Persian Pomegranate Soup

Name: Persian Pomegranate Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6-8 serving(s)
Ingredients: 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

Submitted by baezus

"This is from 'Persian Food from the non-Persian Bride' by Reyna Simnegar. It's like Persian Borscht! The original recipe includes meatballs which I am leaving out."

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Ready In:: 1hr 5mins
Ingredients:: 10
Serves:: 6-8

ingredients

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

directions

In a 6 quart saucepan, bring water, consomme powder, tumeric, and salt to boil over high heat.
Add rice and shredded beets.
return to a boil over medium/high heat; reduce heat to low and simmer, covered, for 15 minutes, stirring occasionally.
Add the parsley, cilantro, dried mint, and pomegranate juice to soup. Return to a boil over medium/high heat.
Transfer soup to serving bowl and garnish with sour cream (parve), caramelized onions, and/or pomegranate seeds.