This bright, herbaceous porridge from cookbook author Naomi Duguid is a staple of Persian home cooking. Traditionally called ash, this soup can be made days in advance and reheats beautifully. Simply swirl in the tangy pomegranate molasses, then let the tiny lamb meatballs simmer in the soup for 10 minutes before serving. Slideshow: More Soup Recipes
This was certainly not worth the effort. The body of the soup is best described as gruel; the meatballs are tasteless and mushy. My wife ate one meatball and refused any others; the two of us finished our respective bowls and threw away the rest of the pot. I followed the recipe exactly, as I normally do for a new recipe.
This is fabulous! The soup definitely is improved by a night in the fridge so I'd recommend making it a day in advance. I cheated and used canned fried onions rather than frying fresh and thought it worked well.
Filling and tasty, really good for a cold winter night. Had trouble finding the molasses, so subbed pomegranate seeds instead. As another reviewer mentioned, its best with double meatballs.
I found it a little boring but my husband loved it. Double the lamb meatballs - you need 2 meatballs for every cup of soup and you have 10-15 cups of soup. Make 30 meatballs (1 lb of lamb).
I'm not a Persian women so can't speak to how authentic the recipe is, but I loved it -- the brightness of the herbaceous flavor and the lamb meatballs was wonderful. This is definitely a keeper. The recommendation of Rose wine was perfect.
This is a decent recipe!. With that said as a Persian woman and cook I can tell you that ash is predominantly herbs. So you need to Att last double the herbs listed and basically any other greens you like!. However there is NEVER cinnamon in a Ash!. So surprised that it's listed with it.
Scallions are listed in the directions, but not in the ingredient list. The magazine states: 4 scallions, thinly sliced"
