Aashe anar

Aashe anar

Pomegranate soup

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 lamb or veal foreshanks, cracked
55g yellow split peas, rinsed
1 small beetroot, peeled and diced
1 small onion, finely chopped
salt and freshly ground black pepper, to season
40g spinach, finely chopped
1 small handful flat-leaf parsley, finely chopped
2 tablespoons coriander leaves, finely chopped, (optional)
2 tablespoons garlic chives, chopped
60g spring onion tops, chopped
75g short-grain white rice, washed
375ml pomegranate juice
sugar, to taste
1-2 tablespoons lemon or lime juice
1 quantity Nano dok

Method

  1. Rinse the meat and place it in a saucepan with 1.5 litres water. Add the split peas and bring to a slow simmer, skimming when necessary.
  2. When well skimmed and beginning to boil, add the beetroot and onion, and season with salt and pepper. Cover and simmer over low heat for 1½–2 hours, or until the meat is very tender.
  3. Remove the shanks from the pan and strip the meat from the bones. Chop the meat into small pieces and return to the soup with the spinach, herbs, garlic chives, spring onion and rice. Add the sugar and lemon or lime juice to taste — the soup should have a tart but slightly sweet flavour. Cover and simmer for a further 30 minutes.
  4. Meanwhile, prepare the nano dok, using a larger amount of ghee. Stir half of it into the soup.
  5. Ladle the soup into bowls, drizzling the remaining nano dok on top of each.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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