Meat, Maghreb and Middle East
Ash-e Anar, Persian pomegranate soup with meatballs
Ash e anar is a Persian soup made with fresh herbs, pomegranate juice, and small beef meatballs, serving 4 people in 1 hour 20 minutes, at a medium difficulty level, for about €3.10 per person. Its success comes from balancing the pomegranate's tartness with the split peas, which melt down to thicken the soup.
Tonight, a Persian herb soup with pomegranate juice and little meatballs, a fragrant and tangy Iranian festive dish.
- Total time
- 1 h 20
- Difficulty
- Medium
- Cost per person
- €3.10
- Calories per person
- 740 kcalcalculated by Kiloach, your weight coach
- Season
- Fall, Winter
Ash e anar belongs to a family of thick Iranian soups where fresh herbs, rice, and split peas simmer slowly together into a dense, fragrant base. Pomegranate juice brings a sharp, almost fruity tartness that cuts through the earthy curcuma and the softness of the little beef meatballs. You eat it by the spoonful, piping hot, with bread for scooping up the last bits.
This is a Sunday recipe, or one for an evening when you have some time ahead of you, not a quick weeknight dinner. It works well for guests, especially if you enjoy introducing people to a different cuisine. Picky kids might be thrown off by the pomegranate's tartness, so it's best saved for more adventurous eaters.
The ingredients
Butcher
- Ground beef 400 g
Fruits and vegetables
- Onions 2
- Flat leaf parsley 1 bunch
- Fresh cilantro 1 bunch
- Fresh mint 1 bunch
Pantry
- Split peasoften in the pantry 150 g
- Riceoften in the pantry 80 g
- Pomegranate juice 30 cl
- Tomato pasteoften in the pantry 1 tbsp
- Turmericoften in the pantry 1 tsp
- Olive oiloften in the pantry 3 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
Bakery
- Bread 1
Allergens Gluten
The step by step recipe
-
Mix the ground beef with one grated onion, salt, and pepper, then shape into small meatballs about the size of a hazelnut.
Wet your hands as you shape them, they'll stay smooth and won't stick.
-
Sauté the second onion, thinly sliced, with the turmeric in the oil, then add the split peas and two liters of water.
Rinse the split peas well before cooking for a clearer soup.
-
Let it simmer, then add the rice and tomato paste. 40 min
Stir occasionally, split peas tend to stick to the bottom.
-
Add the chopped herbs, the meatballs, and the pomegranate juice, and let it cook over low heat. 20 min
The meatballs cook directly in the soup, don't stir too much or they'll break apart.
-
Taste and adjust the salt, then serve the soup piping hot with bread.
If the soup is too tart, add a pinch of sugar, if it's too mild, a splash of lemon juice.
Our tips to get it right
- Grate the onion for the meatballs instead of chopping it, the meat stays more even and the meatballs hold together better during cooking.
- Taste the pomegranate juice before adding it, some brands are more tart than others, so adjust the amount accordingly.
- Prep a generous batch of herbs ahead of time and chop them finely, that's what gives the soup its signature texture.
The variations
- Swap the ground beef for ground lamb for a bolder flavor, traditional in some regions of Iran.
- For a vegetarian version, skip the meatballs and add red lentils alongside the split peas for texture.
- For a quicker meal, use meatballs shaped the day before and cut the split pea simmering time down to 25 minutes.
What to serve it with
- Warm flatbread for scooping
- Plain yogurt on the side
- Black tea after the meal
Storage
This soup keeps for 3 days in the refrigerator in a sealed container, and its flavor rounds out even more the next day. It freezes well for up to 2 months, ideally without the fresh herbs added at the end. Reheat it gently in a pot, adding a splash of water if it has thickened too much.
Questions about this dish
Can you replace the pomegranate juice with something else?
If you can't find any, a mix of lemon juice and a bit of sugar can approximate the tartness, though the flavor will be less distinctive. Pure pomegranate juice is really what gives this soup its identity.
Can you make ash e anar ahead of time?
Yes, this soup actually tastes even better reheated the next day, once the flavors have had time to meld. Make the base a day ahead and stir in fresh herbs right before serving if you want to keep their bright color.
How do you keep the meatballs from falling apart in the soup?
Shape the meatballs firmly with wet hands and avoid stirring the soup once they're in. Let them cook gently over low heat, stirring too much is usually what breaks them.
What kind of rice should you use for this soup?
Plain white rice works best, it should break down slightly to help thicken the soup. Avoid fragrant varieties like basmati, which tend to keep their grains too intact.
How long does it take to make a Persian pomegranate soup with meatballs, served with bread?
Count 1 h 20 in total, prep and cooking included. The recipe is rated “medium”.
How many calories are in a Persian pomegranate soup with meatballs, served with bread?
About 740 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a Persian pomegranate soup with meatballs, served with bread cost?
About €3.10 per serving, or €12.40 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains gluten. Always check the labels of the products you buy.
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