Pomegranate Meatball Soup

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Aush-e Anar

pomegranate soup

Seasoned groundbeef meatballs, stewed in pomegranate juice with rice, lentils, along with sauteed raisins and mints leaves.

Interesting mix of sweet and tangy flavors, full of nutrients provided by a variety of ingredients, herbs and spices.

Aush means 'soup' and anar means 'pomegranate' in the Persian language or Farsi (Arabic pronunciation of Parsi).


  1. Ground-beef - 1 lb
  2. Lentils - 3/4 cup
  3. Rice - 1 cup
  4. Pomegranate seeds - 3 cups
  5. Onion - 1 medium
  6. Garlic - 2 cloves
  7. Parsley - 1/2 cup
  8. Green onions - 1/2 cup (minced)
  9. Raisins - 2 Tbs
  10. Mint - 2 Tbs
  11. Pepper - 2 tsp
  12. Turmeric - 1 Tbs
  13. Salt - 1/2 tsp
  14. Cinnamon - 1/2 tbs
  15. Sugar - 1 Tbs
  16. Olive oil - 4 Tbs
  17. Pomegranate juice - 1 cup
  18. Water - approx. 8 cups


  1. Place ground-beef, turmeric, salt and pepper in a bowl and mix thoroughly.
  2. Create small sized meatballs and set aside.

Prepare Rice and Lentils:

  1. Bring water to a boil in a pot.
  2. Rinse rice and lentils in a bowl before adding to boiling water.
  3. Add meat-balls to pot.
  4. Add chopped parsley, green onions.
  5. Use a small frying pan to sauté onions and garlic in olive oil, then add mixture to pot.
  6. Cover pot with lid and cook over medium heat for 30 minutes.

Prepare Raisins and Herbs:

  1. Sauté chopped mint, raisins in remaining olive oil.
  2. Stir in pomegranate juice, sugar, cinnamon and cook over low heat for 20 minutes.

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