Recipe: Iranian Pomegranate Soup Aash e anar

Ingredients

• 5 1/4 ounces dried mung beans
• 3 tablespoons sunflower or light olive oil
• 2 medium onions, finely chopped
• 4 garlic cloves, finely chopped
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 4 cups water
• 2 ounces short-grain white rice
• 1 beet (about 5 ounces), peeled and finely grated
• 1/4 cup pomegranate molasses
• 3 cups good-quality chicken or vegetable stock
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 ounce fresh parsley leaves, finely chopped
• 3/4 ounce fresh mint leaves, finely chopped
• 1 1/2 ounces fresh cilantro, finely chopped
• 3 tablespoons extra-virgin olive oil
• 1 garlic clove, crushed
• 3 1/2 ounces Greek yogurt
• 1/2 ounces fresh cilantro, chopped
• 1 3/4 ounces walnuts, roughly chopped
• 3 tablespoons pomegranate seeds (optional)

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