| Created by | Spinneys |
| Prep time | 30 minutes |
| Cook time | 120 minutes |
| Serves | 6-8 |
| Cuisine | Arabic |
| Diet | Healthy |
| Preparation | Moderate |
| Calories | 546 |
| Fat | 18.5g |
| Saturates | 3.2g |
| Protein | 24.5g |
| Carbs | 72.4g |
| Sugars | 33.1g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFWash and soak the rice for 30 minutes, drain and set side. Wash and soak the split peas for 30 minutes, drain and set side.
Peel and dice 1 onion. Peel and roughly mince the garlic. Finely chop the coriander, parsley, chives, mint and spring onions.
In a large pot, heat 2 tbsp of oil then add the onions and sauté until they have softened and become light golden brown. Add the garlic, 1 tsp of turmeric, 1/2 tsp of pepper, yellow split peas and sauté for 1-2 minutes. Add 1L of water, bring to a boil and reduce the heat; leave to simmer for 20 minutes. Add the rice and allow to cook for a further 20 minutes. After boiling, add the remaining water.
Stir in the herbs, spring onions and pomegranate juice. Cover the pot and allow to cook over a medium heat for a further 45 minutes.
To make the meatballs, finely mince 1 onion and drain the excess liquid from it. Combine the beef, onion, 1 tsp of salt, 1/2 tsp of pepper, cardamom, 1/2 tsp of turmeric and saffron in a medium-sized bowl and combine well. Shape the mixture into 5g balls and set aside on a large plate. Heat 1 tablespoon of oil in a pan over a medium-high heat. Once hot, fry the meatballs until they’ve browned. Remove and set aside.
Add the meatballs and pomegranate molasses to the soup mixture and season with the salt. Allow to simmer for a further 30 minutes.
Peel and finely slice 2 onions.
Heat 2 tablespoons of oil in a pan placed over a medium heat. Fry the dried mint and 1/4 tsp of turmeric for 30 seconds then set aside. Add the remaining oil to the pan and heat. Fry the onion until crispy and golden. Set aside.
Serve the soup topped with the fried mint, crispy onion and pomegranate seeds.
