Pomegranate Soup
Ash-e Anar (Iran)

If using fresh pomegranates, extract the juice with an orange juicer.

3/4 cup lentils
2 tablespoons butter or margarine
1 medium onion, chopped
8 cups water (2 qts.)
1 cup long-grain rice
1 teaspoon turmeric
Salt and freshly ground pepper to taste
1/2 cup chopped fresh parsley
1/2 cup chopped green onions
1 cup pomegranate juice or
1/4 cup Grenadine Syrup
1 tablespoon butter
2 tablespoons chopped fresh mint or
2 teaspoons crushed dried leaf mint
1 tablespoon raisins

Rinse lentils several times. Set aside to drain. Melt 2 tablespoons butter or margarine in a large saucepan. Add onion. Sauté until onion is tender. Add water, drained lentils, rice, turmeric, salt and pepper. Bring to a boil. Reduce heat and cover. Simmer over low heat 40 minutes or until lentils and rice are tender.

Add parsley, green onions and pomegranate juice or Grenadine Syrup. Simmer 15 minutes longer. Melt 1 tablespoon butter or margarine in a small skillet. Add mint. Sauté until butter or margarine is golden brown. Pour over soup. Sprinkle with raisins.

Makes 6 to 8 servings.