Pomegranate Soup

Osh-e Anar

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 20

Appears in
Joon: Persian Cooking Made Simple

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.


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


  1. 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.
  2. Heat the oil in a large, hea