Pomegranate juice and seeds, yellow split peas, mint leaves, spices
Pomegranate soup (Persian: آش انارāš e anār; Azerbaijani: انار آشی, anar aşı; Mazandarani: اسپاش انار او, aspāsh enār oo; Arabic: شوربة رمانshorbat rummān)[1][2][3][4] is an Iranian 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]
This soup has different types and forms in Iran.
^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.
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