Pomegranate soup
Type | Soup |
---|---|
Place of origin | Iran |
Region or state | Iran, Iraq, Azerbaijan, and Turkey |
Main ingredients | Pomegranate juice and seeds, yellow split peas, mint leaves, spices |
Pomegranate soup (Persian: آش انار āš e anār; Azerbaijani: انار آشی, anar aşı; Mazandarani: اسپاش انار او, aspāsh enār oo; Arabic: شوربة رمان shorbat rummān)[1][2][3][4] is an Iranian and Iraqi dish made from pomegranate juice and seeds, yellow split peas, mint leaves, spices, and other ingredients. It is regarded as an āsh, which is the Iranian term for a "thick soup".[5]
See also[]
- Āsh, a genre of soup in Iran
- List of soups
References[]
- ^ Najmieh Batmanglij (2007). A Taste of Persia: An Introduction to Persian Cooking. I.B.Tauris. p. 44. ISBN 978-1-84511-437-4.
- ^ Nesta Ramazani (1997). Persian cooking. Ibex Publishers, Inc. p. 25. ISBN 0-936347-77-5.
- ^ Yavar Dehghani (2001). Persian phrasebook. Lonely Planet. p. 129. ISBN 0-86442-581-3.
- ^ Jeanne Jacob; Michael Ashkenazi (2007). The World Cookbook for Students. Greenwood Publishing Group. p. 2. ISBN 978-0-313-33455-9.
Pomegranate soup -Marsha.
- ^ Elāhī, ʿE. "ĀŠ (thick soup), the general term for a traditional Iranian dish comparable to the French potage.". Encyclopedia Iranica. Retrieved 2016-02-08.
External links[]
Categories:
- Fruit soups
- Turkish soups
- Azerbaijani soups
- Pomegranates
- Vegetarian dishes of Iran
- Iranian soups
- Azerbaijani cuisine stubs
- Middle Eastern cuisine stubs
- Iran culture stubs
- Iraq stubs
- Soup stubs