Directions
- 1Finely slice onions with 0.5 tsp salt and sauté in 2-3 tbsp of oil until translucent. Add turmeric until softened. Set aside half.
- 2Add minced garlic and sauté briefly for 1-2 minutes. Add dried mint and sauté for 1-2 minutes.
- 3Finely chop herbs. Add split peas, rice, and chopped herbs to the pot. Cover with boiling water and pomegranate juice, bring to a boil.
- 4Put the lid on and turn to low heat for 30 minutes.
- 5Stir in pomegranate molasses. Put the lid back on and cook for another 15 minutes.
- 6Heat 2-3 tbsp oil and add dried mint. Heat for 30 seconds. Remove from heat and pour over soup. Add remaining fried onions and pomegranate seeds as garnish.
Ingredients
- 3 white onions
- 6 garlic cloves
- 100 g fresh parsley
- 100 g fresh coriander
- 50 g chives
- 50 g mint
- 2 cooked beetroots
- 2 cups pomegranate juice
- 5 cups boiling water
- 0.5 cup split peas
- 0.5 cup basmati rice
- 4 tbsp dried mint
- 3 tbsp pomegranate molasses
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp black pepper
- 1 handful pomegranate seeds
- 2 tbsp cooking oil
Equipment
knifecutting boardlarge potwooden spoongratersmall bowl
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