegranate paste

0.25 cup

pomegranate seeds

pomegranate seeds

0.25 cup

rice

rice

0.5 cup

salt & pepper

salt & pepper

6 servings

spinach

spinach

1 cup

sugar

sugar

2 tablespoons

Cooking in Steps

  1. 1
    Cut leek in half, lengthwise, spread the layers of the leek open and hold them under running water to remove the sand and dirt trapped inside the leek.Coarsely chop leeks and add to the mixture in the pot.Cook vegetables for 15 minutes.

    vegetable

    vegetable

    leek

    leek

    water

    water

    pot
    pot
  2. 2
    Pour in broth and lemon juice.Cover pot and bring to a boil, then add rice and split peas.

    lemon juice

    lemon juice

    split peas

    split peas

    broth

    broth

    rice

    rice

    pot
    pot
  3. 3
    Cover pot, reduce heat to low and cook for 30 minutes.Stir in sugar and pomegranate paste.Cover pot and simmer for 20 more minutes.Season soup to taste with salt & pepper.When ready to serve, pour soup into individual bowls and garnish top of each bowl with 1 TBS pomegranate seeds (optional).

    pomegranate seeds

    pomegranate seeds

    salt and pepper

    salt and pepper

    pomegranate

    pomegranate

    sugar

    sugar

    bowl
    bowl
    pot
    pot