4 Ways to Make Pomegranate Soup: With Bulgur, Lentils, Beetroot, and a Vegetarian Version

According to Saednews, Ash (Āsh) is one of the most popular and traditional Iranian soups. It is simple, nutritious, and widely loved across Iran. Among its varieties, pomegranate ash (Ash-e Anar) is especially famous and is often prepared during Yalda Night celebrations (the longest night of the year).

Below are several delicious versions of Ash-e Anar from Shiraz-style cuisine and other regional adaptations.

🍲 1. Pomegranate Ash with Wheat Bulgur

Ingredients

Instructions

1. Soak chickpeas and beans separately.

2. Soak rice and bulgur for about 1 hour.

3. Cook the meat with one onion and some pepper until tender.

4. Remove bones and shred the meat. Save 2 cups of broth.

5. Fry chopped onion in oil, then add turmeric.

6. Cook chickpeas, lentils, and beans separately.

7. Cook rice and bulgur with 4 cups of water until soft and thick.

8. Add meat, legumes, pomegranate juice, salt, pepper, and meat broth.

9. Once boiling, add herbs and diced beetroot.

10. Simmer until fully cooked and well blended.

11. Serve and garnish with dried mint, pomegranate seeds, and beetroot.

🍲 2. Pomegranate Ash with Lentils

Ingredients (Serves 4)

Instructions

1. Soak beans, rice, and bulgur separately.

2. Cook all grains and legumes together in a pot.

3. Fry onions with turmeric, then fry sliced garlic.

4. Add cooked mixture to a large pot.

5. Add pomegranate juice, meat broth, pomegranate paste, herbs, and seasoning.

6. Simmer on low heat until thick and well cooked.

7. Add fried garlic and let it simmer a bit more.

8. Serve with fried garlic, mint oil, and fried onions.

🍲 3. Meat-Free Pomegranate Ash

Ingredients (Serves 4)

Instructions

1. Soak rice and split peas for 1 hour.

2. Cook split peas until soft.

3. Fry onion and garlic in oil with turmeric.

4. Add herbs and cook briefly.

5. Add rice and cooked split peas.

6. Slowly add pomegranate juice and bring to a boil.

7. Add pomegranate paste, salt, and pepper.

8. Simmer on low heat until thick and fully cooked.

9. Serve with mint and pomegranate seeds.

🍲 4. Pomegranate Ash with Beetroot

Ingredients

Instructions

1. Mix ground meat with grated onion, salt, and pepper (optional meatballs).

2. Soak and cook split peas separately.

3. Fry onions and add turmeric.

4. Add rice, bulgur, and broth; cook until soft.

5. Add cooked split peas and grated beetroot.

6. Add herbs and simmer gently.

7. Form and fry small meatballs (optional), then add them.

8. Add pomegranate juice, seeds, and pomegranate paste.

9. Cook until thick and well combined.

10. Garnish and serve.

⏱ Preparation & Cooking Notes

• Preparation time: ~30 minutes

• Cooking time: ~2 hours

• Can be served as lunch, dinner, appetizer, or even during Ramadan (iftar)

• Ingredients listed are generally suitable for 4 people