Pomegranate soup

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Pomegranate soup
A bowl of āsh-e anār
Alternative names Āsh-e anār
Type Soup
Place of origin Iran (Persia)
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 meat can easily be added.[6]

See also[edit]


  1. ^ Najmieh Batmanglij (2007). A Taste of Persia: An Introduction to Persian Cooking. I.B.Tauris. p. 44. ISBN 1-84511-437-X. 
  2. ^ Nesta Ramazani (1997). Persian cooking. Ibex Publishers, Inc. p. 25. ISBN 0-936347-77-5. 
  3. ^ Yavar Dehghani (2001). Persian phrasebook. Lonely Planet. p. 129. ISBN 0-86442-581-3. 
  4. ^ Jeanne Jacob; Michael Ashkenazi (2007). The World Cookbook for Students. Greenwood Publishing Group. p. 2. ISBN 0-313-33455-2. 
  5. ^ "Iranian Ash". Los Angeles Persian Restaurants. Retrieved 2016-03-26. 
  6. ^ "Ash-e Anar (Pomegranate Soup)". La Soupista. Retrieved 2016-03-26. 

External links[edit]