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

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Notes about this recipe

  • Stephenn31 on November 26, 2023

    I cooked the first part in a pressure cooker and it turned out well. Delicious and thick and unctuous for a fall evening. Nice to have something green and lively. I added a lot more pomegranate molasses than the recipe called for. I also salted at different points along the way instead of just at the end. Served with some naan which worked well

  • 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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