Recipe: Iranian Pomegranate Soup (Aash-e anar)

updated Jan 21, 2020
Credit: Matt Russell
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(Image credit: Matt Russell)

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

  1. Wash the mung beans and then leave to soak in a large bowl of water for 15 minutes before draining.

  2. 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.

  3. Cover, then simmer for 35 minutes. Add the rice, beet, pomegranate molasses, stock, salt and pepper and cook for 20 minutes.

  4. 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.

  5. 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.

(Image credit: Courtesy of Bloomsbury USA)

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