Pomegranate soup

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Pomegranate soup
A bowl of āsh-e anār
Type Soup
Place of origin Iran and Iraq
Region or state Azerbaijan, Iran, Iraq and Turkey
Main ingredients Pomegranate 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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