I am often asked for Persian recipes that are vegetarian or vegan. I try to oblige as much as I can. Today’s recipe is Vegetarian, Vegan, and Gluten Free! Sure the bite size meatballs in the regular Pomegranate Soup are delicious, but this version is just as delicious! When serving add a few fresh pomegranate arils which will add a whole new level of bursting flavor to your hearty pomegranate soup!
2 medium onions
6 cloves garlic
1 tsp turmeric
1 cup yellow split peas
1/2 cup rice
4 cups vegetable broth
10 cups water
1 cup pomegranate paste
2 cups parsley, packed
2 cups cilantro, packed
2 cups mint, packed
2 cups rough chopped chives or green onion
2 tbsp ground Angelica
Add split peas and rice. Give it a stir.
Add broth and water. Season with salt and cook for half hour covered.
In the mean time prep the herbs by rough chopping them.
Spray a liquid measuring cup with cooking spray before adding pomegranate paste to it. The spraying helps the paste come out easily and effortlessly.
Add pomegranate paste to the soup and mix well.
Add chopped herbs and ground Angelica to the soup. Cover and cook for 1 1/2 hours on low. Make sure to stir the pot often so that the bottom of the soup does not burn. Also, along the way check and adjust seasoning.
Recipes from Pomegranate Week 2012
Cucumber & Pomegranate Salad
Recipes from Pomegranate Week 2010
POM Wonderful Dinner Party ~ Persian Ruby
How to Open & Seed a Pomegranate
Rice with Pistachios & Pomegranate Arils
Pomegranate & Lime Glazed Cornish Hens
Recipes from Pomegranate Week 2009
Persians’ Love Affair with Pomegranate
Khoresht Fesenjan ~ Persian Pomegranate & Walnut Stew