1 large leek, cut to half moons, rinsed of grit and drained
8 c vegetable stock
1/3 c pomegranate juice
1/2 c basmati rice
1/3 c yellow split peas or red lentils
1/4 c pomengranate syrup/molasses
1T agave syrup
1 tsp. ground coriander
1 tsp. salt or more to taste
1 tsp. pepper
1/2 c pomegranate seeds
fresh chopped cilantro (optional garnish)
Instructions
Heat olive oil in large stock pot over medium heat. Add parsley leaves, fenugreek, spinach, leek
and salt. Saute for 5 - 8 minutes, or until leeks soften.
Add in vegetable stock and pomegranate juice. Cover pot and bring to boil.
Add in rice and split peas/lentils and cover pot, reducing heat to low and simmer for 20
minutes.
Add in pomegranate syrup/molasses, agave syrup, pepper, coriander and continue to simmer,
covered, for 10 minutes.
Turn off heat and allow soup to sit for an additional 10 minutes so flavors can meld. To serve,
garnish with fresh chopped cilantro and pomegranate seeds.
Originally Submitted
11/3/2014
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