Iraqi Pomegranate Soup (Shorbat Rumman)
Shorbat Rumman is a beloved Iraqi soup, traditionally enjoyed during the autumn pomegranate season and at family gatherings, showcasing the sweet and sour balance typical of Iraqi cuisine.
Ingredients
- For the Meatballs (Kofta)
- 300 g Ground lamb or beef
- ¼ cup Uncooked rice
- 1 small Small onion, grated
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Ground allspice
- ½ teaspoon Ground cinnamon
- ½ teaspoon Salt
- ¼ teaspoon Ground black pepper
- For the Kubba Hamudh (Rice Dumplings)
- ½ cup Short-grain rice, rinsed
- 1 tablespoon All-purpose flour
- Salt
- Water
- For the Soup
- 2 tablespoons Vegetable oil
- 1 large Large onion, diced
- 2 cloves Garlic, minced
- 4 cups Chicken or meat stock
- 1 can (15 oz) Diced tomatoes
- 2 tablespoons Tomato paste
- ¼ cup Pomegranate molasses
- 1 teaspoon Dried mint
- 1 teaspoon Salt
- ½ teaspoon Ground black pepper
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Fresh parsley, chopped
- Pomegranate seeds
Method
- 1
Prepare the Meatballs
In a mixing bowl, combine the ground lamb or beef with the uncooked rice, grated small onion, chopped parsley, ground allspice, cinnamon, salt, and black pepper. Mix gently until just combined (don't overmix). Roll the mixture into small balls, approximately 2 cm in diameter. Set aside.
- 2
Form the Kubba Hamudh
Rinse the short-grain rice and place it in a bowl. Add the all-purpose flour and a pinch of salt. Gradually add water, a tablespoon at a time, mixing until you form a stiff, workable dough. Roll this dough into tiny balls, about 1 cm in diameter, perfect for the soup.
- 3
Sauté the Aromatics
7 minHeat the vegetable oil in a large soup pot or Dutch oven over medium heat. Add the diced large onion and sauté until it softens and turns golden brown, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- 4
Build the Soup Base
Pour in the chicken or meat stock. Add the canned diced tomatoes, tomato paste, pomegranate molasses, dried mint, salt, and black pepper. Bring the mixture to a gentle boil, then reduce the heat to a simmer.
- 5
Add Meatballs
20 minCarefully place the prepared kofta meatballs into the simmering soup. Let them cook gently for about 20 minutes, allowing them to firm up and absorb the rich flavors of the broth.
- 6
Introduce Kubba Hamudh
15 minAfter the meatballs have cooked, add the tiny kubba hamudh dumplings to the pot. Continue to simmer the soup for another 15 minutes, or until the rice dumplings are tender and cooked through.
- 7
Final Touches and Adjustment
Stir in the fresh chopped cilantro and parsley. Taste the soup and adjust the seasoning as needed. If you prefer a stronger sweet-sour balance, you can add a little more pomegranate molasses.
- 8
Serve
Ladle the hot Shorbat Rumman into serving bowls. Garnish generously with fresh pomegranate seeds before serving. Enjoy this flavorful Iraqi specialty!