Azerbaijani Pomegranate & Spinach Soup

Name: Azerbaijani Pomegranate & Spinach Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Servings: 6
Cuisine: Azerbaijani
Ingredients: 1 tablespoon ground angelica petals; 1 cup pomegranate seeds (1 large pomegranate); ¼ cup toasted, coarsely chopped walnuts or pine nuts (optional); ¼ cup toasted, coarsely chopped walnuts or pine nuts (optional); 1 cup chopped fresh parsley; 1 cup chopped fresh dill; 1 cup pomegranate seeds (1 large pomegranate); 1 cup fresh mint leaves, shredded; 1 teaspoon dried mint; 1 tablespoon angelica powder; 1 pound baby spinach, washed and drained; ½ cup rice, picked over & rinsed; 1 teaspoon freshly ground black pepper; 2 teaspoons salt; 1 tablespoon sugar (optional); ¼ teaspoon cinnamon; 4 cups pomegranate juice or 1 cup pomegranate paste diluted in 4 cups of water; 4 cups pomegranate juice or 1 cup pomegranate paste diluted in 4 cups of water; 4 cups vegetable stock* or water; 4 cups pomegranate juice or 1 cup pomegranate paste diluted in 4 cups of water; ½ cup brown lentils; 4 cups vegetable stock* or water; 2 cloves garlic, crushed and peeled; ⅓ cup yellow split peas; 2 teaspoons cumin seeds; 2 large onions, peeled and thinly sliced; 4 tablespoons vegetable oil

Preparation info

Servings:
6

Difficulty
Easy
Ready in
1 hr 20

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

This soup is popular all the way from Tabriz in Iran to Samarkand in Uzbekistan. Ruy Gonzalez de Clavijo, a Spanish diplomat who visited Tamerlane in Samarkand in 1403, wrote, “When it came time for them to partake of the rice and soup, they all three gathered round one bowl using one spoon amongst them, which when one had done with, another would take up, and so sharing together.” Perhaps more diplomats and politicians should eat their soup this way.

Ingredients

Asia
Azerbaijan
Soup
Vegan
Gluten-free

Ingredients

Method