The Tastiest local Soup(Aash e Anar) of Yazd That You Must Try Before Winter Ends / How to Make Yazdi Pomegranate Soup; a Blend of Sour and Sweet Flavors.

Steps to Make Yazdi Pomegranate Soup

Ingredients:

Instructions:

1. Soak the Rice and Split Peas:

   • Rinse and soak the rice.

   • Soak the split peas separately.

2. Prepare the Meatballs:

   • Mix ground meat with 2 grated onions, salt, and pepper.

   • Let the mixture rest in the fridge for 30 minutes to an hour.

3. Start Cooking:

   • In a pot, sauté the chopped onion in a little oil until golden.

   • Add the drained split peas and a bit of pepper, then sauté for a few minutes.

   • Pour some water into the pot and let the split peas cook halfway.

4. Add the Rice:

   • Once the split peas are semi-cooked, add the rice and let it cook completely.

     

     

5. Make the Meatballs:

   • Take the meat mixture from the fridge and roll it into small meatballs.

   • Fry them in hot oil and set them aside.

6. Add the Herbs:

   • Add the washed and chopped herbs to the pot and keep the lid slightly open.

   • Lower the heat and let the soup simmer until thickened.

7. Final Steps:

   • In the last 40 minutes of cooking, add the fried meatballs.

   • Stir in the pomegranate seeds (or replace with ½ cup of pomegranate paste).

8. Serving:

   • Pour the soup into a serving bowl.

   • Garnish with extra pomegranate seeds, Golpar, and fried mint for decoration.

Additional Tips:

• Use dried plums (Aloo Bukhara) for a tangier flavor.

• Pomegranate paste will give the soup a darker color.

• Barley can be used instead of rice for a different texture.

Enjoy your delicious Yazdi Pomegranate Soup before winter ends! 🍲