Pomegranate Topped Soup
A hearty, flavor-packed Middle Eastern soup that combines lentils, split peas, and pomegranates for a tangy and nutritious experience.
Ingredients
For the Persian Soup
- 1 cup lentils (green or brown)
- ½ cup yellow split peas
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- ½ lb ground lamb or beef (optional)
- 4 cups vegetable or chicken broth
- 1 cup pomegranate juice (fresh or bottled)
- 1 tbsp pomegranate molasses for extra tang
- 1 tsp turmeric
- ½ tsp cinnamon
- 1 tsp cumin
- 2 tbsp olive oil
- ½ cup fresh parsley, chopped
- ½ cup fresh mint, chopped
- ½ cup pomegranate seeds (for garnish)
- Salt and pepper to taste
For the Iraqi-Style Meatballs
- ½ lb ground beef or lamb
- 1 small onion, grated
- 1 tsp turmeric
- ½ tsp cinnamon
- ½ tsp cumin
- ¼ cup breadcrumbs
- Salt and pepper to taste
For the Iraqi Soup
- ½ cup chickpeas (cooked)
- 3 cloves garlic, minced
- 1 cup pomegranate juice
- ½ tbsp pomegranate molasses
- 3 cups chicken or vegetable broth
- 1 tsp paprika
- ½ tsp black pepper
- 2 tbsp olive oil
For the Moroccan-Spiced Version
- 3 large carrots, peeled and diced
- 3 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp cinnamon
- 1 tsp cumin
- ½ tsp paprika
- 3 cups vegetable broth
- 1 cup pomegranate juice
- ½ cup coconut milk (optional, for creaminess)
- Salt and black pepper to taste
- ½ cup pomegranate seeds for topping
Instructions
Preparation of Persian Soup
- Heat olive oil in a pot over medium heat. Add onions and garlic and sauté until golden brown.
- If using meat, add ground lamb or beef, breaking it apart with a spoon. Cook until browned.
- Stir in turmeric, cumin, and cinnamon, allowing the spices to bloom.
- Add lentils and split peas, followed by broth. Bring to a simmer and cook for 30 minutes until tender.
- Pour in pomegranate juice and pomegranate molasses, stirring well.
- Simmer for another 15 minutes until the soup thickens slightly.
- Stir in fresh parsley and mint before serving.
- Garnish with pomegranate seeds and enjoy!
Preparation of Iraqi-Style Soup
- Prepare the meatballs: In a bowl, combine all ingredients and mix well. Form into small balls and set aside.
- Heat olive oil in a pot and sauté onions and garlic until soft.
- Add paprika and black pepper, stirring to release the flavors.
- Pour in broth and pomegranate juice, bringing it to a gentle boil.
- Drop the meatballs into the soup and simmer for 20 minutes until cooked through.
- Stir in chickpeas and pomegranate molasses, letting the flavors blend.
- Garnish with pomegranate seeds and fresh parsley before serving.
Preparation of Moroccan-Spiced Soup
- Heat olive oil in a pot. Sauté onions and garlic until fragrant.
- Add carrots, cumin, paprika, and cinnamon, stirring to coat.
- Pour in broth and simmer for 20 minutes until carrots are soft.
- Blend the soup until smooth.
- Stir in pomegranate juice and coconut milk, adjusting seasoning to taste.
- Serve topped with pomegranate seeds for a fresh contrast.
Notes
Use fresh pomegranate juice for the best flavor, and feel free to experiment with garnishes like nuts and herbs for added texture. Adjust sweetness and acidity to suit your taste.