Pomegranate Herb Soup (آش انار)

• 120 gSplit peas (rinsed and soaked)
• 90 gBasmati rice (rinsed and soaked)
• 250 gYellow onion (1 large, finely diced; also Meatballs: 80 g)
• 30 mlNeutral oil (or ghee; also Garnish: 10 ml)
• 2 tspGround turmeric (also Meatballs: 1 tsp)
• 2 tspFine sea salt (plus more to taste; also Meatballs: 1.25 tsp)
• 2000 mlWater (hot, divided)
• 120 gFresh parsley (finely chopped)
• 80 gFresh cilantro (finely chopped)
• 40 gFresh dill (finely chopped)
• 20 gFresh mint (finely chopped)
• 350 gGround beef (85–90% lean)
• 15 gChickpea flour (helps bind and keeps meatballs tender)
• 1 tspGround black pepper
• 90 mlPomegranate molasses (adjust for sweetness/tartness)
• 500 ml100% pomegranate juice (unsweetened)
• 12 gGranulated sugar (optional, only if pomegranate is very tart)
• 2 tspDried mint (for garnish)
• 120 gPomegranate arils (for serving)

Instructions

1. 1

   Soak the split peas and rice separately: cover split peas with 3× their volume of cold water and soak 60 minutes; soak rice in cold water with 1/2 tsp salt for 30 minutes. Drain both well. Meanwhile, wash herbs, spin dry, and chop finely so they melt into the ash rather than floating in long strands.

2. 2

   Make the meatballs: mix ground beef, grated squeezed onion, chickpea flour, salt, pepper, and turmeric for 2–3 minutes until tacky. Cover and rest 20 minutes in the refrigerator so the mixture firms up. With wet hands, roll into 60 small meatballs (about 8–9 g each) and place on a tray.

3. 3

   Build the soup base: in a heavy pot, heat 30 ml oil over medium heat (about 175°C surface temp). Add diced onion and sauté 10–12 minutes until golden. Stir in 2 tsp turmeric for 30 seconds. Add drained split peas and 1500 ml hot water; bring to a gentle boil, then reduce to a steady simmer.

4. 4

   Cook the split peas until nearly tender, 35–45 minutes at a low simmer, stirring every 10 minutes. Skim any foam. Add drained rice and 300 ml additional hot water. Simmer 20–25 minutes, stirring more often as the rice releases starch; the texture should become thick and slightly creamy.

5. 5

   Add chopped herbs and 2 tsp salt. Simmer 20 minutes, partially covered, stirring every 3–4 minutes to prevent sticking (ash thickens quickly). If the pot looks dry, add up to 200 ml hot water gradually. The goal is a spoon-coating, hearty soup—not a porridge—before adding meatballs.

6. 6

   Gently add the small meatballs one by one so they don’t clump. Keep the soup at a quiet simmer (no hard boil) for 15–18 minutes until meatballs are cooked through. Stir with a wooden spoon from the bottom in slow sweeps to avoid breaking the meatballs and to keep rice from catching.

7. 7

   Lower the heat to low. Stir in pomegranate juice and pomegranate molasses. Simmer 10–12 minutes to meld flavors without dulling the fresh tartness. Taste and adjust: add the optional 12 g sugar only if needed, and add up to 1/2 tsp more salt if the pomegranate makes the soup taste flat.

8. 8

   Make the garnish: heat 10 ml oil in a small pan over medium-low heat. Add dried mint and stir 20–30 seconds just until fragrant; do not let it darken. Rest the ash off heat for 10 minutes so it thickens and the flavors round out. Serve hot with arils and mint oil on top.