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Iraqi Pomegranate Soup - {Shorbat Rumman}

It sounds pretty weird -- and it's not as "pure pomegranate" as I was hoping -- but it does happen to be very, very good.

Courses: Soup
Serves: 6 people

Recipe Ingredients

8 cups 1896mlWater
1 lb 454g / 16ozLamb shanks
  (or other lesser cuts of lamb and bone)
1/2 cup 118mlYellow split peas
1 cup 62g / 2.2ozChopped onion
3   Beets with green tops
1/2 cup 80g / 2.8ozRice
1   Scallions - sliced well
  Down into the green
2 tablespoons 30mlSugar
3 tablespoons 45mlLime juice
1/2 cup 118mlParsley
2 tablespoons 30mlPomegranate concentrate - (called
  "molasses" or "paste") - see * Note
1/4 cup 4g / 0.1ozFinely-chopped cilantro
2 cups 292g / 10ozFinely-chopped spinach
  Garnish
1 tablespoon 15mlDried mint - crumbled, mixed with
1/4 teaspoon 1.3mlCinnamon - and also
1/4 teaspoon 1.3mlFreshly-ground black pepper

Recipe Instructions

* Note: Or substitute 1 cup pomegranate juice made by rolling an uncut fresh pomegranate hard underfoot on the floor, then making an incision and "squeezing" it over a juicer.

Bring the water to a boil in a large pot, then stir in the lamb, split peas, and onion. Skim where necessary, then reduce heat, cover, and simmer for an hour.

In the meantime, wash the beet tops and spinach, slice finely and chop, wrap in paper towels, and crisp until needed. Also peel the beets and chop into a small dice. Also prepare the mint/cinnamon/pepper garnish in a separate bowl.

When the lamb broth is ready, add the beets and rice and cook another 30 minutes.

Pick out the lamb -- cut away the bones and fat, shred the meat, and return to the pot. Add the scallions, 2 tablespoons of sugar, 2 tablespoons of lime juice, parsley, and either the pomegranate concentrate or the pomegranate juice. Simmer for 10 minutes.

When ready to serve, bring the soup to a boil and stir in the beet greens and spinach. Let wilt, while stirring for a minute or two, then stir in cilantro, more lime juice, as needed, and seasonings. Ladle into bowls and sprinkle with the mint/cinnamon/pepper topping.

Serve hot as a meal to 6 people, with lots of bread on the side.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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