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Pomegranate ash with meatballs (Ash-e-anar) from Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan (page 107) by Naomi Duguid

  • scallions
  • split peas
  • coriander leaves
  • mint
  • onions
  • parsley
  • turmeric
  • pomegranate molasses
  • ground lamb
  • short-grain rice
  • dried mint
  • coriander stems
  • ground cassia buds

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Notes about this recipe

  • sosayi on April 14, 2017

    Such a warming, comfortable bowl! I had to use a pomegranate molasses substitute (reduced unsweetened cranberry juice into a syrup) due to an allergy, and consequently (maybe?) had to add a bit more than instructed, but once I did..... oh my! The flavors are incredible.

  • featherbooks on October 29, 2016

    Delicious winter soup. Be sure to use the most sour pomegranate molasses (I used a brand called Dwadi). I'd also add the herbs closet to serving time to preserve greenness.

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