Name: Pomegranate Soup
Cuisine: Iranian
Ingredients: salt and pepper; a little oil or ghee; 1 teaspoonful ground turmeric; ½ bunch each parsley/coriander, washed and chopped; 1 cup kritheraki or pudding rice; 1 cup pomegranate syrup; 3 medium onions; 1 bunch spring onions, washed and chopped; handful of fresh mint, washed and chopped; 1 dessertspoonful sugar; ½ teaspoonful ground cinnamon; 1 cup split peas; 2½ litres good stock (good water would do); 500 g minced lamb

Preparation info

Difficulty
Easy

Appears in

Persia in Peckham

By Sally Butcher

Published 2007

About

This goes to the heart of what Iranian cuisine does best – the juxtaposition of the most amazingly unexpected ingredients, and their transformation into surprisingly wholesome food. This soup is droolingly good.

Ingredients

3 medium onions
a little oil or ghee
1 teaspoonful

Asia
Iran
Gluten-free
Soup

Method

Peel and chop two of the onions, and fry them in a little oil. Add the turmeric and cinnamon, followed by the split peas, and then add the stock. Bring to the boil, and simmer for about 10 minutes.

Meanwhile, grate the third onion into the minced lamb, add a<

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Ingredients

Method

Part of