Persian Pomegranate Soup Recipes

Steps:

• In a 6 quart saucepan, bring water, consomme powder, tumeric, and salt to boil over high heat.
• Add rice and shredded beets.
• return to a boil over medium/high heat; reduce heat to low and simmer, covered, for 15 minutes, stirring occasionally.
• Add the parsley, cilantro, dried mint, and pomegranate juice to soup. Return to a boil over medium/high heat.
• Transfer soup to serving bowl and garnish with sour cream (parve), caramelized onions, and/or pomegranate seeds.

Steps:

• Heat oil in a heavy stockpot over medium-high heat. Add chopped onions and saute until soft, about 5 minutes. Add garlic and cook until browned, about 2 minutes. Stir in split peas; cook until peas take on a bit of color, about 1 minute.
• Pour chicken stock into the pot. Add pepper, turmeric, paprika, cayenne, fennel seeds, and cinnamon stick. Bring soup to a boil. Reduce heat and simmer until peas are tender, about 20 minutes.
• While soup is simmering, prepare meatballs. Mix lamb, minced onion, mint, parsley, and garlic together. Form into walnut-sized meatballs. Drop meatballs into the simmering soup. Cook until no longer pink in the center, about 10 minutes.
• Discard cinnamon stick from the soup. Add basmati rice, parsley, mint, pomegranate molasses, and honey. Cook until rice softens, about 20 minutes.
• Ladle soup into bowls and garnish with pomegranate seeds and cream.