Pomegranate soup
|
A bowl of āsh-e anār | |
| Alternative names | Āsh-e anār |
|---|---|
| Type | Soup |
| Place of origin | Iran |
| Main ingredients | Pomegranate juice and seeds, yellow split peas, mint leaves, spices |
 Cookbook: Pomegranate soup  Media: Pomegranate soup | |
Pomegranate soup is called Āsh-e anār in Iran (Persian: آش انار; Azerbaijani: انار آشی)[1][2][3][4] and called Shorbat Rumman in Arab countries.[5]
This is a Persian and Mesopotamian dish (āsh) made from pomegranate juice and seeds, yellow split peas, mint leaves, spices, and other ingredients. This dish is vegetarian but you can also easily add meat to the dish.[6]
See also
- Āsh, a genre of soup in Iran
- Ash reshteh, Iranian noodle soup
- Ashe doogh, Iranian yogurt soup
- Fesenjān, Iranian pomegranate stew
- List of soups
References
- ↑ Najmieh Batmanglij (2007). A Taste of Persia: An Introduction to Persian Cooking. I.B.Tauris. p. 44. ISBN 1-84511-437-X.
- ↑ Nesta Ramazani (1997). Persian cooking. Ibex Publishers, Inc. p. 25. ISBN 0-936347-77-5.
- ↑ Yavar Dehghani (2001). Persian phrasebook. Lonely Planet. p. 129. ISBN 0-86442-581-3.
- ↑ Jeanne Jacob; Michael Ashkenazi (2007). The World Cookbook for Students. Greenwood Publishing Group. p. 2. ISBN 0-313-33455-2.
- ↑ "Iranian Ash". Los Angeles Persian Restaurants. Retrieved 2016-03-26.
- ↑ "Ash-e Anar (Pomegranate Soup)". La Soupista. Retrieved 2016-03-26.
External links
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