Middle_Eastern
Middle Eastern - Soups and Broths
Fesenjan Shorba / Soup
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 1 cup yellow split peas, soaked overnight
- • 1/2 cup rice
- • 1 cup pomegranate molasses
- • 1 litre vegetable stock
- • 1 cup chopped mixed herbs (parsley, coriander, dill)
- • 1 onion, diced
- • 1 tsp ground turmeric
- • 2 tbsp olive oil
- • 1/2 cup pomegranate seeds
Preparation Steps
1
Phase 1
Cook the onion in the olive oil until golden, then add the turmeric.
2
Phase 2
Add the split peas and stock and simmer for 30 minutes.
3
Phase 3
Add the rice and herbs and simmer for 20 minutes more.
4
Phase 4
Stir in the pomegranate molasses and simmer for 10 minutes.
5
Phase 5
Season with salt, top with pomegranate seeds, and serve hot.