Pomegranate soup

Pomegranate soup (Persian: آش انار āš e anār; Azerbaijani: انار آشی, anar aşı; Mazandarani: اسپاش انار او, aspāsh enār oo; Arabic: شوربة رمان shorbat rummān)[1][2][3][4] is an Iranian dish made from pomegranate juice and seeds, yellow split peas, mint leaves, spices, and other ingredients. It is regarded as an āsh, which is the Iranian term for a "thick soup".[5]

Pomegranate soup
A bowl of āsh-e anār
TypeSoup
Place of origin Iran
Region or stateIran, Iraq, Azerbaijan, and Turkey
Main ingredientsPomegranate juice and seeds, yellow split peas, mint leaves, spices

See also

References
  1. Najmieh Batmanglij (2007). A Taste of Persia: An Introduction to Persian Cooking. I.B.Tauris. p. 44. ISBN 978-1-84511-437-4.
  2. Nesta Ramazani (1997). Persian cooking. Ibex Publishers, Inc. p. 25. ISBN 0-936347-77-5.
  3. Yavar Dehghani (2001). Persian phrasebook. Lonely Planet. p. 129. ISBN 0-86442-581-3.
  4. Jeanne Jacob; Michael Ashkenazi (2007). The World Cookbook for Students. Greenwood Publishing Group. p. 2. ISBN 978-0-313-33455-9. Pomegranate soup -Marsha.
  5. Elāhī, ʿE. "ĀŠ (thick soup), the general term for a traditional Iranian dish comparable to the French potage.". Encyclopedia Iranica. Retrieved 2016-02-08.


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