iraqi pomegranate soup
Iraqi Pomegranate Soup (Shorbat Rumman) 8 cups water 1 pound lamb shanks or other lesser cuts of lamb and bone 1/2 cup yellow split peas 1 cup chopped onion 3 beets with green tops...
Ingredients
- 8cupwater
- 1poundlamb shanks or other lesser cuts
- 1/2cupyellow split peas
- 1cupchopped onion
- 3beets with green tops
- 1/2cuprice
- 1bunch of scallions, sliced
- 2tablespoongranulated sugar
Directions
- 1
Iraqi Pomegranate Soup (Shorbat Rumman) 8 cups water 1 pound lamb shanks or other lesser cuts of lamb and bone 1/2 cup yellow split peas 1 c
- 2
Bring the water to a boil in a large pot, then stir in the lamb, split peas and onion
- 3
Skim where necessary, then reduce heat, cover, and simmer for an hour
- 4
Meanwhile, wash the beet tops and spinach, slice finely and chop, wrap in paper towels, and crisp until needed
- 5
Also peel the beets and chop into a small dice
- 6
Also prepare the mint/cinnamon/pepper garnish in a separate bowl
- 7
When the lamb broth is ready, add the beets and rice and cook another 30 minutes
- 8
Remove the lamb from the pot