With winter fast approaching, what is a better cold day meal than a bowl of hearty, pomegranate soup? As beautiful as they are delicious, pomegranates are in season from October through January. Serving as a sign of fertility and rebirth, this highly celebrated fruit's skin and bark served medicinal purposes throughout history, although only the seeds are truly edible.

Today the power of this super food is just as strong--rich in antioxidants, vitamins, a good source of iron, and proven to lower bad cholesterol.

This soup has wonderful flavors that become even more intense and satisfying as the soup cooks. Hearty, healthy, tangy goodness!

A’ash-e Anar

6 Servings

Ingredients:

Soup:

·         1 cup Basmati rice, rinsed

·         ½ cup yellow split peas, rinsed

·         1 medium onion, finely chopped

·         1 cup fresh parsley, chopped

·         1 cup fresh cilantro, chopped

·         1 cup fresh mint, chopped

·         1 cup fresh chives, chopped

·         3 Tablespoons extra-virgin olive oil or grape seed oil

·         1 cup pomegranate molasses (available in Middle Eastern grocery stores)

·         1 ½ Tablespoons Golpar or ground marjoram (available in Middle Eastern grocery stores)

·         1 Tablespoon dried mint

·         1 cup pomegranate seeds (not customary, but recommended)

·         1 teaspoon kosher salt

·         1 teaspoon freshly ground pepper

Meatballs:

·         1 pound ground beef

·         2 medium onions, peeled, grated

·         ¼ teaspoon turmeric

·         ¾ cup chickpea flour (available in Middle Eastern grocery stores)

·         kosher salt

·         freshly ground pepper

Directions:

In a large pot, heat 2 tablespoons oil over med-high heat. Add 2 chopped onions and cook until lightly golden. Add yellow split peas and 14 cups water and salt and pepper. Cover with lid and bring to broil over high heat. Once broils, reduce heat to medium and continue to cook for 10 minutes. Add rice, cover with lid and continue to cook over medium heat for 20 minutes.

For the meatball mixture, combine ground beef, grated onions, chickpea flour, turmeric, and salt and pepper in a large mixing bowl. Using a melon baller, roll into 1-inch balls. Carefully place all the meatballs in the pot. Add fresh herbs, cover with lid, and cook for 20 minutes over medium heat. Remove the lid. Gently stir in pomegranate molasses and cook for another 5 minutes. Stir in the Golpar or ground marjoram. Reduce heat to low and continue to simmer with lid removed, 10 minutes.

In a small saucepan, heat 2 tablespoons oil and fry dried mint, 2 minutes. Reserve for garnish.

Let cool slightly, 15 minutes. Transfer to a large serving bowl or shallow soup bowls. Garnish with fried dried mint. Serve with toasted pita bread or Sangak.