Ash-e anar is also a very simple and warming soup that's filling and nourishing at the same time. It doesn't require too much attention, making this an ideal soup for chilly evenings when you don't have a lot of time for prep work but you want something special. I like thick soups that are almost a meal unto themselves, especially at this time of year, and this recipe is written for that effect — but you can easily make this a thinner soup to be served as a starter either by increasing the liquid or reducing the quantity of split peas from 1 cup to 3/4 cup. Pomegranate molasses is a truly wonderful base for this and other soups and is a staple in Persian and Middle Eastern pantries. You can easily find it at any Middle Eastern and most Asian grocers, but if you can't find it you can easily substitute 2 cups of pomegranate juice plus a teaspoon of sugar or honey for the same amount of water or vegetable stock.
This is my contribution to this month's No Croutons Required, hosted this month by my dear friend Jacqueline. The theme for February is a soup or salad featuring fresh herbs.
|Ash-e Anar (Persian Split Pea and Pomegranate Soup)|
|Recipe by Lisa Turner|
Published on February 16, 2012
A simple sweet-and-sour Persian split pea soup bursting with the flavors of spices, pomegranate and fresh herbs
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Other recipes you many enjoy:
Shakshouka ( Tunisian Tomato & Pepper Stew with Eggs )
Mesopotamian Barley, Chickpea, Lentil and Tahini Soup
Zahtar ( Dukkah )
On the top of the reading stack: The National Post
Audio Accompaniment: Sasha