Persian Pomegranate and Spinach Soup

Instructions

1. 1

   Wash 250 g fresh spinach thoroughly under cold water and chop it into bite-sized ribbons. Rinse 100 g white rice in a sieve until the water runs clear. Fine-dice 150 g onion and finely chop 15 g garlic. Coarsely chop 50 g walnuts. Set a large soup pot on the stove over medium heat.

2. 2

   Melt 30 g butter in the pot over medium heat. Add the diced onion and sauté for 6 to 8 minutes, stirring with a wooden spoon until soft and translucent. Add the chopped garlic and half of the chopped walnuts, stirring continuously for 1 to 2 minutes until fragrant without browning the garlic.

3. 3

   Pour 1200 ml water into the pot and bring it to a boil over high heat. Add the rinsed white rice along with 1 teaspoon of salt. Lower the heat to medium-low, cover partially with a lid, and simmer for 15 minutes until the rice grains expand and soften. Stir occasionally so the rice does not stick.

4. 4

   Stir the chopped spinach into the simmering rice soup in batches. The spinach will wilt quickly within 3 to 4 minutes. Maintain medium-low heat and stir gently so the rice does not settle to the bottom. Cook until the greens are completely tender and vibrant green.

5. 5

   Pour 60 ml pomegranate molasses into the pot and stir thoroughly to blend the tart syrup throughout the soup. Season with 1/2 teaspoon black pepper. Simmer uncovered on low heat for 8 to 10 minutes until the flavors meld into a rich, sweet-and-sour broth with a glossy deep color.

6. 6

   Remove the pot from the heat. The soup should be velvety, mildly thickened by the rice starch, with a dark herbaceous broth. Ladle hot into shallow bowls and garnish each portion with the remaining chopped walnuts. Serve warm with fresh flatbread.