Ash-e Anar (Persian Pomegranate Soup)
A deep, sweet and sour soup of split peas, herbs and tiny meatballs, tangy with pomegranate molasses.
- Time1 hr 30
- LevelMedium
- Costabout £1.33 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rinse the split peas and put them in a large pan with the water. Bring to the boil, skim, then simmer for 25 minutes.
25 min - 2
Meanwhile mix the beef with the grated onion, half the turmeric, 1 teaspoon salt and the pepper. Roll into about 24 marble sized meatballs.
- 3
Heat the oil in a frying pan and cook the chopped onion for 8 minutes until golden. Stir in the cinnamon and remaining turmeric and add to the soup.
8 min - 4
Add the rice and meatballs to the soup. Simmer for 20 minutes, until the rice is soft and the meatballs are cooked through.
20 min - 5
Stir in the spinach, parsley, coriander, mint, molasses and remaining salt. Simmer for 10 minutes until the herbs are dark and soft and the soup is thick.
10 min - 6
Taste and add a little more molasses if you like it sharper. Ladle into bowls and scatter over the pomegranate seeds.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.