Prep 10 mins
Cook 45 mins
From Silk Road Cooking: A Vegetarian Journey by Najmieh Batmanglij. In the list of ingredients is also 1 Tbsp angelica powder but the recipe editor would not let me add it. This is untried by me so far, but I plan on making it this winter while pomegranites are in season. It took me quite some time to find angelica powder. I found it in a magic speciality shop.
- 4 tablespoons vegetable oil
- 2 teaspoons cumin seeds
- 4 garlic cloves, crushed and peeled
- 1 inch fresh ginger, peeled and grated
- 1⁄4 cup rice flour
- 2 cups vegetable stock
- 4 cups pomegranate juice
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 1⁄4 teaspoon cinnamon
- 1⁄4 cup sugar
- 1 cup Baby Spinach, washed and drained
- 1 cup fresh mint leaves, shredded (or 2 tsp dried mint)
- 1 teaspoon dried mint flakes
- 1 cup pomegranate seeds (about one large pomegranate)
- 1 cup chopped walnuts or 1 cup pine nuts, toasted and coarsely chopped
- Heat 4 Tbsp oil in a medium, heavy pot over medium heat.
- Add cumin and stir fry for 20 seconds until aromatic.
- Add the garlic and ginger and stir fry for 1 minute.
- Add rice flour and stir fry for 3 minutes.
- Add the stock and bring to a boil. Reduce heat and simmer over medium heat for 20 minutes.
- Stir in the pomegranate juice, salt, pepper, cinnamon, sugar, angelica powder, spinach and mint. Bring back to a boil, reduce heat and smmer over low for 15 minutes.
- Adjust seasonings to taste; the soup should be sweet and sour.
- Pour the soup into a tureen and garnish with the mint flakes, pomegranite seeds and walnuts.