Ash-E Anar (Persian Pomegranate Soup) Recipe

Name: Ash-E Anar (Persian Pomegranate Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Broth:; 4 tablespoons olive oil; 2 large sweet onions, chopped; 6 cloves garlic, minced; 3/4 cup yellow split peas; 2 quarts chicken stock; 2 tablespoons ground black pepper; 1 tablespoon ground turmeric; 2 1/4 teaspoons mild paprika; 3/4 teaspoon cayenne pepper; 1/4 teaspoon ground fennel seeds; 1 cinnamon stick; Meatballs:; 1 1/2 pounds ground lamb; 1/4 cup minced onion; 2 tablespoons minced fresh mint; 2 tablespoons minced fresh parsley; 1 clove garlic, minced; 1 cup basmati rice; 1/2 cup minced fresh parsley; 1/2 cup minced fresh mint; 1/4 cup pomegranate molasses; 1 tablespoon honey; Garnish:; 2 cups pomegranate seeds; 1/4 cup heavy whipping cream, or more to taste

Servings: persons

Broth:
4 tablespoons olive oil
2 large sweet onions, chopped
6 cloves garlic, minced
3/4 cup yellow split peas
2 quarts chicken stock
2 tablespoons ground black pepper
1 tablespoon ground turmeric
2 1/4 teaspoons mild paprika
3/4 teaspoon cayenne pepper
1/4 teaspoon ground fennel seeds
1 cinnamon stick
Meatballs:
1 1/2 pounds ground lamb
1/4 cup minced onion
2 tablespoons minced fresh mint
2 tablespoons minced fresh parsley
1 clove garlic, minced
1 cup basmati rice
1/2 cup minced fresh parsley
1/2 cup minced fresh mint
1/4 cup pomegranate molasses
1 tablespoon honey
Garnish:
2 cups pomegranate seeds
1/4 cup heavy whipping cream, or more to taste

1
Heat oil in a heavy stockpot over medium-high heat. Add chopped onions and saute until soft, about 5 minutes. Add garlic and cook until browned, about 2 minutes. Stir in split peas; cook until peas take on a bit of color, about 1 minute.
2
Pour chicken stock into the pot. Add pepper, turmeric, paprika, cayenne, fennel seeds, and cinnamon stick. Bring soup to a boil. Reduce heat and simmer until peas are tender, about 20 minutes.
3
While soup is simmering, prepare meatballs. Mix lamb, minced onion, mint, parsley, and garlic together. Form into walnut-sized meatballs. Drop meatballs into the simmering soup. Cook until no longer pink in the center, about 10 minutes.
4
Discard cinnamon stick from the soup. Add basmati rice, parsley, mint, pomegranate molasses, and honey. Cook until rice softens, about 20 minutes.
5
Ladle soup into bowls and garnish with pomegranate seeds and cream.

1112

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: Broth:, 4 tablespoons olive oil, 2 large sweet onions, chopped, 6 cloves garlic, minced, and more.

Yes, Ash-E Anar (Persian Pomegranate Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ash-E Anar (Persian Pomegranate Soup)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions