Pomegranate Soup


Fragrant Persian spices in a unique savory soup.

Time: 2 + hours

4 onions

1/2 lb. ground beef or turkey or lamb

1 tsp. salt

1/2 teaspoon pepper

5 Tbs. oil

8 cups of water

1/2 cup of yellow split peas

1/2 cup uncooked rice

1 cup chopped parsley

1 cup chopped coriander leaves

1/2 cup chopped scallions

1/2 cup fresh or frozen chopped spinach

1 cup of fresh pomegranate juice (or 2 cups of fresh pomegranate arils)

1/2 cup sugar

3 garlic cloves, crushed

1 tsp. dried mint

Grate 1 onion and add to the meat in a bowl. Season to taste with salt and pepper.

Mix ingredients thoroughly and shape into chestnut size meatballs.

Finely chop 3 onions and brown in 3 tablespoon of oil.

Add 8 cups of water and split peas.

Bring to boil, then reduce heat.

Simmer over medium heat for 20 minutes.

Add the rice and 1 teaspoon of salt and cook for 15 minutes.

Add chopped parsley, coriander, scallion and spinach and continue cooking for 20 minutes, stirring occasionally.

Stir in pomegranate, sugar and the meatballs (if using).

Simmer over low heat for 35 minutes.

Taste soup and add seasoning to taste.

If the soup is too thick add water, if too sour add sugar.

Before serving, brown garlic in remaining oil, remove from heat.

Crush the dried mint in the palm of your hand; add it to the garlic and stir.

Use the garlic/mint mixture to garnish individual servings.