Gluten-Free Ash-e Anar (Pomegranate Soup)

Ingredients

• 1 cup Split peas
• 4 cups Pomegranate juice
• 2 cups Fresh spinach
• 1 cup Fresh parsley
• 1 cup Fresh cilantro
• 1 medium Onion
• 1 tablespoon Mint (dried)
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Turmeric

Instructions

1. 1Measure the 1 cup of split peas into a medium bowl. Cover the split peas with water and let them soak for at least 30 minutes.
2. 2Finely chop the 1 medium onion. Place a large heavy-bottomed pot over medium heat (350°F/175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the chopped onion and cook, stirring occasionally, for 5 to 7 minutes, or until the onion is softened and translucent.
3. 3Add the 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 0.5 teaspoon of turmeric to the pot with the onions. Stir for 30 seconds until fragrant.
4. 4Drain and rinse the soaked 1 cup of split peas. Add the rinsed split peas and the 4 cups of pomegranate juice to the pot. Stir everything together. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 45 minutes to 1 hour, or until the split peas are very tender and starting to break down. Stir occasionally to prevent sticking.
5. 5Roughly chop the 2 cups of fresh spinach, 1 cup of fresh parsley, and 1 cup of fresh cilantro. Add the chopped spinach, parsley, and cilantro to the pot. Stir well to combine. Continue to simmer, uncovered, for another 10 minutes, or until the greens have wilted and softened.
6. 6Stir in the 1 tablespoon of dried mint. Taste the soup and add more salt or pepper if needed. Serve the Ash-e Anar hot.

Related Guides