This traditional Persian soup (Ash-e-anar) made with rice, grains, vegetables and pomogranates is delectable.

Directions:

1. Empty the content of the package into a large pot.
2. Add 8 cups of warm water (for a better blend of taste you may let it soak for 10 minutes or more.) Bring to a boil over high heat and cook for 20 minutes. Reduce heat and let it simmer for 10 minutes or more, stirring occasionally and not letting it settle.
3. Remove from the heat and add 1.5 ounce of plain pomegranate paste. Serve with warm Middle-Eastern bread like Lavash or Pita.