Soups
Sour Pomegranate Soup
Ingredients
- - 150 g (5 oz) minced lamb or beef, formed into small meatballs
- - 1.2 litres (5 cups) water or broth
- - 500 ml (2 cups) pomegranate juice
- - 2 tbsp pomegranate molasses
- - 1 onion, finely chopped
- - 60 g (1/3 cup) rice, rinsed
- - 2 tbsp chopped fresh mint
- - 2 tbsp chopped fresh parsley
- - 1 tbsp olive oil
- - 1 tsp salt
- - 1/2 tsp black pepper
Method
- Season the minced meat lightly with salt and pepper and shape into small meatballs, about the size of a walnut.
- Heat the oil in a saucepan and cook the onion over medium heat for 5 minutes until softened.
- Add the water or broth, pomegranate juice, pomegranate molasses and rice, and bring to a boil.
- Carefully drop in the meatballs, reduce heat, and simmer for 25-30 minutes until the rice and meatballs are fully cooked.
- Stir in the mint and parsley, season with salt and pepper to taste, and simmer 5 minutes more before serving hot.
Native Name: Ash-e Anar
Cultural Background: Sour pomegranate juice and reduced pomegranate paste appear repeatedly in the oldest surviving
Persian-tradition recipe writing as a souring agent for soups and stews, prized alongside vinegar and verjuice. A
soup built around tart pomegranate, herbs, and small meatballs or rice would have made good use of the fruit's
autumn glut.
Tips:
– Taste the broth before adding extra pomegranate molasses — juices vary in natural sourness.
– Wet your hands when shaping the meatballs to stop the mixture sticking.
Variations:
– Omit the meatballs entirely for a vegetarian version, adding a few extra spoonfuls of rice instead.
– Stir in a handful of cooked lentils for a thicker, heartier soup.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently in a saucepan over low heat until warmed through.
Nutrition: Per serving: approx. 210 kcal, 11 g protein, 24 g carbohydrate, 7 g fat, 2 g fibre.
FAQs:
Q: Can I use fresh pomegranate juice instead of bottled?
A: Yes, freshly squeezed juice works well and gives a brighter flavour; strain out any seeds first.
Q: Is this soup very sour?
A: It has a pleasant tang rather than being overwhelmingly sour — adjust the pomegranate molasses to taste.