Ash-e Anar (آش انار) is a rich and tangy Persian pomegranate soup, made with pomegranate juice, lentils, herbs, rice, and sometimes small meatballs. This warming and flavorful dish is a staple of fall and winter Persian cuisine, offering a perfect balance of sweetness and tartness from the pomegranate. Traditionally, Ash-e Anar is enjoyed during Yalda Night (the longest night of the year) and other festive gatherings.
Ash-e Anar is one of Iran’s most treasured soups, originating from northern Iran (Mazandaran and Gilan), where pomegranates are abundant. Pomegranates have long been a symbol of life and fertility in Persian culture, making this soup a popular dish during Yalda Night, the Persian winter solstice celebration.
In ancient Persia, sour and tangy flavors were highly valued in cooking, leading to the creation of fruit-infused stews and soups. Ash-e Anar reflects this tradition, combining pomegranate juice with warming herbs and legumes, creating a dish that is both flavorful and deeply nourishing.
Today, Ash-e Anar remains a festive Persian dish, commonly served during fall and winter as a comforting and nutritious meal.
Ingredients
For the Soup Base:
1 medium onion, finely chopped
2 tbsp olive oil or butter
½ cup yellow split peas (or lentils), rinsed
½ cup rice (or bulgur, for added texture)
4 cups vegetable broth or water
½ tsp turmeric
½ tsp black pepper
1 ½ tsp salt (adjust to taste)
For the Herbs:
1 cup fresh parsley, chopped
1 cup fresh cilantro, chopped
½ cup fresh mint, chopped
½ cup fresh dill, chopped
2 cloves garlic, minced
For the Pomegranate Flavor:
1 ½ cups pomegranate juice (fresh or store-bought, unsweetened)
½ cup pomegranate molasses (adjust for sweetness and tartness)
½ cup pomegranate seeds (for garnish, optional)
For Optional Meatballs:
200g ground beef or lamb
1 tbsp grated onion
½ tsp salt
¼ tsp black pepper
¼ tsp turmeric
For Garnish:
2 tbsp dried mint, fried in oil (optional, for aroma)
1 tbsp butter or oil (for frying mint)
Directions
Prepare the Meatballs (Optional):
In a bowl, mix ground meat, grated onion, salt, pepper, and turmeric. Roll into small meatballs and set aside. If using, lightly sauté the meatballs in a little oil until browned, then set aside.
Cook the Soup Base:
Heat olive oil or butter in a large pot over medium heat. Add chopped onions and sauté until golden brown. Stir in turmeric, black pepper, and salt, followed by garlic. Cook for another 1-2 minutes. Add yellow split peas (or lentils) and rice, stirring to coat with the spices. Pour in vegetable broth or water, bring to a boil, then reduce heat and simmer for 30 minutes.
Add Herbs & Pomegranate Flavor:
Stir in chopped parsley, cilantro, dill, mint, and pomegranate juice. Add pomegranate molasses, adjusting the amount for desired tartness. Simmer for 15-20 more minutes, until flavors meld.
Add Meatballs (If Using):
Drop the prepared meatballs into the soup and let cook for 10 more minutes.
Serve & Garnish:
Garnish with pomegranate seeds and fried dried mint if desired. Serve hot with Persian flatbread (Lavash or Sangak).
