 A bowl of āsh-e anār | |
| Type | Āsh |
|---|---|
| Place of origin |  Iran |
| Associated cuisine | Iranian cuisine |
| Main ingredients | Pomegranate juice and seeds, yellow split peas, mint leaves, spices |
Pomegranate soup1234a 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 This soup has different forms in Iran.
Notes
Notes
- Persian: آش انار, romanized: Āsh-e-anār; Tajik: Оши анор; Azerbaijani: انار آشی, romanized: Anar aşı; Mazanderani: اسپاش انار او, romanized: Aspāsh enār ow; Arabic: شوربة رمان, romanized: Shōrbat rummān
References
References
- Najmieh Batmanglij (2007). A Taste of Persia: An Introduction to Persian Cooking. I.B.Tauris. p. 44. ISBN 978-1-84511-437-4.
- Nesta Ramazani (1997). Persian cooking. Ibex Publishers, Inc. p. 25. ISBN 0-936347-77-5.
- Yavar Dehghani (2001). Persian phrasebook. Lonely Planet. p. 129. ISBN 0-86442-581-3.
- Jeanne Jacob; Michael Ashkenazi (2007). The World Cookbook for Students. Greenwood Publishing Group. p. 2. ISBN 978-0-313-33455-9.
Pomegranate soup -Marsha.
- Elāhī, ʿE. "ĀŠ (thick soup), the general term for a traditional Iranian dish comparable to the French potage.". Encyclopedia Iranica. Retrieved 2016-02-08.