Iraqi Pomegranate Soup - (Shorbat Rumman)

Iraqi Pomegranate Soup - (Shorbat Rumman) Recipe | Traditional Middle Eastern Dish

Region / culture: Iraq | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Iraqi Pomegranate Soup - (Shorbat Rumman)

Iraqi Pomegranate Soup, also known as Shorbat Rumman, is a traditional Middle Eastern dish that is both flavorful and nutritious. This soup is a unique combination of savory and sweet flavors, with the tartness of pomegranate juice adding a refreshing twist to the rich lamb broth.

History

This recipe has been passed down through generations in Iraqi households, where it is often enjoyed as a comforting and nourishing meal during the colder months. Pomegranates have long been prized in Middle Eastern cuisine for their vibrant color and tangy taste, making them a popular ingredient in soups, stews, and salads.

Ingredients

8 cups water
1 lb (454 g) lamb shanks (or other lesser cuts of lamb and bone)
0.5 cup yellow split peas
1 cup chopped onion
3 beets with green tops
0.5 cup rice
1 bunch scallions, sliced well down into the green
2 tbsp sugar
3 tbsp lime juice
0.5 cup parsley
2 tbsp pomegranate concentrate - (called "molasses" or "paste") [1]
0.25 cup finely-chopped cilantro
2 cups finely-chopped spinach

Garnish

1 tbsp dried mint, crumbled, mixed with
0.25 tsp cinnamon and also
0.25 tsp freshly-ground black pepper

How to prepare

Bring the water to a boil in a large pot, then add the lamb, split peas, and onion.
Skim off any impurities, then reduce the heat, cover, and simmer for an hour.
Meanwhile, wash the beet tops and spinach, finely slice and chop them, wrap in paper towels, and set aside to crisp.
Peel the beets and chop them into small dice.
Prepare the mint, cinnamon, and pepper garnish in a separate bowl.
Once the lamb broth is ready, add the beets and rice, and cook for another 30 minutes.
Remove the lamb from the pot, discard the bones and fat, shred the meat, and return it to the pot.
Add the scallions, 2 tbsp of sugar, 2 tbsp of lime juice, parsley, and either the pomegranate concentrate or pomegranate juice.
Simmer for 10 minutes.
When ready to serve, bring the soup to a boil and stir in the beet greens and spinach.
Allow them to wilt for a minute or two while stirring, then add cilantro, more lime juice if needed, and seasonings.
Ladle the soup into bowls and sprinkle with the mint, cinnamon, and pepper topping.
Serve hot as a meal for 6 people, accompanied by plenty of bread.

Variations

For a vegetarian version, you can omit the lamb meat and use vegetable broth instead.
Add a touch of heat by incorporating a pinch of cayenne pepper or red pepper flakes.
Experiment with different herbs and spices, such as coriander, cumin, or turmeric, to customize the flavor profile of the soup.

Cooking Tips & Tricks

Be sure to skim off any impurities that rise to the surface of the broth while simmering the lamb and split peas.

- Crisping the beet tops and spinach in paper towels before adding them to the soup will help them retain their texture and flavor.

- Shredding the lamb meat before returning it to the pot will ensure that it is evenly distributed throughout the soup.

- Adjust the amount of sugar and lime juice to suit your personal taste preferences.

Serving Suggestions

This soup is best served hot, accompanied by plenty of bread for dipping. You can also garnish each bowl with a dollop of yogurt or a sprinkle of chopped nuts for added texture and flavor.

Cooking Techniques

Simmering the lamb and split peas slowly over low heat will help develop a rich and flavorful broth.

- Adding the beet greens and spinach at the end of cooking will preserve their vibrant color and fresh taste.

Ingredient Substitutions

If you can't find pomegranate concentrate, you can use pomegranate juice as a substitute.

- Feel free to swap out the lamb meat for chicken or beef if desired.

- Use quinoa or barley instead of rice for a different texture and taste.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat it on the stove before serving, adding a splash of water if needed to thin out the broth.

Presentation Ideas

Garnish each bowl of soup with a sprinkle of the mint, cinnamon, and pepper topping for a pop of color and flavor. Serve the soup in decorative bowls or mugs for an elegant presentation.

Pairing Recommendations

Iraqi Pomegranate Soup pairs well with a side of fresh salad or roasted vegetables. You can also serve it alongside grilled meats or kebabs for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove over low heat, stirring occasionally, until warmed through. Add a splash of water if needed to adjust the consistency.

Nutrition Information

Calories per serving

Each serving of this soup contains around 300 calories, making it a satisfying and nourishing meal option for lunch or dinner.

Carbohydrates

Each serving of Iraqi Pomegranate Soup contains approximately 30 grams of carbohydrates, making it a satisfying and energy-boosting meal option.

Fats

This soup is relatively low in fat, with each serving providing around 10 grams of fat, primarily from the lamb meat and olive oil used in cooking.

Proteins

With a generous amount of lamb meat and split peas, each serving of this soup contains approximately 25 grams of protein, making it a filling and protein-rich dish.

Vitamins and minerals

Iraqi Pomegranate Soup is a good source of vitamins and minerals, including vitamin A, vitamin C, iron, and potassium, thanks to the nutritious ingredients like spinach, beets, and pomegranate juice.

Alergens

This recipe contains lamb meat, which may be a potential allergen for some individuals. Be sure to check for any allergies before preparing this dish.

Summary

Overall, Iraqi Pomegranate Soup is a well-balanced and nutritious meal option that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Iraqi Pomegranate Soup is a delicious and nutritious dish that showcases the vibrant flavors of Middle Eastern cuisine. With its hearty lamb broth, tender vegetables, and tangy pomegranate juice, this soup is sure to become a new favorite in your recipe repertoire. Enjoy it as a comforting meal for lunch or dinner, and savor the unique blend of savory and sweet flavors in every spoonful.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a hot summer day, and I was rummaging through an old cookbook that belonged to my great-grandmother. As I flipped through the yellowed pages, a faded piece of paper fell onto my lap. It was a handwritten recipe for Iraqi Pomegranate Soup, or Shorbat Rumman as it is known in Arabic.

I had never heard of this dish before, but the ingredients intrigued me. Pomegranate juice, chicken broth, onions, garlic, and a blend of Middle Eastern spices made up the list. I could almost taste the tangy sweetness of the pomegranate mixed with the savory flavors of the broth and spices.

Excited to try something new, I set to work gathering the ingredients and following the instructions on the yellowed paper. As the soup simmered on the stove, the aroma filled my kitchen, transporting me to a bustling Iraqi market filled with the sounds of vendors hawking their wares and the smell of exotic spices lingering in the air.

When the soup was finally ready, I ladled it into bowls and took a tentative sip. The flavors exploded on my taste buds - sweet, tangy, and savory all at once. It was unlike anything I had ever tasted before, and I knew I had stumbled upon a hidden gem.

Over the years, I perfected the recipe for Shorbat Rumman, tweaking it here and there to suit my own tastes. I shared it with friends and family, who were equally enchanted by the unique flavors of this Iraqi delicacy. Each time I made it, I felt a connection to the past, to the generations of women who had passed down their culinary knowledge to me.

I learned that pomegranates are a symbol of fertility and abundance in Iraqi culture, and that they are often used in celebratory dishes such as this soup. The bright red seeds represent the blood of martyrs and the eternal cycle of life, making this dish not only delicious but also rich in symbolism.

As I cooked the soup, I would think about the women who had come before me, who had lovingly prepared meals for their families and passed down their recipes through the generations. I imagined my great-grandmother, standing in her kitchen with the same yellowed cookbook in hand, trying out new recipes and creating memories that would last a lifetime.

I felt a sense of gratitude for the women who had shaped me into the cook I am today, and I knew that I would continue to honor their legacy by preserving these recipes and sharing them with others. Cooking became more than just a way to nourish my body - it became a way to nourish my soul and connect with my heritage.

Now, whenever I make Shorbat Rumman, I think of the warm summer day when I first discovered the recipe in that old cookbook. I remember the excitement of trying something new and the joy of creating a dish that has become a beloved tradition in my family.

As I serve the soup to my loved ones, I see their faces light up with delight, and I know that I am passing on more than just a recipe - I am passing on a piece of my history, a taste of my culture, and a connection to the women who came before me. And for that, I am eternally grateful.