Brrr, it’s so cold outside! Are you in the mood for a warm, savory soup? Thick soups and stews are perfect for cozying up in the winter and keeping your belly satisfied. One awesome choice is Ash-e Anar ba Koofteh Ghelgheli – Thick Pomegranate Soup with Meatballs and Mint Oil آش انار.
Pomegranates add a fantastic flavor to this dish and pack it with vitamins too. My version of Ash-e Anar ba Koofteh Ghelgheli – Thick Pomegranate Soup with Meatballs and Mint Oil آش انار is with fresh herbs, and tastes fruity, sweet, and tangy.
I make it using pomegranate juice, pomegranate molasses, split yellow peas, rice, and fresh herbs like spinach, parsley, coriander, and mint, along with some tasty spices and soft meatballs. Using pomegranate juice instead of water makes the soup really rich and scrumptious.
Finish with hot mint oil, more herbs, and pomegranate seeds – making it a real standout among Persian soups and stews. This is definitely a must-try if you’re into unique, comforting meals!
NANA DAGH – HOT MINT OIL TOPPING
We often serve Ash-e Anar with Piaz Dagh, which is basically fried onions and mint in oil. But honestly, I’m more into Nana Dagh. “Nana” means mint, and “Dagh” means hot, so it’s just hot mint oil. It’s one of those flavor boosters in Persian cooking called Chashni, which are like sauces or spices (Advieh) that really amp up the taste of dishes.
Nana Dagh is also great for leveling up soups and stews, like Ash-e Reshteh (herb noodle soup) or Adassi (Persian lentil stew). To whip it up, heat some olive oil, toss in dried mint, and take it off the heat right away. Let it sit for a few minutes, then drizzle it over the warm soup. It adds the perfect finishing touch!
KOOFTEH GHELGHELI – TINY MEATBALLS FOR YOUR SOUP
Koofteh Ghelgheli are super tasty, bite-sized meatballs that are a favorite in Persian soups. They’re made really small—just the right size to scoop up with a spoon. You can use 500 grams of minced beef, lamb, or a mix of both, whatever you prefer.
To make sure the meatballs don’t fall apart in the soup, give the minced meat a good knead until it’s smooth and sticks together. Instead of frying, the meatballs cook them gently in the pomegranate soup, and they will soak up all those incredible flavors. And if you want to skip the meatballs, you can still enjoy a delicious vegetarian version of Ash-e Anar that’s just as satisfying!
ASH-E YAZDI
Ash-e Anar, or Ash-e Yazdi, is a favorite dish from Yazd. It’s especially popular in the fall and winter, providing that cozy warmth on chilly days. Many people serve it during Shab-e Yalda, the longest night of the year, when pomegranates are celebrated in all sorts of ways.
Unlike other Persian soups like Ash-e Shole Ghalamkar, which is a savory mix of legumes and herbs, or Ash-e Reshteh, a noodle soup packed with fresh herbs, Ash-e Anar is lighter and has a fruity twist. You can find different versions of this pomegranate soup in places like Shiraz, Gilan, and Azerbaijan, with each region putting its unique spin on this classic recipe.
WHAT IS ASH?
Ash (اش) is a savory, stew-like soup from Persian cuisine. It’s usually made with a mix of legumes like rice, yellow split peas, chickpeas, black-eyed beans, or lentils. You can’t forget the fresh herbs either—parsley, spinach, dill, spring onions, coriander, and mint are key ingredients. Most Persian Ashs are vegetarian, but some do throw in meat for added flavor.
You might also find Persian noodles (Reshteh), onions, and sometimes garlic in the mix. To spice things up, people use turmeric, saffron, and a special Persian spice blend called Advieh.
If you’re looking for some delicious Ash recipes, check out Ash-e Shole Ghalamkar (Persian beggar’s soup with legumes and fresh herbs), Ash-e Godje Faranghi (Persian tomato rice soup), Ash-e Reshteh (noodle soup with herbs), and Ash-e Mast (Persian herb-yogurt soup with chickpeas and meatballs).
POMEGRANATE IN IRANIAN TRADITIONAL MEDICINE (UNANI MEDICINE)
In Iran, iranian traditional doctors consider pomegranates “cold” food and use them in Unani Medicine for different health issues. With their high content of iron, calcium, potassium, vitamin C, and flavonoids, pomegranates make a healthy additon to my winter soup. If you have a “hot” temperament, drinking freshly pressed pomegranate juice daily will help you cool down. Women experiencing menopause, and dealing with hot flashes can benefit from drinking a glass of fresh pomegranate juice every day.
For that inner glow and beautiful skin, drink a glass of pomegranate juice each evening. It’s loaded with antioxidants and polyphenols that nourish your skin, boost collagen production, reduce wrinkles, and even out your skin tone.
INGREDIENTS ASH-E ANAR
1 tbsp olive oil*
1 onion
1 tsp turmeric*
2 garlic cloves
100 g rice*
100 g lapeh* (yellow split peas)
100 g fresh spinach
100 g fresh cilantro
100 g fresh parsley
40 g fresh mint
4 spring onions
Salt, pepper
400 ml pomegranate juice*
4 tbsp pomegranate molasses*
100 g sugar
INGREDIENTS MEATBALLS
1 onion
500 g ground lamb
1/2 tsp cinnamon*
Salt, pepper
INGREDIENTS TOPPING (NANA DAGH)
5 tbsp olive oil*
3 tbsp dried finely ground Nana mint*
Pomegranate seeds (optional)
PREPARATION ASH-E ANAR
Heat the oil in a pot. Peel and dice the onion, then sauté it until golden brown. Add turmeric and garlic cloves, and stir once. Now, add the split peas and pour in water to cover them slightly. Bring to a boil. Reduce the heat and let the split peas simmer for 30 minutes.
Meanwhile, wash and dry the herbs, remove from the stems, and chop finely. Slice the spring onions into thin rings. After 30 minutes, add the spring onions, chopped herbs, salt, and pepper to the pot. Let it simmer for another 30 minutes.
PREPARATION MEATBALLS
Meanwhile, grate the onion and squeeze out all the excess liquid. Season the ground meat with the squeezed onion, cinnamon, salt, and pepper. Knead the mixture until it is smooth and well combined. Shape into small balls and place them on a plate.
After cooking for 1 hour, add the meatballs and rice to the pot. Let it simmer for another 30 minutes. Then, add the pomegranate juice, pomegranate molasses, and sugar to the soup. Continue simmering for another 30 minutes with the lid slightly ajar. Taste and adjust the flavor by adding more pomegranate molasses or sugar, depending on whether you want it more tart or sweet.
PREPARATION NANA DAGH TOPPING
Start by removing the seeds from the pomegranate.
For the Nana Dagh, heat the olive oil and add the dried mint, then immediately remove it from the heat. Allow the mixture to steep for a few minutes until the fragrance develops. Be careful not to burn the mint, as it will taste bitter.
Pour the hot mint oil over the soup and garnish with pomegranate seeds and fresh herbs, if desired.
BEFARMAYID! Yaldatoon Mobarak!
Susan
The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥
Ash-e Anar ba Koofteh Ghelgheli – Thick Pomegranate Soup with Meatballs and Mint Oil آش انار
Ingredients
INGREDIENTS ASH-E ANAR
- 1 tbsp olive oil
- 1 onion
- 1 tsp turmeric
- 2 cloves garlic
- 100 g rice
- 100 g lapeh yellow split peas
- 100 g spinach fresh
- 100 g cilantro fresh
- 100 g parsley fresh
- 40 g mint fresh
- 4 spring onions
- salt, pepper
- 400 ml pomegranate juice
- 4 tbsp pomegranate molasses
- 100 g sugar
INGREDIENTS MEATBALLS
- 1 onion
- 500 g ground lamb
- 1/2 tsp cinnamon
- salt, pepper
INGREDIENTS TOPPING NANA DAGH
- 5 tbsp olive oil
- 3 tbsp nana mint dried finely ground
- pomegranate seeds optional
Instructions
PREPARATION ASH-E ANAR
-
Heat the oil in a pot.
-
Peel and dice the onion, then sauté it until golden brown.
-
Add turmeric and garlic cloves, and stir once.
-
Now, add the split peas and pour in water to cover them slightly. Bring to a boil. Reduce the heat and let the split peas simmer for 30 minutes.
-
Meanwhile, wash and dry the herbs, remove from the stems, and chop finely.
-
Slice the spring onions into thin rings.
-
After 30 minutes, add the spring onions, chopped herbs, salt, and pepper to the pot. Let it simmer for another 30 minutes.
PREPARATION MEATBALLS
-
Meanwhile, grate the onion and squeeze out all the excess liquid.
-
Season the ground meat with the squeezed onion, cinnamon, salt, and pepper.
-
Knead the mixture until it is smooth and well combined.
-
Shape into small balls and place them on a plate.
-
After cooking for 1 hour, add the meatballs and rice to the pot. Let it simmer for another 30 minutes.
-
Then, add the pomegranate juice, pomegranate molasses, and sugar to the soup. Continue simmering for another 30 minutes with the lid slightly ajar.
-
Taste and adjust the flavor by adding more pomegranate molasses or sugar, depending on whether you want it more tart or sweet.
PREPARATION NANA DAGH TOPPING
-
Start by removing the seeds from the pomegranate.
-
For the Nana Dagh, heat the olive oil and add the dried mint, then immediately remove it from the heat. Allow the mixture to steep for a few minutes until the fragrance develops. Be careful not to burn the mint, as it will taste bitter.
-
Pour the hot mint oil over the soup and garnish with pomegranate seeds and fresh herbs, if desired.
Save the recipe for later on Pinterest!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥
This website is created by me in my leisure under proper use of coffee 🙂 If you like my posts I would be happy if you donate me one or a few cups of coffee!
Donate an amount of your choice via Paypal.
♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥
Sign up for my newsletter, and I’ll email you my latest recipes, travel reports, and trends once or maybe 2x a week for free.