Persian Pomegranate Cooler Recipes

PERSIAN POMEGRANATE COOLER

Steps:

• (Note: can use fresh squeezed pomegranate juice or a commercial brand such as Pom, which is available year-round; orange blossom water should be available in Middle Eastern or Latino markets.) Mix together pomegranate juice, lemon juice, orange blossom water and sugar until sugar dissolves.
• Pour 5 ounces of mixture into a glass and slowly add 5 ounces (or more to taste) of club soda, stirring slowly.
• Add several ice cubes to chill, and serve.

ASH-E ANAR (PERSIAN POMEGRANATE SOUP)

Steps:

• Heat oil in a heavy stockpot over medium-high heat. Add chopped onions and saute until soft, about 5 minutes. Add garlic and cook until browned, about 2 minutes. Stir in split peas; cook until peas take on a bit of color, about 1 minute.
• Pour chicken stock into the pot. Add pepper, turmeric, paprika, cayenne, fennel seeds, and cinnamon stick. Bring soup to a boil. Reduce heat and simmer until peas are tender, about 20 minutes.
• While soup is simmering, prepare meatballs. Mix lamb, minced onion, mint, parsley, and garlic together. Form into walnut-sized meatballs. Drop meatballs into the simmering soup. Cook until no longer pink in the center, about 10 minutes.
• Discard cinnamon stick from the soup. Add basmati rice, parsley, mint, pomegranate molasses, and honey. Cook until rice softens, about 20 minutes.
• Ladle soup into bowls and garnish with pomegranate seeds and cream.

POMEGRANATE COOLERS

Steps:

• In a pitcher, muddle the mint with a wooden spoon.
• Stir in the pomegranate juice and lime juice; just before serving, stir in the ginger ale.
• Strain into glasses filled with ice and garnish with lime slices.