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How to Make Shorbat Rumman Iraqi Pomegranate Soup (Vegetarian)

Ingredients

  • 8 cup vegetarian broth (you may need another cup or two of broth if the soup seems too thick for you)
  • 1 tbsp yeast extract (such as Marmite)
  • 1/2 cup yellow split peas
  • 1 cup chopped onion
  • 3 medium beets, peeled and dice small (Note: if the beet greens are intact, clean and chop them and use them instead of half the spinach)
  • 1/2 cup long grain rice, such as basmati (if you use brown basmati rice, use *1 1/2 cupscookedrice)
  • Optional: 2 cups dry textured soy protein chunks, reconstituted in vegetarian broth and cut into shreds ( e.g., SoySoya Slices)or2 packages Yves or Lightlife vegetarian “beef” substitute strips, slivered
  • 1 bunch green onions, chopped
  • 1/2 cup chopped parsley
  • 2 tbsp lemon juiceor3 T. lime juice
  • 2 tbsp pomegranate molasses (*see Note below)or1 c. fresh pomegranate juice [to extract juice, roll an uncut pomegranate hard on the floor with your foot, then make an incision on one side and squeeze into a strainer—or try using an electric citrus juicer]
  • 2 tbsp sugar
  • Optional: 1/4 cup minced fresh cilantro
  • 1/ 10 oz package frozen spinach, thawed, squeezed and sliced finelyor1 lb fresh spinach, cleaned and trimmed, and chopped
  • Garnish:
  • 1 tbsp dried mint, crumbled
  • 1/4 tsp cinnamon
  • 1/4 tsp freshly-ground black pepper

Steps

  1. Bring the broth, yeast extract, split peas and onions to a boil in a large pot.#Skim off foam. Reduce heat, cover and simmer for 1 hour.
  2. Add the beets and rice and cook 30 minutes more (add the soy protein option, too, if you are using it.)
  3. Add the green onions, sugar, lemon or lime juice, parsley and pomegranate molasses or juice.Simmer for 10 minutes.
  4. Bring soup to a boil, and add spinach or spinach and beet greens, stirring as it wilts.Stir in cilantro, if using. Add more broth if it seems too thick to you, and taste for salt.
  5. Serve hot, each bowl topping with some of the garnish, and plenty of Arabic-style flatbread, or a crusty bread, alongside.

Community Q&A

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  • Pomegranate molasses (known as nasrahab in Georgian and dibs rumman in Arabic) is an essential Middle Eastern ingredient. It has a wonderful flavor and heady aroma, and keeps in the refrigerator after opening almost indefinitely. The uses for this thick, tangy, piquant syrup are many. It blends well with walnuts, adds a tart and pungent flavor to beans and other savory dishes, and gives an astringent edge to salads and vegetables. It is delicious in glazes and marinades and it can even be diluted and used for sharp drinks and tart sorbets. This should not be confused with grenadine syrup, which is made from the same base but has sugar and other flavorings added.





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Date: 12.12.2018, 22:11 / Views: 35542