SueSue’s Pomegranate Ash (Ashi Henar) – Kurdish Vegetarian Version

 


SueSue’s Pomegranate Ash (Ashi Henar) – Kurdish Vegetarian Version

A comforting, sweet–sour traditional soup inspired by Iranian Yalda Aşî Hênar

🌿 Description

A rich and nourishing Kurdish-style ash made with pomegranate, grains, legumes, herbs, and beets. This vegetarian version keeps the authentic depth of flavor while being wholesome and family-friendly.

Ingredients

Base

  • 1 liter pomegranate juice

  • ½ cup pomegranate paste (molasses)

  • 2 red beets, peeled, cooked, and diced

Grains & Legumes

  • ½ cup smoked rice

  • ½ cup split chickpeas (slow-cooking / دیرپز)

  • ½ cup lentils

Fresh Herbs (finely chopped)

  • 1½ cups spinach

  • ½ cup parsley (جعفری)

  • ½ cup tareh / leek (تره)

  • ½ cup green onions (پیازچه)

  • ½ cup cilantro (گشنیز)

  • 2–3 cloves garlic, minced

Seasoning

  • Salt, to taste

  • ½–1 tsp black pepper

  • 1–2 tbsp sumac

Topping

Naana Dagh (نعنا داغ)

  • 1 large onion, thinly sliced

  • 3 cloves garlic, sliced

  • 2 tbsp dried mint

  • 3–4 tbsp oil

To serve

  • Yogurt or labneh

Instructions

1. Cook the grains & legumes

Soak chickpeas if possible.
In a large pot, combine:

  • split chickpeas

  • smoked rice

  • lentils

  • 6–7 cups water

Simmer 30–40 minutes until partially cooked.

2. Build the flavor

Add:

  • pomegranate juice

  • pomegranate paste

  • cooked beets

  • salt and pepper

Simmer 20 minutes.

3. Add herbs

Stir in all chopped herbs and garlic.
Simmer another 20–30 minutes until everything is soft and well combined.

4. Adjust taste

  • Add sumac for tang

  • Adjust salt

  • Add more pomegranate paste if needed

Flavor should be sweet, sour, and slightly tangy.

5. Prepare Naana Dagh

Heat oil, fry onions until golden.
Add garlic briefly.
Lower heat and stir in dried mint (do not burn).

6. Final texture

The ash should be:

  • Not watery

  • Not too thick

  • Smooth and hearty

Let it rest 15–20 minutes before serving.

7. Serve

Ladle into bowls and top with:

  • Naana dagh

  • Yogurt or labneh

  • Optional sprinkle of sumac

💛 Notes from SueSue’s Kitchen

  • Add a little hot water if it thickens too much

  • A tiny pinch of sugar can balance extra sourness

  • Flavor deepens beautifully after resting

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