Pomegranate soup
Classical dish of Persian cuisine. The center of Persian food culture is Iran, but over the centuries it has come into contact with, influenced, and influencing the food traditions of many surrounding regions. Pomegranate soup can be found in restaurants in Iran, Iraq, Turkey, Azerbaijan, and other nearby countries. This soup is almost that mandatory in most of the Persian region’s cookbooks. I have tried to put together my combination of these recipes I found from different sources.
Soup with exotic flavor combinations, the main shades of which are cumin and pomegranate juice. I made it from minced lamb, although minced beef is also good for this soup.
Preparation time: 1 hour
Level: easy
Serves: two to four
Ingredients:
Meatballs
Minced meat of sheep or beef
1 medium onion chopped
3 medium garlic cloves chopped
A small handful of chopped fresh parsley, mint, and coriander
Salt and black pepper for seasoning
Cooking oil for frying
Soup
500-600 ml of chicken or beef broth. You can also make the soup without the broth then the soup will just be lighter
1 medium onion, chopped
5 medium garlic cloves chopped
A cup of yellow or red lentils. Some recipes use halved peas. Peas must be soaked overnight to soften, lentils don’t need soaking
1 teaspoon turmeric powder
2 teaspoons cumin powder
Salt and black pepper for seasoning
200 ml of pomegranate molasses
Fresh pomegranate seeds for garnish
For serving Greek type yogurt
Chopped fresh coriander for serving
Olive oil for browning onions and garlic
Preparation:
1. To make meatballs, chop the onion, garlic, parsley, coriander, and mint. Mix with minced meat and season with salt and pepper.
2. Form balls 2.5 to 3 cm in diameter, heat the oil in a pan, and lightly fry the meatballs until they are at least partially browned. Put aside.
3. Chop the onion and garlic, brown in a thick-bottomed soup pot for a few minutes
4. Add the broth or water and lentils, simmer for 15-20 minutes until the lentils are almost soft
5. Add the meatballs together with the frying oil of the meatballs, bring the soup to a boil and simmer on low heat for 10-15 minutes.
6. Add pomegranate molasses, stir and cook for a few more minutes. If the soup seems too sour, add a little sugar, but you don’t have to. This soup must be sour.
7. Put the soup in bowls and add chopped fresh coriander, a spoonful of yogurt and sprinkle with fresh pomegranate seeds to serve
Ready !!
