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Have you ever heard about Ash in Persian cuisine? Ash is a type of thick soup that typically include herbs, beans sometimes noodles, and meat. Ash is very popular in Iran and has different types, and the most popular is Ash Reshteh. In this article, I,m sharing with you a traditional recipe for Ash-e Anar. Also, you can see other types of Ash in Cookery Magazine entitled: Ashe Reshteh and Ashe Doogh.
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Ash-e Anar is a type of healthy soup that is aromatic, delicious, nutrient-rich, and a wholesome meal by itself. Iranian people make this pomegranate soup in the winter, which is the pomegranate season, especially on Yalda night. Ash-e Anar combines sour and sweet tastes that give a unique taste to this pomegranate soup. In this article, I share with you a traditional recipe step by step; stay with us.
ingredients
| Yellow split peas | 1 cup |
| Rice | 1 cup |
| Onion | 3 medium size |
| Herb (parsley, mint, cilantro, chives, tarragon) | 500 gram |
| pomegranate juice | 4 cups |
| pomegranate molasses | 1/3 cup |
| minced meat | 200 gram |
| turmeric, salt, pepper | as needed |
How to make Ash-e Anar
step 1- preparing ingredients
Soak the yellow split peas with some salt a few hours before, then put it on the heat until it boils once and remove the foam. Soak the rice with some water and chop the herbs (parsley, mint, cilantro, tarragon, chives), and set aside.
Step 2- frying the onion
Finely chop 2 onions, fry them in the pot until golden and light, then add turmeric and black pepper, add the yellow split peas along with the rice, And put the lid of the pot and let them cook.
Step 3- adding herbs (Ashe Sabzi)
When the rice and yellow split peas are cooked and soft, it’s time to add the chopped herbs. Add the herbs and let them cook. When they are cooked, add the pomegranate juice.
Step 4- adding pomegranate molasses
After adding the pomegranate juice, you should add the pomegranate molasses (the pomegranate molasses is optional, but it is suggested not to remove it) and let the soup settle well.
Step 5- preparing meatballs
Grate the onion and squeeze out the excess water, then mix it with minced meat, add a little salt, black pepper, and turmeric and knead it, then make small meatballs and fry in the pan
last step
Add 2 tablespoons of fried mint to the soup and fried meatballs when the soup is completely thickened and settled. Let it cook for another 10 minutes, then remove it from the heat.
Pour the pomegranate soup into the serving bowl and garnish it with pomegranate seeds and Golpar((Persian hogweed). Donāt let the number of ingredients deter you from trying this much-favored soup. Ā I promise. You have aĀ complete mealĀ with this soup.
Additional tips about cooking Ash-e Anar
- Adding the meatballs is optional. If the minced meat is unavailable or if you are vegetarian, you can eliminate the meatballs.
- Add the pomegranate juice at the end, and when the herbs, rice, and yellow split peas are well cooked because it prevents the ingredients from cooking.
- Do not fry the mint too much because it will become bitter.
Frequently asked questions
What is the difference between soup and Ash?
Besides Ash’s thicker consistency, it always features herbs and beans as key ingredients. But the soup is watery and has no beans.
What is the Ash-e Anar made of?
It is a delicious combination of herbs, minced meat, and pomegranate molasses.
