Recipe: Iranian Pomegranate Soup (Aash-e anar)
Around the World in 30 Soups: This month we’re collaborating with chefs, cookbook authors, and our own Kitchn crew to share a globetrotting adventure in soups from countries and cuisines around the world. Today’s stop: Iran.
When it comes to the cooking of Iran and the Middle East, Yasmin Khan’s book on the Persian kitchen is a wonderland of history, flavor, and story. This pomegranate stew is a striking introduction to the flavors of Iran, not to mention the perfect use for the bottle of pomegranate molasses you have lurking in the cupboard.
Bursting with classic Iranian flavors, this hearty, sweet-and-sour pomegranate soup, or aash-e anar, combines the earthy sweetness of beetroot with the sharpness of pomegranate molasses. Thickened with beans and rice, the final dish resembles more of a stew than a soup, and as such is a perfect one-pot meal, served with some warm toasted bread.
Fresh herbs and a garlicky topping add the obligatory Persian freshness to the meal, and any leftover yogurt makes a great dip for crudités or crackers.
Pomegranate Soup (Aash-e anar)
Serves 4 to 6
Nutritional Info
Ingredients
- 5 1/4 ounces
dried mung beans
- 3 tablespoons
sunflower or light olive oil
- 2
medium onions, finely chopped
- 4
garlic cloves, finely chopped
- 1 teaspoon
cumin seeds
- 1 teaspoon
ground turmeric
- 4 cups
water
- 2 ounces
short-grain white rice
- 1
beet (about 5 ounces), peeled and finely grated
- 1/4 cup
pomegranate molasses
- 3 cups
good-quality chicken or vegetable stock
- 1 teaspoon
sea salt
- 1/2 teaspoon
black pepper
- 1 ounce
fresh parsley leaves, finely chopped
- 3/4 ounce
fresh mint leaves, finely chopped
- 1 1/2 ounces
fresh cilantro, finely chopped
- 3 tablespoons
extra-virgin olive oil
For the toppings:
- 1
garlic clove, crushed
- 3 1/2 ounces
Greek yogurt
- 1/2 ounces
fresh cilantro, chopped
- 1 3/4 ounces
walnuts, roughly chopped
- 3 tablespoons
pomegranate seeds (optional)
Instructions
Wash the mung beans and then leave to soak in a large bowl of water for 15 minutes before draining.
Heat the oil in a large heavy-based pan with a lid. Add the onion and fry over a low heat for 10 minutes (with the lid off). When the onion has softened, add the garlic and fry for a further 2 minutes. Toast the cumin seeds in a small pan over a low heat for 1 minute. Grind the toasted seeds with a pestle and mortar or a spice grinder, and add to the onion pan along with the turmeric, soaked mung beans and water.
Cover, then simmer for 35 minutes. Add the rice, beet, pomegranate molasses, stock, salt and pepper and cook for 20 minutes.
Add the herbs and olive oil and cook for a final 10 minutes. You may need to add a touch more water if the soup is looking a bit thick. Taste and adjust the seasoning to your preference.
When the soup is ready, prepare your toppings. In a small bowl, mix the garlic, yoghurt and coriander. Lightly toast the walnuts in the small pan over a medium heat for 1 minute. Serve the soup with a generous dollop of the herby yoghurt and finish with the toasted walnuts and the pomegranate seeds, if you are using them.
Recipe Notes
Reprinted with permission from The Saffron Tales by Yasmin Khan, published by Bloomsbury Publishing.