Rafed English

Persian Pomegranate Soup

6 cups water
4 teaspoons chicken consomme
1/4 teaspoon turmeric
2 teaspoons salt
1 cup medium grain rice, checked and washed
3 large beets, shredded
1 cup parsley, chopped (about 1 bunch, stems discarded)
1 cup cilantro, chopped (about 1 bunch, stems discarded)
1 tablespoon dried mint
2 cups pomegranate juice
1 In a 6 quart saucepan, bring water, consomme powder, tumeric, and salt to boil over high heat.
2 Add rice and shredded beets.
3 return to a boil over medium/high heat; reduce heat to low and simmer, covered, for 15 minutes, stirring occasionally.
4 Add the parsley, cilantro, dried mint, and pomegranate juice to soup. Return to a boil over medium/high heat.
5 Transfer soup to serving bowl and garnish with sour cream (parve), caramelized onions, and/or pomegranate seeds.

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