Ash-e Anar Pomegranate Soup – Video Recipe 038

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Learn how to make Ash-e Anar in a Mr D’s Thermal Cooker. Ash-e Anar or pomegranate soup is a Persian dish made from pomegranate juice, yellow split peas, mint leaves, spices, and other ingredients.


  • 2 tbsp rapeseed oil
  • 2 large onions, roughly chopped
  • 100g dried yellow split peas
  • 2L water
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 tsp turmeric
  • pinch saffron
  • 1 cup parsley, chopped
  • 1 cup coriander, chopped
  • 1/2 cup mint, chopped
  • 100g basmati rice
  • 400ml pomegranate juice
  • 3 tbsp pomegranate molasses
  • 2 tbsp castor sugar
  • 24 small lamb meatballs
  • seeds from a pomegranate to garnish


  1. Place the inner pot ons medium heat.
  2. Add the onions and the garlic. Cook until the onion start to brown.
  3. Add all the other ingredients other than the meatballs and the pomegranate seeds. Bring to the boil.
  4. Once boiling add the meatballs and bring back to the boil.
  5. When it has come to the boil turn down the heat and let it boil for 5 minutes.
  6. Turn off the heat and place the inner pot into the insulated outer container.
  7. Shut the lid and leave to cook for a minimum of three hours without power. You can leave it longer if you wish.
  8. Serve with a sprinkling of pomegranate seeds.