Ash-e Anar (Persian pomegranate soup)

The literal translation of Aash is, "prepared" but nowadays the word is used to describe a soup. This sweet and tangy recipe is one of my favourites when I need a comforting meal. It demands to be eaten curled under a blanket on a cold night. It can be thrown together in a matter on moments and left to simmer while you get on with other things. I often add some little meatballs to complete the dish but it’s also great without and makes a wonderful vegetarian winter warmer.
 

Method:

• Prep all the vegetables before you start cooking: finely chop the onion; Wash and finely chop all the herbs.
• Heat the oil over a medium heat and add the onions. Once they begin to soften, grate in the garlic and mix well.
• Add the chopped herbs and mix well until they begin to wilt down.
• Once wilted, add the turmeric and mix again.
• Add the liquids and bring up to a gentle boil then add the yellow split peas and reduce to a simmer
• Leave to cook for approximately 30-40 minutes until the split peas are cooked all the way through and soft.
• Add the pomegranate molasses, sugar and seasonings to taste.
• Rinse and add the basmati rice for the last 10 minutes of cooking
• Top up with a little water if needed and pomegranate molasses and sugar levels to taste.

Joanna will be holding kosher courses on Indian, Ayurvedic and Chanucah cooking during November and December. Information and booking: Instagram: @joanna_nissim