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Food Fare: Middle Eastern RecipesShorbat Rumman Vegetarian

Iraqi pomegranate soup

Add olive oil to a cooking pot over medium-high heat; add onions and cook until golden. Add split peas; stir to coat. Add vegetable stock; stir and simmer over low heat for about one hour. Add beets and rice; simmer for another thirty minutes. Add scallions, sugar, lime juice, pomegranate molasses, salt, black pepper and parsley. Simmer for about fifteen minutes. Bring mixture to a boil; add spinach and beet greens. Reduce heat to low and simmer for one or two minutes or until greens are wilted. Stir in cilantro. Serve garnished with dried mint and cinnamon. Recipe makes six servings.


Recipe variation: Shorbat Rumman (Iraqi meatball & pomegranate soup).


Related Link:

Food Fare Culinary Collection: Arabic Cookery


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