Ash-e Anaar Recipe Downloadable PDF

In this downloadable PDF, Hami of 'I got it from my Maman' guides you through his Morghe Torsh recipe with in-depth, step-by-step instructions.

It’s time for another ash recipe, this time Ash Anar. This Persian pomegranate and herb pottage is so comforting during the colder months. As I explained in my Ashe Reshteh recipe, the closest English word to Aash I can think of is ‘pottage’ (a thick soup of vegetables and often meat). Aash however has an additional criteria: It always involves fresh herbs. Since this particular one is Ash-e Anar, it also involves pomegranates, so if you like the fruity, sour taste of this gorgeous fruit, this ash recipe is for you!

We’ll be using pomegranate juice and molasses to infuse our ash with this magical flavour. You only need a fresh pomegranate, if you want to sprinkle the seeds as garnish on top. However, if you can’t find natural, high-quality pomegranate juice, you can blend fresh pomegranates and sieve out the seeds to make your juice.

Traditionally Ash-e Anaar has meatballs in it. I made them optional in my recipe because I honestly think this delicious dish doesn’t require any meat. This time I added them to show you how in case you want to include them. That being said, it can be a flavour-packed vegan dish, if that’s what you prefer!

Aash Anaar is the perfect dish to make on Yalda night, the winter solstice, that Persians celebrate since ancient times.