Name: Pomegranate Soup (Osh-e Anar)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 6–8
Cuisine: Iranian
Ingredients: 1 cup (150 g) pomegranate arils; 2 tablespoons ground golpar*; 2 tablespoons chopped fresh dill weed; 2 cups (200 g) chopped spring onions (white and green parts); 2 cups (170 g) chopped Fresh mint; 4 tablespoons olive oil; 4 medium onions, peeled and thinly sliced; ½ cup (100 g) dried mung beans; ¼ cup (50 g) barley; ¼ cup (50 g) lentils; 8 cloves garlic, peeled and sliced; 1 tablespoon advieh (Persian spice mix)*; 1 teaspoon ground cinnamon; 8 cups (1.9 l) water; 1 large beet, peeled and chopped; 1 tablespoon sea salt; 2 teaspoons turmeric; 1 teaspoon freshly ground pepper; ¼ cup (50 g) rice; 2 bottles (945 ml) pomegranate juice; 2 cups (170 g) chopped Fresh cilantro; 2 cups (170 g) chopped Fresh parsley

Preparation info

Serves
6–8

Difficulty
Medium
Ready in
1 hr 20

Appears in

Joon

By Najmieh Batmanglij

Published 2015

About

For best results, make your soup a day in advance to give the flavors a chance to meld; reheat it just before serving. Add the garnish at the last minute, after pouring the soup into the tureen.

Ingredients

½ cup (100 g) dried mung beans
¼ cup (50

Method

Place the mung beans, lentils and barley in a container and cover with water 2 in (5 cm) above the beans. Soak overnight. Drain and set aside.
Heat the oil in a large, hea

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Ingredients

Method

Part of