Iraqi Pomegranate Soup - (Shorbat Rumman)
- Bring the water to a boil in a large pot, then stir in the lamb, split peas, and onion.
- Skim where necessary, then reduce heat, cover, and simmer for an hour.
- In the meantime, wash the beet tops and spinach, slice finely and chop, wrap in paper towels, and crisp until needed.
- Also peel the beets and chop into a small dice.
- Also prepare the mint/cinnamon/pepper garnish in a separate bowl.
- When the lamb broth is ready, add the beets and rice and cook another 30 minutes.
- Pick out the lamb - cut away the bones and fat, shred the meat, and return to the pot.
- Add the scallions, 2 tablespoons of sugar, 2 tablespoons of lime juice, parsley, and either the pomegranate concentrate or the pomegranate juice.
- Simmer for 10 minutes.
- When ready to serve, bring the soup to a boil and stir in the beet greens and spinach.
- Let wilt, while stirring for a minute or two, then stir in cilantro, more lime juice, as needed, and seasonings.
- Ladle into bowls and sprinkle with the mint/cinnamon/pepper topping.
- Serve hot as a meal to 6 people, with lots of bread on the side.
- ↑ Or substitute 1 cup pomegranate juice made by rolling an uncut fresh pomegranate hard underfoot on the floor, then making an incision and "squeezing" it over a juicer.