antipasti

Pomegranate Soup (Ash-E Anar)

Name: Pomegranate Soup (Ash-E Anar)
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: 8 cups of vegetable or chicken broth; 3/4 cup cilantro, chopped; 1 medium leek; cup lemon juice; 2 tablespoons olive oil; 1/2 cup parsley (chopped); cup yellow split peas; 1/4 cup pomegranate paste or 1 cup pomegranate juice or 2 cups pomeg; 1/4 cup pomegranate seeds; 1/2 cup rice, uncooked; salt & pepper; 1 cup spinach, chopped; 2 tablespoons sugar

“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).”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Chicken broth8 cups
Cilantrochopped¾ cup
Leekmedium1 medium
Lemon juice1 cup
Olive oil2 tbsp
Parsleychopped½ cup
Peas1 cup
Pomegranate paste¼ cup
Pomegranate seeds¼ cup
Riceuncooked½ cup
Salt & pepper6 servings
Spinachchopped1 cup
Sugar2 tbsp

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 45 min

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