Pomegranate Soup (Ash-E Anar) – a delicious recipe with olive oil, parsley, cilantro, vegetable broth, lemon juice, rice. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Heat olive oil in a large stock pot over medium heat and add parsley, cilantro and spinach.:
2
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.
3
Coarsely chop leeks and add to the mixture in the pot.
4
Cook vegetables for 15 minutes.
5
Pour in broth and lemon juice.
6
Cover pot and bring to a boil, then add rice and split peas. 7. Cover pot, reduce heat to low and cook for 30 minutes.
7
Stir in sugar and pomegranate paste.
8
Cover pot and simmer for 20 more minutes.
9
Season soup to taste with salt & pepper.
10
When ready to serve, pour soup into individual bowls and garnish top of each bowl with 1 TBS pomegranate seeds (optional).
307
kcal
Calories
9
g
Fat
51
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 cup parsley chopped, 3/4 cup cilantro chopped, 1 cup spinach chopped, and more.
Yes, Pomegranate Soup (Ash-E Anar) 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.
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