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 |
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
- 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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