Pomegranate soup
4 servings
60 minutes
Pomegranate soup is a vibrant reflection of the rich flavors and aromas of Azerbaijani cuisine. Its history roots in the traditions of preparing nourishing and warming dishes that combine healthy legumes and spices. The velvety texture of yellow peas, the aroma of cinnamon and turmeric, and the gentle tartness of pomegranate juice create a harmonious taste that balances sweetness and mild bitterness. The narsharab sauce adds depth, while fresh herbs and pomegranate seeds garnish the dish, giving it a festive appearance. This soup not only warms on cool days but is also an excellent choice for a light yet nutritious dinner. It is traditionally served with lavash or fresh bread, with mint notes at the end creating a refreshing contrast.
1
Heat olive oil in a large pot over medium heat and sauté the chopped onion until soft. Add minced garlic and all spices, frying while stirring for 1-2 minutes until fragrant. Add peas, pour in broth and pomegranate juice, and bring to a boil. Cook for 30-35 minutes until the peas are tender. If the soup gets too thick, gradually add hot water as needed.
- Olive oil: 2 tablespoons
- Onion: 2 heads
- Garlic: 4 cloves
- Turmeric: 1 teaspoon
- Chili powder: 0.5 teaspoon
- Cinnamon sticks: 0.5 piece
- Yellow split peas: 150 g
- Vegetable broth: 1 l
2
Mix in the narsharab sauce and season the soup to taste. If it's sour, add a pinch of sugar. Remove the cinnamon stick, add chopped green onions, coarsely chopped spinach, parsley, and cilantro. Heat until the greens wilt.
- Sugar: to taste
- Cinnamon sticks: 0.5 piece
- Spring onion: 2 pieces
- Spinach: 150 g
- Parsley: 30 g
- Cilantro: 30 g
3
Serve garnished with pomegranate seeds and thinly sliced mint.
- Pomegranate seeds (arils): to taste
- Fresh mint: to taste
