this salad I made last month). However, if I make it again, I might change a few things. First, since it looks like the recipe often has lamb in it, too, I found myself wanting more split peas both to bulk up the soup and cut the intensity of the beets, sugar, and pomegranate molasses. You might think that two tablespoons of pomegranate molasses for six servings isn't very much, but it's a very strong, concentrated flavor. Next time I'd skip the sugar altogether and just use the pomegranate molasses.
I think you can choose where on the stew-to-soup spectrum you want this dish. For stew, see top photo.
1/2 onion, chopped
1/4 c split peas (or more)
4 c vegetable stock
1-2 red beets,
peeled and diced, tops reserved and chopped
1/4 cup rice (or more)
1/2 c scallions, sliced
1 TB sugar (omit this?)
1 1/2 TB lime juice
1 TB pomegranate molasses
1/4 c parsley, chopped
1 c spinach, chopped
2 TB cilantro, chopped
salt, to taste
1/2 TB dried mint, 1/8 tsp cinnamon, 1/8 tsp black pepper mixed for garnish
Instructions1. Saute onions in a large sauce pan. Add split peas, stir, then add stock and simmer one hour.
2. Add beets and rice, cook 30 minutes more.
3. Add scallions,
4. Bring to a boil and add spinach and beet greens. Reduce heat, simmer a few more minutes. Stir in cilantro, adjust seasonings to taste, then serve, garnishing with the dried mint mixture. Serves 3-4.