Pomegranate soup

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Pomegranate soup
A bowl of āsh-e anār
Place of originIran and Iraq
Region or stateAzerbaijan, Iran, Iraq and Turkey
Main ingredientsPomegranate juice and seeds, yellow split peas, mint leaves, spices

Pomegranate soup (Persian: آش انارāš e anār; Azerbaijani: انار آشی‎, anar aşı; Mazandarani: اسپاش انار او, aspāsh enār oo; Arabic: شوربة رمانshorbat rummān)[1][2][3][4] is an Iranian and Iraqi dish made from pomegranate juice and seeds, yellow split peas, mint leaves, spices, and other ingredients. It is regarded an āsh, which is the Iranian term for a "thick soup".[5]

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. ^ Elāhī, ʿE. "ĀŠ (thick soup), the general term for a traditional Iranian dish comparable to the French potage.". Encyclopedia Iranica. Retrieved 2016-02-08.

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