This Iranian recipe uses pomegranate molasses to give a fruity, sweet-sour taste to this deep green winter soup. Small meatballs may be added for a more substantial pomegranate and herb soup.
- 1⁄2 cup yellow split peas
- 1⁄2 cup rice
- 3 tbsp sunflower oil
- 2 onions, sliced
- ½ tsp turmeric
- ½ tsp cinnamon meatballs (optional)
- 51⁄2oz (150g) flat-leaf parsley
- 51⁄2oz (150g) cilantro
- 31⁄2oz (100g) mint
- 31⁄2oz (100g) scallions salt and freshly ground black pepper
- 3 tbsp pomegranate molasses
- lemon juice (optional)
- 1 tsp dried mint
Directions: soak the split peas and rice separately in plenty of water for not less than 4 hours. Heat 2 tbsp oil in a big saucepan and gently sauté the onions till soft and lightly coloured. Stir in the spices. Drain the split peas and rice and add them to the pan with 51⁄2 cups water. Bring to a boil, cover, and simmer for about 1 hour. Stir occasionally to ensure that nothing sticks to the bottom of the pan. If you wish to add meatballs put them in now. Remove large stalks from the herbs, and the outer skins of the scallions, and chop together in a food processor. Stir them into the soup and cook for an additional 30 minutes. Add more water if needed and stir occasionally to ensure all the ingredients are well mixed. Season with salt and pepper. Stir in the pomegranate molasses, taste and add more if needed, or a little lemon juice if the soup lacks sharpness. Sauté the dried mint in the remaining oil and pour over. Serve at once.