Iranian Pomegranate Soup (4)

A recipe from Sally Butcher which i found in ” Soup for Syria”. If you ever find yourself visiting Peckham in south London then Sally has a little shop and vegetarian cafe which i highly recommend visiting.

Iranian Pomegranate Soup (4)
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Iranian Pomegranate Soup (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Peel and chop two of the onions and fry in a little oil in a large saucepan. Add the turmeric and the cinnamon followed by the split peas.
  2. Add the stock, bring to a boil and simmer for about 10 minutes, scraping off any scum. Meanwhile grate the remaining onion into the minced lamb, add a little salt and pepper and knead together.
  3. Next add the chopped herbs, spring onions and orzo or rice to the soup then once it returns to the boil add the sugar and the pomegranate syrup.
  4. Shape the meat mixture into very small meatballs and add to the soup. Simmer very gently for 30 minutes.
  5. Serve garnished with crispy fried onions and mint, or with a few pomegranate seeds scattered across the top.
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