Bursting with classic Iranian flavors, this hearty, sweet-and-sour pomegranate soup, or aash-e anar, combines the earthy sweetness of beetroot with the sharpness of pomegranate molasses. Thickened with beans and rice, the final dish resembles more of a stew than a soup, and as such is a perfect one-pot meal, served with some warm toasted bread.
Fresh herbs and a garlicky topping add the obligatory Persian freshness to the meal, and any leftover yogurt makes a great dip for crudités or crackers.
—Yasmin Khan, author of The Saffron Tales: Recipes from the Persian Kitchen
0 Comments