Recipe for cooking iraqi pomegranate soup

Recipes from the Middle East and North Africa :: Middle Eastern Soups and Stews

8 c. water
1 lb. lamb shanks or other lesser cuts
    of lamb and bone
1/2 c. yellow split peas
1 c. chopped onion
3 beets with green tops
1/2 c. rice
1 bunch of scallions, sliced
2 Tbsp. sugar
3 Tbsp. lime juice
1/2 c. parsley
2 Tbsp. pomegranate concentrate or
    1 c. pomegranate juice*
1/4 c. cilantro, finely chopped
2 c. spinach, chopped fine

* Pomegranate concentrate is called "molasses" or "paste." Make pomegranate juice  by rolling an uncut fresh pomegranate hard underfoot on the floor, then making an incision and "squeezing" it over a juicer.

Bring the water to a boil in a large pot, then stir in the lamb, split peas and onion. Skim where necessary, then reduce heat, cover, and simmer for an hour.

Meanwhile, wash the beet tops and spinach, slice finely and chop, wrap in paper towels, and crisp until needed. Also peel the beets and chop into a small dice. Also prepare the mint/cinnamon/pepper garnish in a separate bowl.

When the lamb broth is ready, add the beets and rice and cook another 1/2 an hour.

Remove the lamb from the pot. Cut away the bones and fat, shred the meat, and return to the pot. Add the scallions, sugar, 2 Tbsp. of the lime juice, parsley, and either the pomegranate concentrate or the pomegranate juice. Simmer for 10 mins.

When ready to serve, bring the soup to a boil and stir in the beet greens and spinach. Let wilt, while stirring for a minute or two, then stir in cilantro, more lime juice, as needed, and seasonings.

Ladle into bowls and sprinkle and distribute with the Garnish.

Garnish
1 Tbsp. dried mint, crumbled
1/4 tsp. cinnamon
1/4 tsp. black pepper

Mix together.