← Nouns Cooking · Soup Pot

Ingredients

• 3 tbsp Olive oil
• 2 Onion, thinly sliced
• 5 cloves Garlic, sliced
• ½ tsp Ground turmeric
• 100 g yellow split peas, rinsed
• 100 g Basmati rice, rinsed
• 2.5 l Water
• 450 g beef or lamb mince
• 1 Onion, grated and squeezed dry
• 2 tbsp Coriander (cilantro), finely chopped
• 1 bunch Parsley, finely chopped
• 1 bunch Coriander (cilantro), finely chopped
• 1 handful Mint, finely chopped
• 1 bunch Spring onion, finely chopped
• 150 ml Pomegranate molasses
• 1 tbsp Sugar (optional)
• 4 tbsp pomegranate seeds, to serve
• Salt
• Black pepper

Method

1. Heat the oil in a large pot over medium heat and fry the sliced onions for 15 min, stirring often, until deep golden. Scoop out a third for the topping.
2. Add the garlic and turmeric to the pot for 1 minute, then the split peas, rice, water and 2 tsp salt. Bring to a boil, then simmer, partly covered, for 30 min.
3. Meanwhile mix the mince, grated onion and the 2 tbsp coriander with ½ tsp salt and some pepper and roll into marble-size balls with damp hands.
4. Drop the meatballs into the simmering soup and cook for 20 min, until they are cooked through and the split peas are soft.
5. Stir in the parsley, coriander, mint and spring onions and simmer for 20 min more, stirring now and then, until the herbs are dark and soft.
6. Stir in the pomegranate molasses and simmer for 10 min. Taste: it should be pleasantly sweet-sour, so add sugar or more molasses to balance.
7. Serve topped with the crispy onions and a scattering of pomegranate seeds.

Tips

• Pomegranate molasses varies a lot in sharpness, so add it gradually and taste.
• Fry a teaspoon of dried mint in hot oil for a few seconds and drizzle it over for the classic Persian finish.

Sources

Written in our own words after cross-checking these recipes:

Jewish Food Society (ASIF) The Caspian Chef