How to Make Persian Pomegranate Ash
Persian Pomegranate Ash, known as Ash-e Anar, is a beloved dish rooted in Iranian culinary tradition, particularly enjoyed during the celebration of Yalda Night. This rich and tangy soup embodies the heart of Persian cuisine with its vibrant flavors, combining grains, legumes, aromatic herbs, and the distinct tartness of pomegranate. Whether you choose the Tehran, Shiraz, or Bakhtiari version, each brings its own unique twist to the recipe. Join us in exploring how to make this delightful dish, rich in antioxidants and cultural significance, perfect for warming the soul during the winter festivities.
Ingredients
Serves 6-8 people
| Ingredient | Amount |
|---|---|
| Ash greens | 1 kg |
| Lentils | 1 cup |
| Beans | 1 cup |
| Chickpeas | 1/2 cup |
| Wheat groats | 3 cups |
| Medium onion | 1 |
| Salt and turmeric | To taste |
| Pomegranate paste | 2 cups |
| Cooking oil | 1 tbsp |
Instructions
Step 1: Prepare the legumes – Begin by soaking the chickpeas and beans separately to reduce their natural gas-producing properties. Soak the lentils for a few hours as well.
Step 2: Cook the legumes – Cook the chickpeas and beans separately until soft. Set them aside once done.
Step 3: Prepare the greens – Chop the ash greens finely, ensuring they are free from any wilt.
Step 4: Combine the greens and water – In a large pot, add water and bring it to a boil. Once boiling, incorporate the chopped greens.
Step 5: Add legumes and grains – Add the cooked beans, chickpeas, soaked lentils, and wheat groats to the boiling pot.
Step 6: Simmer the Ash – Allow the mixture to gently simmer, letting the Persian Pomegranate Ash cook down and thicken.
Step 7: Add pomegranate paste – Stir in the pomegranate paste, letting it combine and enhance the flavor of the ash.
Step 8: Final touches – Garnish the prepared Persian Pomegranate Ash with fried onions and fresh pomegranate arils for an added touch of flavor and presentation.
Pro Tips
For making perfect Persian Pomegranate Ash, ensure your legumes are adequately soaked to soften them and encourage digestion. Toast the wheat groats lightly before adding them to the soup for an enhanced flavor. For a vegetarian option, reduce or eliminate any animal-based stock in the preparation. Remember, this dish can be adjusted to suit your taste with more or less pomegranate paste, adding depth to its tart profile. Cooking vessels matter too; a heavy-bottomed pot ensures even cooking and prevents the ash from burning.
Frequently Asked Questions
Yes, Persian Pomegranate Ash can be prepared a day in advance. Allow it to cool completely before storing it in the refrigerator. It generally tastes even better the next day as the flavors meld together.
If pomegranate paste is unavailable, you can substitute it with a combination of pomegranate molasses and fresh pomegranate juice to achieve a similar tartness.
The texture of Persian Pomegranate Ash can be adjusted by the amount of liquid. Add more water for a soupier consistency or allow it to simmer longer to thicken it up. It’s important to taste and adjust the seasoning as the texture changes.
