Shorbat Rumman

Translation: Pomegranate Soup

Cuisine: Iraqi

Recipe Type: Soup

Average User Rating: 1.06 / 5

Vegetarian / Vegan: Vegan


8 cups vegetable stock
1/2 cup split peas
1 cup onion, chopped
3 red beets, peeled and diced, tops reserved and chopped
1 cup scallions, sliced
1/2 cup rice
2 TB sugar
3 TB lime juice
2 TB pomegranate molasses
1/4 cup cilantro, chopped
1/2 cup parsley, chopped
2 cups spinach, chopped
salt, to taste
1 TB dried mint, 1/4 tsp cinnamon, 1/4 tsp black pepper mixed for garnish


Add 1/2 TB oil to a medium high pan and sweat the onions. Add split peas and stir to coat. Add vegetable stock and simmer for one hour. Add beets and rice and cook for 30 more minutes. Add scallions, sugar, lime juice, pomegranate, a pinch of salt, and the parsley. Simmer 15 more minutes. Bring to boil and add spinach and beet greens. Turn heat back down to simmer and cook 1-2 minutes until greens are wilted. Adjust seasoning to taste. Stir in cilantro and serve, garnishing with the dried mint mixture.

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Prep Time: 15 minutes

Cooking Time: 2 hours

Servings: 6

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