Aasheh Anaar – Persian Momma’s Pomegranate Soup

Yesterday was a rainy, windy autumn day. And the only thing it was missing was some warm yummy ash (herb soup) to complement it. So I gathered my ingredients and made me some wheat bulgur soup with a twist, a pomegranate twist that is! I’m calling this aash (soup) Persian Momma’s because it really is a made up version of a few soups together. I hope you like it.

Asheh anar


  • 3-4 tablespoons Fried Onions (Piaz Daagh) پياز داغ
  • 3-4 tablespoons Whey (Kashk) كشك
  • 1 cup of mixed legumes (usually kidney beans, lentils, and chickpeas)
    • I use the 13-bean mix and add more lentils to the mix
  • 1 cup dried Aash herbs
    • Instead of using fresh herbs (which would involve buying, washing, and de-stemming Leek Chives, Cilantro, Dill, Parsley, Spinach) I just buy a bag of ready-to-use spinach and use a cup of dried herbs specifically packaged for Aash. You can buy these at Persian grocery stores.
  • 1 cup of Wheat Bulgur
    • I use the Trader Joe’s quick-cook kind. *If you are using the regular kind, you will want to add it at the beginning with the legumes.
  • 1/2 cup of Pomegranate paste
  • 1/4 cup of rinsed quinoa (optional)
  • 1 small bag of fresh spinach – chopped
  • 1-2 Tablespoons Turmeric
  • Salt and Pepper (I add a dash of Cayenne pepper  for a bit of kick)
  • Garlic Powder
  • Optional: 2 tablespoons of gharreh ghoroot (this is fermented yogurt and you would have to buy it from a Persian Grocery)
  • Fried Dried Mint (Na’na Daagh) نعنا داغ



Put legumes, water, spices (turmeric, garlic powder, salt, pepper) and half of your fried onions in the slow cooker and cook on high until the beans are almost fully cooked (this took about 4 hours for me). Then add the dried herbs, chopped spinach, and half your whey and cook for another hour. Add your wheat bulgur and quinoa to the crockpot. Add half the fried dried mint and let it cook on high for 1/2 hour on high or an hour on low and voila, you’ve got Aash anar. Noosheh jaan konid.

Once you are ready to serve your Aash, you can garnish it with the remaining piaaz dagh, na’na daagh, kashk, and pomegranate paste. I like to also add some walnuts for crunch and garnish. Share it with a friend and/or neighbor and it will bring you even more delight!

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