Critical Moments
- •Using real pomegranate juice (not sweetened or cocktail)
- •Making meatballs small enough
- •Balancing sweet-sour flavor
- •Generous pomegranate seed garnish
Make the meatballs
In a bowl, combine ground meat with finely grated onion, ¼ tsp turmeric, ¼ tsp cinnamon, ½ tsp salt, and a pinch of pepper. Mix well with your hands until the mixture is smooth and cohesive. Form into very small meatballs—about 1.5cm (½ inch) diameter, roughly marble-sized. You should get about 40-50 tiny meatballs.
Common Mistakes
- •Meatballs too large (don't cook through properly, dominate the soup)
- •Not mixing enough (meatballs fall apart)
Make the meatballs
In a bowl, combine ground meat with finely grated onion, ¼ tsp turmeric, ¼ tsp cinnamon, ½ tsp salt, and a pinch of pepper. Mix well with your hands until the mixture is smooth and cohesive. Form into very small meatballs—about 1.5cm (½ inch) diameter, roughly marble-sized. You should get about 40-50 tiny meatballs.
Common Mistakes
- •Meatballs too large (don't cook through properly, dominate the soup)
- •Not mixing enough (meatballs fall apart)
Prepare herbs and other ingredients
Finely chop all fresh herbs. Rinse split peas and rice separately. Dice the onion for the soup base. Set pomegranate seeds aside for garnish.
Prepare herbs and other ingredients
Finely chop all fresh herbs. Rinse split peas and rice separately. Dice the onion for the soup base. Set pomegranate seeds aside for garnish.
Sauté aromatics
Heat oil in a large stockpot over medium heat. Add diced onion and sauté until golden, about 8 minutes. Add garlic, remaining turmeric, and remaining cinnamon. Stir for 1 minute until fragrant.
Sauté aromatics
Heat oil in a large stockpot over medium heat. Add diced onion and sauté until golden, about 8 minutes. Add garlic, remaining turmeric, and remaining cinnamon. Stir for 1 minute until fragrant.
Add liquids and split peas
Add pomegranate juice, water, and pomegranate molasses to the pot. Add split peas. Bring to a boil, then reduce to a simmer. Cook for 20 minutes.
Critical Step
The pomegranate juice is the soul of this soup. Use real pomegranate juice, not cocktail or sweetened versions. Fresh-squeezed is best, but 100% bottled juice works well.
Add liquids and split peas
Add pomegranate juice, water, and pomegranate molasses to the pot. Add split peas. Bring to a boil, then reduce to a simmer. Cook for 20 minutes.
Critical Step
The pomegranate juice is the soul of this soup. Use real pomegranate juice, not cocktail or sweetened versions. Fresh-squeezed is best, but 100% bottled juice works well.
Add rice and meatballs
Add rinsed rice to the pot. Gently drop meatballs into the simmering soup one at a time, distributing them evenly. Don't stir vigorously—you don't want to break the meatballs. Simmer for 15 minutes.
Add rice and meatballs
Add rinsed rice to the pot. Gently drop meatballs into the simmering soup one at a time, distributing them evenly. Don't stir vigorously—you don't want to break the meatballs. Simmer for 15 minutes.
Add herbs
Add all the chopped fresh herbs to the pot. Stir gently to incorporate. Continue simmering for another 20-25 minutes until split peas are tender, rice is cooked, and meatballs are cooked through.
Add herbs
Add all the chopped fresh herbs to the pot. Stir gently to incorporate. Continue simmering for another 20-25 minutes until split peas are tender, rice is cooked, and meatballs are cooked through.
Balance the sweet-sour flavor
Taste the soup carefully. The flavor should be a pleasant sweet-tart balance—not overly sour or cloying. Add sugar if too tart, more pomegranate molasses if not tangy enough. Season with salt—it will bring all flavors together.
Critical Step
The sweet-sour balance defines this soup. It should be pleasantly tart with enough sweetness to round it out—neither puckering nor sweet. Every batch of pomegranate varies, so tasting and adjusting is essential.
Common Mistakes
- •Too sour (add sugar gradually)
- •Too sweet (add pomegranate molasses or lemon)
- •Under-salted (flavors taste flat)
Balance the sweet-sour flavor
Taste the soup carefully. The flavor should be a pleasant sweet-tart balance—not overly sour or cloying. Add sugar if too tart, more pomegranate molasses if not tangy enough. Season with salt—it will bring all flavors together.
Critical Step
The sweet-sour balance defines this soup. It should be pleasantly tart with enough sweetness to round it out—neither puckering nor sweet. Every batch of pomegranate varies, so tasting and adjusting is essential.
Common Mistakes
- •Too sour (add sugar gradually)
- •Too sweet (add pomegranate molasses or lemon)
- •Under-salted (flavors taste flat)
Fry the mint
Melt butter in a small skillet over medium heat. Add dried mint and swirl for 30-45 seconds until fragrant. Remove from heat immediately—mint burns quickly.
Fry the mint
Melt butter in a small skillet over medium heat. Add dried mint and swirl for 30-45 seconds until fragrant. Remove from heat immediately—mint burns quickly.
Serve with garnishes
Ladle soup into bowls. Drizzle mint butter over each bowl. Scatter fresh pomegranate seeds generously on top—they add bursts of freshness and crunch. Serve immediately.
Serve with garnishes
Ladle soup into bowls. Drizzle mint butter over each bowl. Scatter fresh pomegranate seeds generously on top—they add bursts of freshness and crunch. Serve immediately.
