Pomegranate Soup (Ash-E Anar)

Name: Pomegranate Soup (Ash-E Anar)
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 6
Cuisine: Asian
Ingredients: 8 cup Chicken Broth (8 cups of vegetable or chicken broth); ¾ cup Cilantro (3/4 cup cilantro, chopped); 1 piece Leeks (1 medium leek); 1 cup Lemon (cup lemon juice); 2 tbsp Olive Oil (2 tablespoons olive oil); ½ cup Parsley (1/2 cup parsley (chopped)); 1 cup Chana Dal (cup yellow split peas); ¼ cup Pomegranate (1/4 cup pomegranate paste or 1 cup pomegranate juice or 2 cups pomeg); ¼ cup Pomegranate Seeds (1/4 cup pomegranate seeds); ½ cup Rice (1/2 cup rice, uncooked); 0 pieces Table Salt (salt & pepper); 1 cup Spinach (1 cup spinach, chopped); 2 tbsp Granulated Sugar (2 tablespoons sugar)

80 minAsian

Servings6

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Steps

1Cut leek in half, lengthwise, spread the layers of the leek open and hold them under running water to remove the sand and dirt trapped inside the leek.Coarsely chop leeks and add to the mixture in the pot.Cook vegetables for 15 minutes.
2Pour in broth and lemon juice.Cover pot and bring to a boil, then add rice and split peas.
3Cover pot, reduce heat to low and cook for 30 minutes.Stir in sugar and pomegranate paste.Cover pot and simmer for 20 more minutes.Season soup to taste with salt & pepper.When ready to serve, pour soup into individual bowls and garnish top of each bowl with 1 TBS pomegranate seeds (optional).