Persian Pomegranate Soup
Total Time: 1 hr 5 mins
Preparation Time: 20 mins
Cook Time: 45 mins
Ingredients
- Servings: 6
- 6 cups water
- 4 teaspoons chicken consomme (parve)
- 1/4 teaspoon turmeric
- 2 teaspoons salt
- 1 cup medium grain rice, checked and washed
- 3 large beets, shredded
- 1 cup parsley, chopped (about 1 bunch, stems discarded)
- 1 cup cilantro, chopped (about 1 bunch, stems discarded)
- 1 tablespoon dried mint
- 2 cups pomegranate juice
Recipe
- 1 in a 6 quart saucepan, bring water, consomme powder, tumeric, and salt to boil over high heat.
- 2 add rice and shredded beets.
- 3 return to a boil over medium/high heat; reduce heat to low and simmer, covered, for 15 minutes, stirring occasionally.
- 4 add the parsley, cilantro, dried mint, and pomegranate juice to soup. return to a boil over medium/high heat.
- 5 transfer soup to serving bowl and garnish with sour cream (parve), caramelized onions, and/or pomegranate seeds.
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