Pomegranate Soup (Ash-E Anar)

Pomegranate Soup (Ash-E Anar)

VegetarianGluten FreeDairy Free

Basic Information

  • Servings: 6
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 77.16
  • Health score: 31.00
  • Weight Watcher points: 5.00

Summary

You can never have too many hor d'oeuvre recipes, so give Pomegranate Soup (Ash-E Anar) a try. This recipe serves 6. One portion of this dish contains approximately 12g of protein, 6g of fat, and a total of 276 calories. For $2.01 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. Autumn will be even more special with this recipe. Not a lot of people made this recipe, and 1 would say it hit the spot. If you have parsley, rice, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 69%, which is solid. Similar recipes are Stuffed Fish with Pomegranate Sauce (Mahi-ye tu por ban anar) Recipe, Greek Lentil Soup (Fakes) for Ash Wednesday, and Persian New Year's Soup with Beans, Noodles, and Herbs (Ash-e-reshteh).

Ingredients

  • chicken broth
    chicken broth8 cups
  • cilantro
    cilantro0.75 cup
  • leek
    leek1 medium
  • lemon juice
    lemon juice1 cup
  • olive oil
    olive oil2 tablespoons
  • parsley
    parsley0.5 cup
  • peas
    peas1 cup
  • pomegranate paste
    pomegranate paste0.25 cup
  • pomegranate seeds
    pomegranate seeds0.25 cup
  • rice
    rice0.5 cup
  • salt & pepper
    salt & pepper6 servings
  • spinach
    spinach1 cup
  • sugar
    sugar2 tablespoons
Heat olive oil in a large stock pot over medium heat and add parsley, cilantro and spinach.

Step 1

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.Coarsely chop leeks and add to the mixture in the pot.Cook vegetables for 15 minutes.

Step 2

Pour in broth and lemon juice.Cover pot and bring to a boil, then add rice and split peas.

Step 3

Cover pot, reduce heat to low and cook for 30 minutes.Stir in sugar and pomegranate paste.Cover pot and simmer for 20 more minutes.Season soup to taste with salt & pepper.When ready to serve, pour soup into individual bowls and garnish top of each bowl with 1 TBS pomegranate seeds (optional).

Categories

Dish Types: antipasti, soup, starter, snack, appetizer, antipasto, hor d'oeuvre

Diets: gluten free, dairy free, lacto ovo vegetarian

Occasions: fall, winter

Source Information

Source: Foodista

License: CC BY 3.0

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