Pomegranate soup explained

Pomegranate soup
National Cuisine:Iranian cuisine
Creator:Iranians
Type:Soup
Main Ingredient:Pomegranate juice and seeds, yellow split peas, mint leaves, spices

Pomegranate soup[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.

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Notes and References

  1. Book: A Taste of Persia: An Introduction to Persian Cooking . I.B.Tauris. Najmieh Batmanglij . 2007 . 44 . 978-1-84511-437-4 . Najmieh Batmanglij .
  2. Book: Persian cooking . Ibex Publishers, Inc.. Nesta Ramazani . 1997 . 25 . 0-936347-77-5 .
  3. Book: Persian phrasebook . . Yavar Dehghani . 2001 . 129 . 0-86442-581-3 .
  4. Book: The World Cookbook for Students . registration. Pomegranate soup -Marsha.. Greenwood Publishing Group . Jeanne Jacob . Michael Ashkenazi . 2007 . 2 . 978-0-313-33455-9 .
  5. Encyclopedia: Elāhī . ʿE. ĀŠ (thick soup), the general term for a traditional Iranian dish comparable to the French potage.. Encyclopedia Iranica . 2016-02-08.

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